Boynton Beach, Palm Beach County

BANANA BOAT

739 E OCEAN AVE, Boynton Beach, FL 33435

FoodSeating

Latest violations

2 High Priority

Dec 30, 2025

City

Boynton Beach

County

Palm Beach

Status

Current / Active

Inspections

Violation history

Florida violations grouped by priority level over time.

Inspection history

Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.

Dec 30, 2025

Complaint Full

Inspection Completed - No Further Action

High Priority: 2Basic: 2Total: 4

22-43-4

Detail 24274584

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dish washer set up fresh solution at 200ppm. Corrected On-Site

12A-09-4

Detail 24274583

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed raw steak on grill and then handled clean to go containers without washing hands and changing gloves. Cook went to wash his hands and changed gloves. Corrected On-Site

12B-07-4

Detail 24274585

Basic - Employee water bottle on a food preparation table in salad prep area. Cook removed bottle. Corrected On-Site

08B-39-4

Detail 24274582

Basic - Raw chives not washed prior to preparation on cutting board in prep area. Cook went to wash cives. Corrected On-Site Repeat Violation

Jul 7, 2025

Routine - Food

Inspection Completed - No Further Action

High Priority: 2Intermediate: 2Basic: 2Total: 6

01B-02-5

Detail 23850656

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. Raw shrimp 47F, spring rolls 51F in cook line cooler since yesterday. Both items in double pans, not reaching down into the cold air.

03A-02-5

Detail 23850659

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 47F, spring rolls 51F in cook line cooler since yesterday. Both items in double pans, not reaching down into the cold air. Not cooked or portioned today. See stop sale

31A-09-4

Detail 23850658

Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket stored in sink next to back door. Operator removed. Corrected On-Site

31A-11-4

Detail 23850657

Intermediate - Handwash sink used for purposes other than handwashing used as a dump sink next to back door.

12B-13-4

Detail 23850661

Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line. Chef removed. Corrected On-Site

08B-39-4

Detail 23850660

Basic - Raw bananas not washed prior to peeling in prep area. Cook washed bananas Corrected On-Site

Apr 29, 2025

Routine - Food

Inspection Completed - No Further Action

High Priority: 1Basic: 4Total: 5

08A-05-6

Detail 23739574

High Priority - Raw tuna stored over/not properly separated from ready-to-eat diced onions in salad prep station. Cook removed tuna. Corrected On-Site

12B-01-4

Detail 23739575

Basic - Employee eating while preparing raw fish in prep area. Cook went to dining room.

40-06-5

Detail 23739578

Basic - Employee personal purse stored in or above a food preparation area on chest freezer in salad prep area. Cook removed purse. Corrected On-Site

12B-07-4

Detail 23739576

Basic - Employee water container on a food preparation table next to batter on cook line. Cook removed . Corrected On-Site

21-12-4

Detail 23739577

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook placed in sanitizer bucket Corrected On-Site

Feb 19, 2025

Routine - Food

Call Back - Complied

No violations recorded for this inspection.

Feb 18, 2025

Routine - Food

Administrative complaint recommended

High Priority: 5Basic: 4Total: 9

03D-02-5

Detail 23563976

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler. Warning

01B-36-5

Detail 23563972

High Priority - 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. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler. Warning

12A-13-4

Detail 23563977

High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash her hands. Corrected On-Site Warning

08A-05-6

Detail 23563974

High Priority - Raw fish stored over ready-to-eat cooked asparagus in walk in cooler #1. Chef removed fish. Corrected On-Site Warning

35A-05-4

Detail 23563975

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches inside right oven on cook line. Admin Complaint

36-73-4

Detail 23563979

Basic - Floor soiled/has accumulation of debris under shelf and prep table in prep area. Warning

22-08-4

Detail 23563978

Basic - Interior of right oven has accumulation of black substance/grease/food debris. Warning

23-03-4

Detail 23563973

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's of rolling carts. Warning

21-38-4

Detail 23563980

Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on shelf. Corrected On-Site Warning

Oct 31, 2024

Routine - Food

Inspection Completed - No Further Action

High Priority: 1Basic: 3Total: 4

29-42-4

Detail 23322736

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On cold water faucet.

21-04-4

Detail 23322735

Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Chef removed. Corrected On-Site

08B-39-4

Detail 23322733

Basic - Lettuce not washed prior to preparation, lettuce in original wrapper cut in half through package without washing. Chef sanitized knife and cutting board and proceeded unwrapping lettuce and washing before cutting. Corrected On-Site

12B-13-4

Detail 23322734

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of water in prep cooler. Chef removed. Corrected On-Site

Jul 24, 2024

Routine - Food

Call Back - Complied

No violations recorded for this inspection.

