BUTCHERS'S BOULEVARD

Name: BUTCHERS'S BOULEVARD
Address: 27333 OLD 41 RD, BONITA SPRINGS, FL, 34135, US
Rating: 96.3

27333 OLD 41 RD, BONITA SPRINGS, FL 34135

License #4651485

96.3 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

BUTCHERS'S BOULEVARD in BONITA SPRINGS currently holds an InspectFL Health Score of 96.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 1, 2025. Across those visits, inspectors documented 9 total violations — 2 critical, 2 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 1, 2025 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed ready to eat chicken previously frozen, thawed, and not date marked when thawed.
[33-20-4] Grease on the ground on back side of truck.
[36-34-5] Hood vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can and pitcher in sink. Operator moved garbage can and pitcher.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observered ahi tuna with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Packaged Raw fish in container with standing water in sink. Operator removed to reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat cheese in walk in cooler. Operator removed food to proper storage.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[06-09-1] 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. Observered ahi tuna with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse