COURTYARD BY MARRIOTT BOYNTON BEACH

Name: COURTYARD BY MARRIOTT BOYNTON BEACH
Address: 1601 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 91.6

1601 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6020192

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

COURTYARD BY MARRIOTT BOYNTON BEACH in BOYNTON BEACH currently holds an InspectFL Health Score of 91.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 8 total violations — 4 critical, 1 major, 3 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 January 23, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: link sausage (45-46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, unclear when product went out of temperature. See stop sale.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator put new bottle of sanitizer at triple sink and refilled sanitizer bucket. Rechecked 400ppm quaternary sanitizer.
[01B-02-5] 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. Cook line Flip top cooler: link sausage (45-46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, unclear when product went out of temperature. See stop sale.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler: Hummus opened 1/17 not date marked.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not in commercial packaging over raw ground beef at walk in freezer. Operator stored products properly.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse