DirtyFLRestaurant Inspection Data

BOONIES BAR AND GRILL

Health inspection records show BOONIES BAR AND GRILL in LOXAHATCHEE has 7 inspections with a food safety rating of 2.3/5. Recent inspections show improving food safety practices.

14555 SOUTHERN BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13514615

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-09-09: Same **Time Extended**

Inspection Date: 9/8/2025

Inspection #: Visit ID: 10894662

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone then proceeded to touched clean utensils without washing hands first. Advised employee to wash hands Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Mushrooms gravy 8/31 Homemade marinara sauce 8/31 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 cold held at greater than 41 degrees Fahrenheit. Under flat top grill, raw fish 46F cold holding, cheese 46F cold holding, raw shrimp 46F cold holding, raw burgers 47F cold holding Flip top cooler #1 across from fryers , cheese 50F cold holding , coleslaw 50F cold holding, sour cream 50F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under flat top grill, raw fish 46F cold holding, cheese 46F cold holding, raw shrimp 46F cold holding, raw burgers 47F cold holding Flip top cooler #1 across from fryers , cheese 50F cold holding , coleslaw 50F cold holding, sour cream 50F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale 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. Hot box, cheese sauce 117F hot holding, chili 117F hot holding, cooked spinach 130F hot holding. Cooked corn 117F hot holding Per operator products stored for approximately 2.45 hours. Operator moved dialed to a higher temperature to reheat prod to 165F++**Corrective Action Taken** **Corrective Action Taken** Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled in dishwasher area. Advised operator to labeled Repeat Violation Warning

Inspection Date: 12/3/2024

Inspection #: Visit ID: 10696371

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site
  • 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. Dishwasher (Chlorine 0ppm) Operator primed Dishwasher (Chlorine 100ppm). Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch garbage bin then touched clean cutting board, open reach in freezer and took food out; no hand wash. Chef washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw Philly steak not commercially packaged stored over box of sliced pepperoni. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar area: Sanitizer in unlabeled spray bottle. Operator labeled. Corrected On-Site Repeat Violation

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8756552

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 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. At cook line, reach in cooler drawers: Commercially processed reduced oxygen packaged raw salmon and raw Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen were not removed from reduced oxygen package. Stored overnight in reach in cooler drawers. See stop sale. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Various buckets of food like sugar, stored on floor. Operator stored properly. Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, various unwashed produce like broccoli stored over various prepped and ready to eat items. Advised manager to store properly.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of cranberry sauce
  • 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. Observed employee enter kitchen from outside then touched clean pan with clean utensils; no hand wash. Employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw chicken portioned in metal pan, stored over cheese curds. Advised manager to store properly.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line, reach in cooler drawers: Commercially processed reduced oxygen packaged raw salmon and raw Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen were not removed from reduced oxygen package. Stored overnight in reach in cooler drawers. See stop sale.
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table: Commercially made chili (97F at 11:14am- Reheating) As per manager, reheated since 10:30am and the reheating process is finish. Commercially processed food did not reheat for hot holding to 135F in all parts. Operator stirred and reheated to 165F. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of degreaser, sanitizer and bleach. Manager labelled. Corrected On-Site

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8586227

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler
  • 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. In reach in cooler drawer on cook line. Removed from package.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line
  • 08B-38-4:Basic - Food stored on floor. Box of oranges and chicken on floor walk in cooler
  • 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 tomato sauce (118F - Hot Holding); rice (122F - Hot Holding) steam table. In unit less than four hours. Items stirred-135F **Corrective Action Taken**

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8585808

  • N/A:No Violations Were Observed

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8367254

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine Warning
  • 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. Fish in reach in cooler drawers on cook line Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed on site 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 41 degrees Fahrenheit within 6 hours. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning