HOW YA DOUGHN
HOW YA DOUGHN in BOYNTON BEACH has 4 health inspections on record with an overall food safety rating of 4.0/5. Recent inspections indicate some food safety concerns.
Last inspection: 11 months ago · 4 reports on file
8240 S SR 7 SUIT 260, BOYNTON BEACH 33472
Overall Food Safety Rating
★★★★☆ (4.0/5)
Based on 4 health inspection reports
All Inspection Reports
3/28/2025· 11mo ago
Visit ID: 10721222
Follow-up Inspection Required2 high
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (122F - Hot Holding) steam table next to flip top cooler. Out less than four hours. Reheated to 165F **Corrective Action Taken**
1/14/2025· 1y 1mo ago
Visit ID: 10720933
Follow-up Inspection Required1 int
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged food stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment. Warning - From follow-up inspection 2025-01-14: Establishment is receiving reduced oxygen packaged raw meat and poultry, house-made tomato sauces, Parmesan cheese/cured meat all labeled with production date and time. House made tomato sauces labeled with 7 day shelf life. No approved HACCP plan on location/submitted to division for commissary location (SEA6023041) licensed by same owner. Admin Complaint
11/15/2024· 1y 3mo ago
Visit ID: 8763825
Follow-up Inspection Required1 int
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged food stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment. Warning
1/31/2024· 2y 1mo ago
Visit ID: 8461178
Met Inspection Standards- N/A:No Violations Were Observed