CHEZ ELDA TAKE OUT RESTAURANT

Name: CHEZ ELDA TAKE OUT RESTAURANT
Address: 544 GATEWAY 4, BOYNTON BEACH, FL, 33435, US
Rating: 67.9

544 GATEWAY 4, BOYNTON BEACH, FL 33435

License #6021144

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.9 Grade F / 100

Failing Health Score

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Quick take

CHEZ ELDA TAKE OUT RESTAURANT in BOYNTON BEACH currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 13 total violations — 8 critical, 1 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Admin. complaint recommended
[01B-36-5] 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 44F cooling at 9:45am; cooling since 12:30am Djon djon rice 52F cooling at 9:45am; cooling since 12:30am At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[03D-02-5] White rice 44F cooling at 9:45am; cooling since 12:30am Djon djon rice 52F cooling at 9:45am; cooling since 12:30am At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

Administrative complaint recommended
[29-20-5] Standing water in mop sink.
[01B-36-5] 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 and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3 ; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3 ; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked chicken not in commercial packaging at tall reach in freezer. Operator stored products properly.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw fish stored and in direct contact with thank you to go bags at reach in freezer. Advised operator to remove fish from to go bags.
[16-48-4] Old food stuck to clean dishware/utensils. Ladels at clean dish rack soiled with oil and dust residue.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean dish rack soiled with oil and dust residue.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chicken legs (127F - hot holding) Per operator, out of temperature for approximately 1 hour. Operator returned product to oven to reheat to 165+F.

Community reaction

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