Jul 23, 2024

Routine - Food

Administrative complaint recommended

High Priority: 1Intermediate: 1Basic: 2Total: 4

03A-02-5

Detail 22996824

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - black bean relish (47F - Cold Holding); bean sprouts (47F - Cold Holding) held in top unit operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Grill fry station make table- portioned shrimp (46F - Cold Holding); coconut shrimp (46F - Cold Holding) held in bottom unit drawer, operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Repeat Violation Admin Complaint

31A-11-4

Detail 22996826

Intermediate - Handwash sink used for purposes other than handwashing. Dish area hand sink - operator removed insert pan. Corrected On-Site

12B-07-4

Detail 22996823

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open thermos from expo line. Operator removed open employee container from chest freezer. Corrected On-Site

13-04-4

Detail 22996825

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided. Corrected On-Site

May 3, 2024

Complaint Full

Call Back - Complied

No violations recorded for this inspection.

May 2, 2024

Complaint Full

Administrative complaint recommended

High Priority: 4Basic: 4Total: 8

35A-02-6

Detail 22848220

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live flies flying around and landing on liquor bottles at bar in dining room. Killed and removed. Area sanitized. Admin Complaint

08A-02-6

Detail 22848217

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna over brownies in walk in freezer. Not commercially packaged. Removed. Corrected On-Site Warning

03A-02-5

Detail 22848216

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (49F - Cold holding); cooked pasta (46F - Cold Holding); raw beef (46F - Cold Holding); chicken wings (46F - Cold Holding); marinated raw chicken (45F - Cold Holding); steaks (45F - Cold Holding) in walk in cooler. Out less than four hours. Not prepped or portioned. Door open for delivery. Fans turned off for less than four hours. Moved items to another cooler. Corrective Action Taken Warning

03B-01-6

Detail 22848223

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade queso sauce (122F - Hot Holding) in warmer at oven station. In unit less than Four hours. Reheated to 165F. Corrective Action Taken Warning

14-09-4

Detail 22848218

Basic - Cutting board has cut marks and is no longer cleanable. Sautee station Grill station Salad station Warning

08B-49-4

Detail 22848222

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two Employee beverages stored with establishment food items in freezer chest end of cook line. Corrected On-Site Warning

08B-39-4

Detail 22848219

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers at salad station reach in drawer. Warning

21-38-4

Detail 22848221

Basic - Wiping cloth sanitizing solution stored on the floor. Across from cook line. Corrected On-Site Warning

Mar 19, 2024

Complaint Full

Call Back - Complied

Total: 1

45-04-4

Detail 22728119

From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddle to toast buns using butter. - From follow-up inspection 2024-03-19: Time Extended

Mar 18, 2024

Complaint Full

Administrative complaint recommended

High Priority: 5Total: 5

03D-02-5

Detail 22727777

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. Warning

01B-02-5

Detail 22727774

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling since 7:15am - see stop sale. Warning

03A-02-5

Detail 22727773

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers - American cheese (45F - Cold Holding); Poultry (45F - Cold Holding); pork rib egg roll (57F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to freezer. grill/sauté station - spaghetti (54F - Cold Holding); cavatelli pasta (53F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to cooler. Hot line cubed butter (64F) operator states held under 2 hours sitting on top of ice bath - operator moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

03D-06-5

Detail 22727775

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. Warning

03B-01-6

Detail 22727778

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - drawn butter (83F) held at room temperature under 2 hours - operator moved to stove. Warning

45-04-4

Detail 22727776

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddle to toast buns using butter.

Mar 14, 2024

Complaint Full

Call Back - Complied

Basic: 1Total: 1

14-09-4

Detail 22718523

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-03-14: Time Extended

Mar 13, 2024

Complaint Full

Warning Issued

High Priority: 2Intermediate: 1Basic: 2Total: 5

03A-02-5

Detail 22717133

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - cooked cavatelli pasta portions (43F- 66F - Cold Holding); cooked spaghetti portions (43F-48F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers- operator split and moved to walk in cooler. sliced white cheese (48F - Cold Holding) operator states held under 2 hours moved to reach in cooler. Corrective Action Taken Warning

