BISSLI GRILL

Name: BISSLI GRILL
Address: 12355 HAGEN RANCH RD UNIT 602, BOYNTON BEACH, FL, 33437, US
Rating: 69.7

12355 HAGEN RANCH RD UNIT 602, BOYNTON BEACH, FL 33437

License #6021456

🍽️ American ℹ️

69.7 Grade F / 100

Failing Health Score

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Latest inspection

January 12, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BISSLI GRILL in BOYNTON BEACH currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 43 total violations — 16 critical, 13 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 31, 2024

The latest inspection on January 12, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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BISSLI GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in gray two door reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cucumber in refrigerator. Operator moved raw shell eggs to bottom.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked eggplant 52F at 3:40 to 52F at 3:55 (cooling since 3:00). At this current rate of cooling food will not reach 41F or below within 4 hrs. Operator place into fridge to quick chill. Observed in gray refrigerator cooked eggplant 78F at 3:40 to 77F at 3:55. At this current rate of cooling food will not reach 41F or below within 4 hrs. (cooling since 3:00).

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Frigidaire refrigerator cooked carrots (45F). Per operator food was made last night. Observed cooling covered. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Frigidaire refrigerator cooked carrots (45F). Per operator food was made last night. Observed cooling covered. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked pork in reach in freezer. Operator stored raw chicken properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over couscous in flip top cooler #2. Operator stored raw chicken properly.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in flip top cooler #2 ; macaroni salad (45F); . Per operator food was prepared last night. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in flip top cooler #2 ; macaroni salad (45F); . Per operator food was prepared last night. See stop sale.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at front counter next to steam table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch and 3 bracelets while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed food cans stored on the floor in storage room.
[14-69-4] Ice buildup in reach-in cooler at front counter.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef and chicken thawing at room temperature.
[02D-01-5] Working containers of food removed from original container not identified by common name. Oil not labeled at grill.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Falafel scoop in water at 72F. Operator removed utensils. Now stored dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored above fries inside reach in cooler on kitchen.
[28-13-5] Raw sewage on ground of establishment. From hand wash sink at front counter and triple sink in kitchen. Operator cleared drain. Cleaned and sanitized floors.No sewage observed by the end of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Steam table: Couscous 63F, soup 73F (hot holding). Observed unit turned off. No water in unit. Food in unit less than 3 hours. Operator added water, operator to reheat all foods to 165 F or more. 2) cooked chicken 113F (hot holding) observed under no temperature control. Operator reheated to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cheak peas salad 53F at 1:15 ambient cooling since 11am to 54F at 2pm, cooked eggplant 52F at 1:15 (ambient cooling since 11am)to 53F at 2pm. Potato salad 53Fat 1:15 ambient cooling to 54F at 2:30pm Operator moved all foods to reach in cooler in kitchen to quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Flip top cutting board at front counter.