🪰205,281 violations tracked across 67 Florida counties

DRIFTWOOD

2005 S FEDERAL HWY, BOYNTON BEACH, FL 33435

License #6009397

82 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 19, 2026 · 8 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 19, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
8
Coverage note
Inspector notes linked where available

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DRIFTWOOD has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • Disposition: Warning Issued
  • [22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
  • [03G-27-5] Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Cooked pork jowel not labeled. Per operator cooked on 8/11. See stop sale.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce at low boy cooler in kitchen. Operator stored products properly.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (47F - Cold Holding) Observed stocked over rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and stored in lower portion of cooler.
  • [03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked pomodoro sauce made in house cooled using traditional cooling method then placed in reduced oxygen packaging observed in freezer. See stop sale.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked pomodoro sauce made in house cooled using traditional cooling method then placed in reduced oxygen packaging observed in freezer. See stop sale. Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Cooked pork jowel not labeled. Per operator cooked on 8/11. See stop sale.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: rice (48F - Cooling) at 2:50; cooling since 10:00 - 48F at 3:30 Observed on Sheet pan by door of cooler. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Chlorine squirt bottle not labeled at dish washing area.
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