03B-01-6

Detail 22717134

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill station hot holding unit - stir fry sauce (60F - Hot Holding); drawn butter (91F - Hot Holding) operator stated both items were reheated and should have been held at 135F or higher- operator moved to stove to reheat to 165F. Corrective Action Taken Warning

03D-15-4

Detail 22717135

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauté - sliced tomatoes (45F 50F - Cooling) 11:30am ambient cooling since 9:30am recheck 60mins 42F-55F. Held in overfilled container. Warning

14-09-4

Detail 22717132

Basic - Cutting board has cut marks and is no longer cleanable. Warning

21-04-4

Detail 22717136

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from underneath cutting board. Corrected On-Site Warning

Nov 27, 2023

Routine - Food

Call Back - Complied

No violations recorded for this inspection.

Nov 15, 2023

Routine - Food

Warning Issued

High Priority: 4Intermediate: 1Total: 5

03D-02-5

Detail 22446045

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours Warning

22-49-4

Detail 22446047

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) set up triple Sink (Quaternary 200ppm) Corrective Action Taken Warning

08A-20-5

Detail 22446046

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler Removed Corrected On-Site Warning

01B-02-5

Detail 22446044

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. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours Warning

31A-11-4

Detail 22446048

Intermediate - Handwash sink used for purposes other than handwashing. Employee Filling stainless steel container in hand sink at dish machine Warning

Mar 6, 2023

Routine - Food

Inspection Completed - No Further Action

High Priority: 1Intermediate: 3Total: 4

08A-20-5

Detail 21832513

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw calamari in drawers at cook line. Chef reversed. Corrected On-Site

01C-03-4

Detail 21832515

Intermediate - Clam and oyster tags not marked with last date served.

11-27-4

Detail 21832514

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. Operator printed and displayed. Corrected On-Site

16-62-1

Detail 21832512

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Nov 7, 2022

Routine - Food

Inspection Completed - No Further Action

Intermediate: 1Basic: 3Total: 4

02B-02-5

Detail 21555096

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory to Andrew he printed and displayed on wall. Corrected On-Site

24-08-4

Detail 21555094

Basic - Equipment and utensils not properly air-dried - wet nesting.

08B-38-4

Detail 21555095

Basic - Liquid butter stored on floor next to walk in cooler. Operator placed on a crate. Corrected On-Site

21-38-4

Detail 21555093

Basic - Wiping cloth sanitizing solution stored on the floor in prep area. Operator placed on shelf. Corrected On-Site

Jun 17, 2022

Routine - Food

Inspection Completed - No Further Action

High Priority: 2Intermediate: 1Basic: 2Total: 5

50-17-2

Detail 21144340

High Priority - Operating with an expired Division of Hotels and Restaurants license.expired license more than sixty days Paid over phone Confirmation number 216066394 Corrected On-Site

03A-02-5

Detail 21144338

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw Flip top cooler on cook line at shrimp, burgers (49-52F - Cold Holding); (49-52F). Chef stated that items were in the cooler approximately 1 hour. Called for service. Maintenance person for the cooler on site during fixing the reach in cooler inspection. Corrective Action Taken

31B-02-4

Detail 21144337

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at the front bar. Chef filled paper towels Corrected On-Site

36-04-5

Detail 21144336

Basic - Utility lines are unnecessarily exposed. Hole due to pipes going into ceiling tiles.

02D-01-5

Detail 21144339

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled . Chef labeled Corrected On-Site

Sep 30, 2021

Complaint Full

Inspection Completed - No Further Action

Intermediate: 1Total: 1

03D-15-4

Detail 20553846

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn 12:30 (84°F - Cooling); corn 1:05 (82°F - Cooling) at room temperature on speed rack in kitchen, cooked one hour ago. At this rate corn will not reach 70°F within 2 hours. Cook placed corn in walk in freezer. Corrective Action Taken

Sep 27, 2021

Routine - Food

Inspection Completed - No Further Action

High Priority: 2Basic: 2Total: 4

01B-02-5

Detail 20540470

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. Corn 50°F, cheese 51°F, over night in upright cooler in prep area. Ambient temperature in cooler 49°F.

03A-02-5

Detail 20540472

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 50°F, cheese 51°F, over night in upright cooler in prep area. Ambient temperature in cooler 49°F. See stop sale

10-08-5

Detail 20540471

Basic - Ice scoop handle in contact with ice at outside bar. Operator removed. Corrected On-Site

21-08-4

Detail 20540473

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm in expo area. Chef refilled 200ppm. Corrected On-Site