THE BOULEVARD GRILL

Name: THE BOULEVARD GRILL
Address: 1403 W BOYNTON BEACH BLVD, BOYNTON BEACH, FL, 33426, US
Rating: 84.9

1403 W BOYNTON BEACH BLVD, BOYNTON BEACH, FL 33426

License #6004719

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE BOULEVARD GRILL in BOYNTON BEACH currently holds an InspectFL Health Score of 84.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 5 major, 6 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 February 17, 2026 shows 8 observation rows: 5 critical, 3 major, and 0 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
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Degreaser and sanitizer spray bottles not labeled at dish tank area. Operator labeled chemicals.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee Handled raw fish, changed gloves with no hand wash then pick up tortillas from flat top grill. Educated employee on proper hand washing procedures. Employee washed hands.
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer inoperable due to dead batteries.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced fish (62F - Cooling) at 2:41; cooling since 2:11 - 60F at 3:05 Observed in wrapped container at reach in cooler in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose fitting at dish tank area.
[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 not in commercial packaging over fully cooked ribs at chest freezer, raw shaved beef not in commercial packaging over cheese curds at 2 door freezer. Operator stored all products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dredge (73F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed product on ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (86F - hot holding) Observed in bus tub at cook line. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator time stamped product for remaining 3.5 hours. Time control procedure emailed to operator.

Community reaction

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Community pulse