BANANA BOAT
739 E OCEAN AVE, BOYNTON BEACH 33435
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection on 5/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/2/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 5/2/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
5
Intermediate
0
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 3/18/2024 revealed 6 total violations (5 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/13/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/13/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 11/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 11/15/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).