DirtyFLRestaurant Inspection Data

BANANA BOAT

739 East Ocean Avenue
Florida, 33435
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 15 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: 3622250

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10808153

  • 12B-01-4:Basic - Employee eating while preparing raw fish in prep area. Cook went to dining room.
  • 40-06-5:Basic - Employee personal purse stored in or above a food preparation area on chest freezer in salad prep area. Cook removed purse. Corrected On-Site
  • 12B-07-4:Basic - Employee water container on a food preparation table next to batter on cook line. Cook removed . Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook placed in sanitizer bucket Corrected On-Site
  • 08A-05-6:High Priority - Raw tuna stored over/not properly separated from ready-to-eat diced onions in salad prep station. Cook removed tuna. Corrected On-Site

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10782160

  • N/A:No Violations Were Observed

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781971

  • 36-73-4:Basic - Floor soiled/has accumulation of debris under shelf and prep table in prep area. Warning
  • 22-08-4:Basic - Interior of right oven has accumulation of black substance/grease/food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's of rolling carts. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on shelf. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler. Warning
  • 12A-13-4:High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash her hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw fish stored over ready-to-eat cooked asparagus in walk in cooler #1. Chef removed fish. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches inside right oven on cook line. Admin Complaint

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8837694

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Chef removed. Corrected On-Site
  • 08B-39-4:Basic - Lettuce not washed prior to preparation, lettuce in original wrapper cut in half through package without washing. Chef sanitized knife and cutting board and proceeded unwrapping lettuce and washing before cutting. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of water in prep cooler. Chef removed. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On cold water faucet.

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8837004

  • N/A:No Violations Were Observed

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8778390

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open thermos from expo line. Operator removed open employee container from chest freezer. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - black bean relish (47F - Cold Holding); bean sprouts (47F - Cold Holding) held in top unit operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Grill fry station make table- portioned shrimp (46F - Cold Holding); coconut shrimp (46F - Cold Holding) held in bottom unit drawer, operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dish area hand sink - operator removed insert pan. Corrected On-Site

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8666239

  • N/A:No Violations Were Observed

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8663613

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sautee station Grill station Salad station Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two Employee beverages stored with establishment food items in freezer chest end of cook line. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers at salad station reach in drawer. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Across from cook line. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live flies flying around and landing on liquor bottles at bar in dining room. Killed and removed. Area sanitized. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna over brownies in walk in freezer. Not commercially packaged. Removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (49F - Cold holding); cooked pasta (46F - Cold Holding); raw beef (46F - Cold Holding); chicken wings (46F - Cold Holding); marinated raw chicken (45F - Cold Holding); steaks (45F - Cold Holding) in walk in cooler. Out less than four hours. Not prepped or portioned. Door open for delivery. Fans turned off for less than four hours. Moved items to another cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade queso sauce (122F - Hot Holding) in warmer at oven station. In unit less than Four hours. Reheated to 165F. **Corrective Action Taken** Warning

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8634807

  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddle to toast buns using butter. - From follow-up inspection 2024-03-19: **Time Extended**

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8633649

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling since 7:15am - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers - American cheese (45F - Cold Holding); Poultry (45F - Cold Holding); pork rib egg roll (57F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to freezer. grill/sauté station - spaghetti (54F - Cold Holding); cavatelli pasta (53F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to cooler. Hot line cubed butter (64F) operator states held under 2 hours sitting on top of ice bath - operator moved to freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - drawn butter (83F) held at room temperature under 2 hours - operator moved to stove. Warning
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddle to toast buns using butter.

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8631995

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-03-14: **Time Extended**

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8630534

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from underneath cutting board. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - cooked cavatelli pasta portions (43F- 66F - Cold Holding); cooked spaghetti portions (43F-48F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers- operator split and moved to walk in cooler. sliced white cheese (48F - Cold Holding) operator states held under 2 hours moved to reach in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill station hot holding unit - stir fry sauce (60F - Hot Holding); drawn butter (91F - Hot Holding) operator stated both items were reheated and should have been held at 135F or higher- operator moved to stove to reheat to 165F. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauté - sliced tomatoes (45F 50F - Cooling) 11:30am ambient cooling since 9:30am recheck 60mins 42F-55F. Held in overfilled container. Warning

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8552895

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8377031

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) set up triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler Removed Corrected On-Site Warning
  • 01B-02-5: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 41 degrees Fahrenheit within 6 hours. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee Filling stainless steel container in hand sink at dish machine Warning