Boynton Beach, Palm Beach County

TIMANMI'S KITCHEN

306 E BOYNTON BEACH BLVD, Boynton Beach, FL 33435

FoodNon-Seating

Latest violations

1 High Priority

Feb 19, 2024

City

Boynton Beach

County

Palm Beach

Status

Closed

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.

Feb 19, 2024

Routine - Food

Inspection Completed - No Further Action

High Priority: 1Intermediate: 2Basic: 3Total: 6

41-05-4

Detail 22652242

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator removed can of Raid from building. Corrected On-Site

31A-09-4

Detail 22652245

Intermediate - Handwash sink not accessible for employee use at all times. Pot inside hand sink - operated removed. Corrected On-Site

27-16-4

Detail 22652247

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water. Corrected On-Site

40-06-5

Detail 22652244

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses and bags above cabbage - operator moved employee personal belongings. Corrected On-Site

38-01-4

Detail 22652246

Basic - Light shield damaged/in disrepair. Dish area light.

06-08-5

Detail 22652243

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator chose to moved thawing meat to cooler. Corrected On-Site

Nov 15, 2023

Routine - Food

Inspection Completed - No Further Action

Intermediate: 3Basic: 3Total: 6

22-02-4

Detail 22446333

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave Warning

16-37-1

Detail 22446331

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary Warning

27-16-4

Detail 22446335

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on Corrected On-Site

08B-38-4

Detail 22446334

Basic - Food stored on floor. Under prep table in kitchen Warning

29-20-5

Detail 22446332

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink Warning

06-01-5

Detail 22446336

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish defrosting in standing water Warning

Mar 28, 2023

Routine - Food

Call Back - Complied

No violations recorded for this inspection.

Mar 27, 2023

Routine - Food

Warning Issued

High Priority: 4Basic: 1Total: 5

03D-01-5

Detail 21886427

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach with pork 98°F-100°F, cooked 4 hours ago, left out on kitchen floor in a deep big pot. See stop sale. Goat 99°F, cooked 2 hours ago left out on kitchen prep table in a deep bus bin. Operator placed Goat on stove to further cook and add spices. Chicken 96°F-100°F, cooked 2 hours ago stated operator. Chicken was reheated to 202°F, for hot holding. Warning

14-31-5

Detail 21886425

High Priority - Nonfood-grade to go bags used in direct contact with washed cabbage in reach in cooler in hallway. Operator provided food grade container. Corrected On-Site Warning

01B-02-5

Detail 21886426

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 70 degrees Fahrenheit within 2 hours. Spinach with pork 98°F-100°F, cooked 4 hours ago, left out on kitchen floor in a deep big pot. Warning

03B-01-6

Detail 21886428

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits (120°F - Hot Holding); sauce (104°F - Hot Holding); bananas (106°F, - Hot Holding), all items were cooked less than one hour ago and put into steam table. Steam table not on. Operator turned steam table on. At the end of inspection no grits left. Sauce 167°F and bananas 160°F. Corrective Action Taken Warning

14-47-4

Detail 21886424

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are non-absorbent, smooth and easily cleanable. Soiled Cardboard inside chest freezers. Operator removed cardboard. Corrected On-Site Warning

Nov 9, 2022

Routine - Food

Inspection Completed - No Further Action

High Priority: 3Intermediate: 1Basic: 1Total: 5

03D-02-5

Detail 21562686

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60°F-69°F, cooling over night in a deep container in reach in cooler in storage room. See stop sale

01B-36-5

Detail 21562687

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. Rice 60°F-69°F, cooling over night in a deep container in reach in cooler in storage room.

03E-02-5

Detail 21562683

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Collard greens (58°F-60°F - Reheating) in steam table , steam table not turned on. Cook stated she started reheating about two hours ago. Collard greens were immediately reheated on stove to 170°F, for further hot holding. Operator turned steam table on. Corrected On-Site

31B-02-4

Detail 21562684

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site

14-11-5

Detail 21562685

Basic - Equipment in poor repair. Shelf under prep table at cook line broken and rusted.

Mar 14, 2022

Routine - Food

Inspection Completed - No Further Action

High Priority: 2Basic: 3Total: 5

22-42-4

Detail 20928387

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe employee not sanitizing utensils in 3 compartment sink. Operator set up 3 compartment sink correct to 75ppm chlorine sanitizer. Corrected On-Site

03B-01-6

Detail 20928389

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe grits (115-124F - Hot Holding). Operator put in oven to reheat to above 165°F Corrected On-Site Repeat Violation

38-07-4

Detail 20928391

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe near cook line.

