DirtyFLRestaurant Inspection Data

THE BUTCHER AND THE BAR

Food safety records indicate THE BUTCHER AND THE BAR in BOYNTON BEACH has 6 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.

510 E OCEAN AVE, UNIT 101

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10938627

  • 12B-07-4:Basic - Employee open coke container on cutting board in a food preparation area. Cook removed. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands before putting on a fresh pair of gloves. Cook washed his hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal pork sausage stored over/not properly separated from ready-to-eat shredded beef in cooler across grill. Cook moved sausage to bottom shelf. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety kimchi not consumed/sold within 7 days after opening/preparation. Prepared and date marked 9 days ago. See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Cook provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. Cook provided. 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. Curry Sloppy Joe and salsa roja. Operator relabeled, removed from freezer yesterday. 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. Sauerkraut in walk in cooler. Chef date marked. Corrected On-Site

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8880003

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduced oxygen sword fish not frozen at cook line flip top cooler.
  • 08A-05-6:High Priority - Raw shell eggs stored over grilled onions. In flip top cooler across grill. Cook reversed items. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Reduced oxygen packaged raw Italian sausage in display cooler dated 2.28.25 not discarded after 24 hours. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduced oxygen packaged sword fish not frozen at cook line flip top cooler.
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Reduced oxygen packaged raw Italian sausage in display cooler dated 2.28.25 not discarded after 24 hours. See stop sale

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8879383

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8779905

  • 12B-07-4:Basic - Employee beverage container on a food preparation table next to display cooler. Operator removed. Corrected On-Site Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into kitchen and started unpacking and storing delivery items, without washing his hands first. Employee washed his hands. Corrected On-Site Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw chicken , raw pork, raw beef in freezer. Warning

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8555786

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can Red Bull at slicer station- operator removed. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over raw beef - operator moved chicken to lower shelf. Corrected On-Site
  • 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 cold held at greater than 41 degrees Fahrenheit. make table - portioned cooked roast beef (45F-46 - Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned cooked roast beef (45F-46 - Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours - see stop sale. hot line ice bath - pesto garlic oil (41F-53F - Cold Holding) not portioned or prepared today held above ice under 4 hours - operator moved to cooler. **Corrective Action Taken**
  • 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. Operator will contact district office - information provided to operator.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8378722

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper stored on rack with garlic and cookies Removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in hand sink on cook line Removed Corrected On-Site