COVE BISTRO
8430 BLUE MOUNTAIN DR · BOYNTON BEACH · Palm Beach County · FL 33473
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site **Warning**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean dishes to putting away clean dishes without washing hands in between Educated on site **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) ran multiple times. Set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef patties over cheese slices in walk in freezer Items not commercially packaged Removed **Corrected On-Site** **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (80F – Cold Holding); on cook line. Removed and placed in cooler. Out less than four hours. Discussed Tphc with manager. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F – Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F – Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (115F – Hot Holding); above stove top. Out less than four hours. Reheated to 165F **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Chemicals stored with deli slicer on shelving rack next to mop sink **Warning**
Intermediate 3
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Unable to provide **Repeat Violation** **Warning**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**
Basic 2
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. In use tongs hanging on garbage bin on cook line **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on top of canned items in dry storage **Warning**
Inspector observations synchronized from DBPR on September 12, 2026 11:43 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.