FLAMING BOWL

Name: FLAMING BOWL
Address: 2282 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 72.5

2282 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6023238

🥤 Juice/Smoothie ℹ️

72.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 19, 2026 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FLAMING BOWL in BOYNTON BEACH currently holds an InspectFL Health Score of 72.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 11 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 10, 2026

The latest inspection on October 19, 2026 shows 6 observation rows: 2 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

FLAMING BOWL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Applesauce dented to seam of can.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On á la carte menu. Emailed consumer advisory to operator. Operator posted consumer advisory.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rinsing scallions in hand sink at sushi station, dumping boba in hand sink in server station. Operator removed products from hand sink. Educated operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked tamago, raw salmon over fully cooked eel at sushi low boy cooler. Operator stored all products properly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Food storage pans at dish drying rack. Advised operator to separate pans to allow for proper drying.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hibachi Sliding door cooler: raw shrimp (45F - Cooling) at 1:27; cooling since 11:27 - 45F at 1:59 Hibachi open faced cooler: raw beef (48F - Cooling) at 1:37; cooling since 11:30 - 49F at 2:06 At current rate of cooling product will not reach 41F within four hours. Operator placed products in freezer to quick chill.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Tongs stored on oven door handle in direct contact with oven door visibly soiled with food and oil debris. Operator removed tongs to be cleaned and sanitized.
[08B-38-4] Food stored on floor. 5 gallon bucket Soy sauce stored on floor in kitchen.
[35A-02-7] Live, small flying insects found 2 flying insects landed on squirt bottle of ready to eat sauce at cook line. Operator cleaned and sanitized bottle. 1 buzzing around cook line, 1 buzzing around server station. Advised operator to kill and remove flying insects.
[08A-04-5] Raw beef stored over unwashed produce at walk in cooler. Raw chicken over sliced jalapeños. Operator stored products properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (83F - Hot Holding) Observed in rice holder at sushi bar. Per operator, out of temperature for approximately 3 hours. Operator decided to use time control. Operator placed time mark for remaining hour. Time control procedure emailed to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hibachi bar: raw shrimp (55F - Cooling) at 2:32; cooling since 1:15 - 54F at 2:52 Observed filled above fill line on pan. At current rate of cooling product will not reach 41F within 4 hours. Operator placed ice on product to quick chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. Commercial grade spray bottle in hand wash sink by dish machine. Operator removed spray bottle.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks in kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
[31B-03-4] No soap provided at handwash sink. At both hand wash sinks in kitchen.