DirtyFLRestaurant Inspection Data

LUCILLE'S BAD TO THE BONE BBQ

Food safety records indicate LUCILLE'S BAD TO THE BONE BBQ in BOYNTON BEACH has 7 inspections with a 3.2/5 overall rating. Food safety practices have remained consistent.

Last inspection: 6 months ago · 7 reports on file

West Boynton Beach Boulevard
Florida, 33435
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

9/2/2025· 6mo ago

Visit ID: 10901516

Met Inspection Standards

1 high, 1 int, 1 basic

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed fly control device stored over food preparation area where they chop the chicken. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers 45F below grill. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed ice on top. Observed in flip top cooler #1 ; cheese (46F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator closed lid and placed cheese into ice bath. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cream spinach not date marked. Operator labeled 08/31/25. Observed in walk in cooler cooked chicken or date marked. Operator made yesterday at 11:00 AM. 28 hours has passed, operator labeled 09/1/25 Corrected On-Site

6/24/2025· 8mo ago

Visit ID: 10865814

Follow-up Inspection Required

1 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings 97 -101F stored inside of fryer. Per operator food held in unit less than four hours. Observed chicken wings stored in fryer under no temperature control. Operator reheated chicken wings to 165F or higher. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sliced tomatoes 47-48 at 2:35 to 48-49F at 2:50 (cooling since 11:30). At this current rate of cooling food will not reach 41F or below within 4 hours. Operator placed sliced tomatoes in walk in freezer to quick chill. **Corrective Action Taken**

2/3/2025· 1y 1mo ago

Visit ID: 8895315

Met Inspection Standards

1 high

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at top of fryer chicken tenders 81F. Per operator food out of temperature for less than 2 hours. Operator moved food back into fryer to reheat to 165F or more.

9/20/2024· 1y 5mo ago

Visit ID: 8776713

Met Inspection Standards

1 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Bagged ice stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed in kitchen area. Operator removed and discarded Corrected On-Site

5/2/2024· 1y 10mo ago

Visit ID: 8666225

Met Inspection Standards

2 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense hard boiled egg on cook line. Operator removed and discarded Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building and handle broom, handled squeegee with gloved hands then proceed to handle clean wares without changing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves, wash hands and rewash dishes Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (88F - Hot Holding); cooked onions (88F - Hot Holding). Being held with no temperature control on cook line, operator states items have been off temperature control for approximately 1 hour. Operator reheated to 165F+. Discussed TPHC with operator Corrected On-Site

1/5/2024· 2y 2mo ago

Visit ID: 8491938

Met Inspection Standards

1 high, 1 int

  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed in kitchen area. Operator removed and discarded Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized Corrected On-Site

9/5/2023· 2y 6mo ago

Visit ID: 8371720

Met Inspection Standards

1 basic

  • 33-11-4:Basic - Missing drain plug at dumpster.