CORIANDER

Name: CORIANDER
Address: 3441 W WOOLBRIGHT RD, BOYNTON BEACH, FL, 33436, US
Rating: 69.2

3441 W WOOLBRIGHT RD, BOYNTON BEACH, FL 33436

License #6021197

🍛 Indian ℹ️

69.2 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 5 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CORIANDER in BOYNTON BEACH currently holds an InspectFL Health Score of 69.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 29 total violations — 14 critical, 7 major, 8 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 22, 2025

The latest inspection on October 7, 2026 shows 5 observation rows: no critical rows, 4 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CORIANDER has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked whole chicken, cooked salmon , cooked lamb in reach in freezer . Employee date marked.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket top of ice machine, employee inverted.
[31A-11-4] Handwash sink used for purposes other than handwashing....knives in handwashing sink at prep room . Employee removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice in walk in cooler was cooked yesterday 10/6/26 , prep Date marked for 10/10/26 . Employee properly date marked.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...per operator ambient cooling portion rice 49F in walk in cooler . Took another temperature after 35 minutes rice temperature 49F , employee removed food to blast chiller to chill fast .

Disposition: Warning Issued
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen above prep area, ware washing area, operator removed and discarded
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. home made yogurt (58F-60F - Cooling) prepared on 1-20-24. Establishment prepares home made yogurt. Item is stored at room temperature for extended amount of time to achieve fermentation and non-tcs PH level. See Stop Sale
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. home made yogurt (58F-60F - Cooling) prepared on 1-20-24. Establishment prepares home made yogurt. Item is stored at room temperature for extended amount of time to achieve fermentation and non-tcs PH level. See stop sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked chicken stored in direct contact with plastic handle to go bags in reach in freezer. Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, scallop, chicken stored above cooked vegetables in 2 door low top reach in on cook line. Operator reorganized
[03G-46-1] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment preparing home made yogurt by fermentation.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing home made yogurt by fermentation.