DISCOVERY VILLAGE AT BOYNTON BEACH
4735 NW 7 CT · BOYNTON BEACH · Palm Beach County · FL 33426
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over scallions at tall reach in cooler near cook line. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish at walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: diced ham (53F – Cold Holding); cheese (54F – Cold Holding); liquid whole eggs (46F – Cold Holding); sliced tomatoes (53F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time stamps for remaining 3.5 hours. Time control procedure emailed to operator. tall Hoshizaki cooler: liquid egg whites (45F – Cold Holding); diced ham (44F – Cold Holding); shrimp (44F – Cold Holding) ; walk in cooler: grilled chicken (44F – Cold Holding); egg salad (44F – Cold Holding); seafood salad (44F – Cold Holding) – Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place products in freezer to quick chill. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. by grill: clarified butter (106F – Hot Holding); alto sham: beef patties (98F – Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to reheat products to 165+F **Repeat Violation** **Admin Complaint**
Intermediate 3
22-56-4Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Unable to determine final rinse temperature due to operator unable to provide internal temperature measuring device. **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter not identified as raw animal protein on menu. Operator updated menu during course of inspection. **Corrected On-Site** **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 4:40 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 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.