CHICK-FIL-A BOYNTON BEACH BLVD
1560 W BOYNTON BEACH BLVD, Boynton Beach, FL, 33436
Most recent inspection
- Date
- October 12, 2026
- Type
- Routine - Food
- Result
- Inspection Completed - No Further Action
- Risk category
- Not reported
- Cited findings
- 7
- Jurisdiction
- Palm Beach County (West Palm Beach), FL
Violations (7)
- 03D-01-5Critical
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area - cooked chicken - cooling started at 6:28am (72-73F - Cooling) - current time 10am. Reviewed proper cooling. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area - cooked chicken - cooling started at 6:28am (72-73F - Cooling) - current time 10am. Reviewed proper cooling. See stop sale.
High Priority
- 01B-02-5Critical
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area - cooked chicken - cooling started at 6:28am (72-73F - Cooling) - current time 10am. Reviewed proper cooling. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top - cut tomatoes (47F); cheese (45-46F). Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area - cooked chicken - cooling started at 6:28am (72-73F - Cooling) - current time 10am. Reviewed proper cooling. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top - cut tomatoes (47F); cheese (45-46F). Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale.
High Priority
- 03A-02-5Critical
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top - cut tomatoes (47F); cheese (45-46F). Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top - cut tomatoes (47F); cheese (45-46F). Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale.
High Priority
- 23-24-4
Buildup of food debris/soil residue on equipment door handles. Reach in coolers at raw chicken station.
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers at raw chicken station.
Basic
- 22-16-4
Reach-in cooler interior/shelves have accumulation of soil residues. Sausage reach in
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sausage reach in
Basic
- 24-08-4
Equipment and utensils not properly air-dried - wet nesting.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic
- 36-22-4Repeat
Floor area(s) covered with standing water. Triple sink area.
Basic - Floor area(s) covered with standing water. Triple sink area. **Repeat Violation**
Basic
Earlier inspections on file
Source: Palm Beach County (West Palm Beach), FL health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.