DirtyFLRestaurant Inspection Data

NYPD IV

4895 WINDWARD PASSAGE DR BAY #1, BOYNTON BEACH 33436

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: 3601542

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8853349

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at bison refrigeration door handle soiled with residue. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at cookline. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at pizza station cooler employee Gatorade bottle stored on prep table. Operator stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. #1 Observed at cookline hood filters heavily soiled with food debris and grease. #2 Observed at cookline soiled gaskets. Repeat Violation
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and then proceeded to dry hands on soiled towel. Advised employee to wash hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1 Observed in walk in cooler raw veal stored next to cooked noodles. Operator stored properly. #2 Observed in bisco refrigeration raw veal stored over cooked sausages. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bison refrigeration butter (52F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator opts to discard.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked 11:30-3:30 Corrected On-Site
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled. Operator cleaned during time of inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided soap. Corrected On-Site
  • 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 cooked chicken wings not date marked. Operator date marked 2/9/25. Corrected On-Site

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8852938

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line Warning - From follow-up inspection 2024-08-27: Next unannounced **Time Extended**

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8746323

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around gaskets at cook line flip top soiled. Walk in cooler shelving soiled Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator called for service, instructed operator to set up triple sink for manual sanitization **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Operator moved to ware washing area **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8596641

  • N/A:No Violations Were Observed

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8595854

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 03F-04-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 11-07-5:Intermediate - - From initial inspection : 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 provided Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 27-24-4:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment Warning - From follow-up inspection 2024-01-23: 7 days **Time Extended**
  • 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. Warning - From follow-up inspection 2024-01-23: 7 days **Time Extended**

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8490458

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment Warning
  • 08B-38-4:Basic - Food stored on floor. Pot of cooked marinara sauce stored on floor in kitchen Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator remade sanitizer bucket and retested at 100ppm 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. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See stop sale. Warning
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Warning
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed throughout kitchen area, operator removed and discarded Corrected On-Site 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. Warning
  • 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 provided Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored hand wash sink at pizza line. Operator removed Corrected On-Site Warning
  • 27-24-4:Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. Warning

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8363681

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 46°, sausage 44° , ham 48° in reach in cooler and pizza sauce on the counter at pizza station being held less than four hours. Employee moved to walk in freezer. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... pizzas at pizza station being held less than 4 hours. Employee time marked. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine test kit for Dishmachine.