DirtyFLRestaurant Inspection Data

FEEDING SOUTH FLORIDA

FEEDING SOUTH FLORIDA located in BOYNTON BEACH has undergone 7 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 7 reports on file

4925 PARK RIDGE BLVD

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

9/23/2025· 5mo ago

Visit ID: 10901401

Met Inspection Standards

2 int, 1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Operator set up fresh solution at 75ppm. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer to read temperature inside hot water dish machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided soap. Corrected On-Site

1/3/2025· 1y 2mo ago

Visit ID: 8892227

Met Inspection Standards

1 high, 1 int

  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching already cooked, portioned food in Togo containers with her bare hands to flatten the food. Employee put gloves on. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sweet potatoes in walk in cooler date marked when frozen.

9/17/2024· 1y 5mo ago

Visit ID: 8780547

Met Inspection Standards

1 int, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 100ppm in prep area. Operator set up fresh solution at 400ppm. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. Corrected On-Site

4/25/2024· 1y 10mo ago

Visit ID: 8615247

Met Inspection Standards

1 high, 2 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - Cell phone removed from prep surface. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in flat of eggs at prep station.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan TAVES, 01/10/2019 ServeSafe Food Manager. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from prep hand sink - operator provided. Corrected On-Site

2/19/2024· 2y ago

Visit ID: 8443489

Met Inspection Standards

1 int

  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan TAVES, 01/10/2019 ServeSafe Food Manager.

7/13/2023· 2y 8mo ago

Visit ID: 8442770

Met Inspection Standards
  • N/A:No Violations Were Observed

7/12/2023· 2y 8mo ago

Visit ID: 8379458

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 12B-07-4:Basic - Dish washer beverage container on a food preparation table or over/next to clean equipment/utensils in dish area. Dish washer removed. 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. Spaghetti 85°F cooked more than 2 days ago in a covered deep container in walk in cooler. See stop sale Egg noodles 41°F-44°F cooked yesterday in walk in cooler over night. Egg noodles are in deep,large covered containers stacked on top of each other. See stop sale. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spaghetti 85°F cooked more than 2 days ago in a covered deep container in walk in cooler. Egg noodles 41°F-44°F cooked yesterday in walk in cooler over night. Egg noodles are in deep,large covered containers stacked on top of each other. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site Warning