DirtyFLRestaurant Inspection Data

MURPHY'S GRILL

MURPHY'S GRILL in BOYNTON BEACH has 5 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections show improving food safety practices.

8240 FL 7 STE 100

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/27/2025

Inspection #: Visit ID: 13504442

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In kitchen puddles of standing after under water filter in front of walk in cooler and in front of reach in coolers at cook line, discussed with operator to clean and sanitize areas. Warning - From follow-up inspection 2025-08-27: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking on to floor. In kitchen water filter leaking onto floor. Discussed with operator to repair leaks. Repeat Violation Warning - From follow-up inspection 2025-08-27: **Time Extended**
  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket and after without washing hands employee handled knife to cut meat, discussed with employee who washed hands. Corrected On-Site Warning - From follow-up inspection 2025-08-27: Employee washed soiled dishes and without washing hands handled clean and sanitized dishes on storage rack, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10906486

  • 36-22-4:Basic - Floor area(s) covered with standing water. In kitchen puddles of standing after under water filter in front of walk in cooler and in front of reach in coolers at cook line, discussed with operator to clean and sanitize areas. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking on to floor. In kitchen water filter leaking onto floor. Discussed with operator to repair leaks. Repeat Violation Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. In kitchen bottle of medication stored above flip top cooler, discussed with operator who removed medication. Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen buffalo sauce with butter (82F - Cooling) at 2:20 since 11:00, at this rate of cooling product did not reach 70F within 2 hours see stop sale Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket and after without washing hands employee handled knife to cut meat, discussed with employee who washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above bread, discussed with operator who corrected storage of products. 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 70 degrees Fahrenheit within 2 hours. In kitchen buffalo sauce with butter (82F - Cooling) at 2:20 since 11:00, at this rate of cooling product did not reach 70F within 2 hours see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler coleslaw (47F - Cold Holding); egg roll filling (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked peas (47F - Cold Holding); beer cheese (50F - Cold Holding); shredded cheese (48F - Cold Holding); mashed potatoes (48F - Cold Holding); raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. In flip top cooler across from cook line sliced tomatoes (53F - Cold Holding); mozzarella cheese (52F - Cold Holding); cooked sausage (53F - Cold Holding); cooked pulled pork (51F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler coleslaw (47F - Cold Holding); egg roll filling (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked peas (47F - Cold Holding); beer cheese (50F - Cold Holding); shredded cheese (48F - Cold Holding); mashed potatoes (48F - Cold Holding); raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. In flip top cooler across from cook line sliced tomatoes (53F - Cold Holding); mozzarella cheese (52F - Cold Holding); cooked sausage (53F - Cold Holding); cooked pulled pork (51F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. Repeat Violation 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. At cook line on flat top Stove cooked onions (88F - Hot Holding) per operator product cooked approximately 2.5 hours ago and hot held until served, discussed with operator who reheated product to 165F+. Corrected On-Site Repeat Violation Admin Complaint
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed big 6 poster to operator. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided clean up poster via email. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler plastic wrapped bin of cut tomatoes (46F - Cooling) at 2:05 since 10:30 to 46F at 2:25, at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to reach in freezer to rapid chill. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator who was unable to provide proof of training. Warning

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10784201

  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar Flour Warning - From follow-up inspection 2025-02-21: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (60F - Cold Holding); sausage (60F - Cold Holding); sliced tomatoes (60F - Cold Holding); cheese (60F - Cold Holding); cooler on top of prep table at cook line. Not prepped or portioned today. In unit less than four hours. Removed and placed in cooler to cool down **Corrective Action Taken** Warning - From follow-up inspection 2025-02-21: Sliced tomatoes 51F cold holding Sausage 47F cold holding Pulled pork 47F folding Cheese 48F colding cooler on top of prep table at cook line. In unit over four hours. Not prepped or portioned today. Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bread rack blocking hand sink at cook line Stainless steal buckets in hand sink at cook line Warning - From follow-up inspection 2025-02-21: **Time Extended**

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10697047

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk In Cooler Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand sink Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Flour Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (60F - Cold Holding); sausage (60F - Cold Holding); sliced tomatoes (60F - Cold Holding); cheese (60F - Cold Holding); cooler on top of prep table at cook line. Not prepped or portioned today. In unit less than four hours. Removed and placed in cooler to cool down **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. Shepard pie (122F - Hot Holding); mashed potatoes (109F - Hot Holding); rice (74F - Hot Holding); soup (98F - Hot Holding); cheese (64F - Hot Holding); cooked mushroom (78F - Hot Holding); soup (113F - Hot Holding); butter sauce (90F - Hot Holding); curry sauce (90F - Hot Holding) in steam table. in unit less than four hours. Advised chef to reheat to 165F. Two steam Tables not working properly per chef. burgers (113F - Hot Holding); cooked mushrooms (70F - Hot Holding); cooked onions (70F - Hot Holding) on stove top. Out less than four hours. Advised chef to reheat to 165F. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bread rack blocking hand sink at cook line Stainless steal buckets in hand sink at cook line Warning

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8544737

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. So sinks missing.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. So sinks missing.