23-03-4

Detail 20928388

Basic - Observe hood vents soiled with grease.

29-11-4

Detail 20928390

Basic - Water leaking from pipe and/or faucet/handle. Observe at hand wash sink.

Jan 12, 2022

Routine - Food

Emergency Order Callback Complied

No violations recorded for this inspection.

Jan 11, 2022

Routine - Food

Emergency Order Callback Not Complied

High Priority: 1Total: 1

35A-05-4

Detail 20775326

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on the floor under triple sink / kitchen, next to two buckets of unpeeled plaintains. 3 live roaches under hand washing sink next to triple sink. 2 live roaches on clean lids on shelf next to hand sink in kitchen. Warning - From follow-up inspection 2022-01-11: Observed 3 live roaches under produce refrigerator Observed 2 live roaches on floor in hallway. Observed 1 live roach on wall behind food managers license. Observed 1 live roach behind plugs next to refrigerator in kitchen. Observed 4 live roaches in gaskets on chest freezer. Admin Complaint

Jan 10, 2022

Routine - Food

Emergency order recommended

High Priority: 7Intermediate: 1Basic: 4Total: 12

03D-01-5

Detail 20772362

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork stew 10:30 (90°F-98°F - Cooling); pork stew 11:05 (80°F-91°F - Cooling) deep container stacked on top of each other. Stew was cooked 5 hours ago. Warning

01B-36-5

Detail 20772364

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 70 degrees Fahrenheit within 2 hours. Pork stew 10:30 (90°F-98°F - Cooling); pork stew 11:05 (80°F-91°F - Cooling) deep container stacked on top of each other. Stew was cooked 5 hours ago. Warning

08A-02-6

Detail 20772370

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over vegetables in upright freezer in back room. Warning

35A-05-4

Detail 20772367

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on the floor under triple sink / kitchen, next to two buckets of unpeeled plaintains. 3 live roaches under hand washing sink next to triple sink. 2 live roaches on clean lids on shelf next to hand sink in kitchen. Warning

01B-02-5

Detail 20772363

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish 99°F on prep table in kitchen cooked more than 4.5 Hours ago. Hot dogs 45°F, in refrigerator over night. Ambient temperature in cooler 45°F. Warning

03A-02-5

Detail 20772371

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plantains cooked 70°F, on a shelf at cook line for less than one hour. Cook placed plaintains in refrigerator. Hot dogs 45°F, in refrigerator over night. Ambient temperature in cooler 45°F. See stop sale Corrective Action Taken Warning

03B-01-6

Detail 20772372

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collard greens (70°F - Hot Holding); boiled eggs (78°F - Hot Holding); stew (80°F - Hot Holding) cook stated for less than one hour. Steam table not turned on. Cook turned steam table on . Fish 99°F on prep table in kitchen cooked more than 4.5 Hours ago. See stop sale Corrective Action Taken Warning

31B-02-4

Detail 20772369

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Operator provided. Corrected On-Site Warning

35A-03-4

Detail 20772366

Basic - Dead roaches on premises. 1 dead roach on seal of chest freezer across back door. 20+ dead roaches under air conditioning next to upright freezer in back room. 20+ dead roaches under refrigeration at cook line Warning

36-73-4

Detail 20772361

Basic - Floor soiled/has accumulation of debris under all cold holding units in kitchen and back room. Warning

23-03-4

Detail 20772365

Basic - Nonfood-contact surface soiled with grease, food debris and dirt, lid of bean container in kitchen, top of grease trap . Warning

08B-38-4

Detail 20772368

Basic - Plantains and cooked cabbage stored on floor at cook line. Warning

Sep 9, 2021

Routine - Food

Inspection Completed - No Further Action

High Priority: 2Basic: 4Total: 6

03D-02-5

Detail 20494595

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (57°F - Cooling); rice and beans (60°F - Cooling); wild rice (55°F - Cooling) over night in covered deep containers, stacked on top of each other.

01B-36-5

Detail 20494592

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. White rice (57°F - Cooling); rice and beans (60°F - Cooling); wild rice (55°F - Cooling) over night in covered deep containers, stacked on top of each other.

36-34-5

Detail 20494593

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen.

14-71-4

Detail 20494597

Basic - Duct tape used to repair nonfood-contact surface, gaskets on reach in cooler.

36-27-5

Detail 20494596

Basic - Wall soiled with accumulated grease, food debris, and/or dust at hand washing sink in kitchen

29-11-4

Detail 20494594

Basic - Water leaking from faucet at hand wash sink in kitchen.