NYPD IV

Name: NYPD IV
Address: 4895 WINDWARD PASSAGE DR BAY #1, BOYNTON BEACH, FL, 33436, US
Rating: 23

4895 WINDWARD PASSAGE DR BAY #1, BOYNTON BEACH, FL 33436

License #6012908

🍕 Pizza/Italian ℹ️

23 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 28, 2026 · 17 findings · 8 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NYPD IV in BOYNTON BEACH currently holds an InspectFL Health Score of 23 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 84 total violations — 25 critical, 25 major, 34 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

March 16, 2026

The latest inspection on October 28, 2026 shows 17 observation rows: 8 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

82%

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

NYPD IV has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned cheese cake and tiramisu over 48 hours not date marked in dessert cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at grill: 1)lettuce 43-50F - doubled pan 2)Butter blend 41-45F, observed filled above rim line. In unit under 4 hours. Per operator foods not prepared or portioned today. Operator removed food out of temp. And placed in cooler to quick chill.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook properly washed hands.
[14-36-5] Interior of door reach in cooler by grill has exposed insulation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. For 4 dirty towels not stored in solution. Operator set up solution and stored towels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top stations.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of windex stored next to pizza plates. Operator stored properly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on cutting board at pizza station. Operator removed.
[08B-38-4] Food stored on floor. Freezer: case of chicken and broccoli.
[35B-01-4] Kitchen exterior door has a gap at the threshold that opens to the outside.
[14-31-5] Nonfood-grade bags used in direct contact with food. Pizza station : observed non-food grade bags covering pizza dough at pizza station.
[01B-02-5] 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 41 degrees Fahrenheit within 6 hours. Walk in cooler:Wings 49F , Cooked pasta 50F (cooling overnight. Cooling covered in a deep container. See stop sale.
[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. Opened package of raw shrimp stored on top of butter. Operator stored properly.
[29-03-4] Water draining onto floor surface. Hand wash sink at pizza station : water leaking onto floor
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza by the slice - no time marked . Time marked 11:30-3:30pm
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler:Wings 49F , Cooked pasta 50F (cooling overnight. Cooling covered in a deep container. See stop sale.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed managers drink on prep table. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed managers phone and drink stored on cutting board. Operator removed.
[14-38-4] Food storage container/container lid cracked or broken. Observed at ware washing area , cracked containers stored.
[29-11-4] Water leaking from pipe at pipes at back of restaurant.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2 ; butter (43-51F); cheese (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed butter and cheese stored past the fill line. Operator placed cheese back in bison refrigerator and butter out of temperature into another cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs 121-129F. Per operator food held in unit lesss than four hours. Observed not enough water in unit. Operator placed meatballs back onto stove to reheat to 165F or higher.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical oil spray for deli slicer stored over prep table.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken wings not date marked. Per operator food was made 7/15/25 at 10AM. Operator labeled 7/15/25.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at bison refrigeration door handle soiled with residue.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at cookline.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at pizza station cooler employee Gatorade bottle stored on prep table. Operator stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. #1 Observed at cookline hood filters heavily soiled with food debris and grease. #2 Observed at cookline soiled gaskets.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and then proceeded to dry hands on soiled towel. Advised employee to wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. #1 Observed in walk in cooler raw veal stored next to cooked noodles. Operator stored properly. #2 Observed in bisco refrigeration raw veal stored over cooked sausages. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bison refrigeration butter (52F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator opts to discard.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked 11:30-3:30
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled. Operator cleaned during time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink. Operator provided soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken wings not date marked. Operator date marked 2/9/25.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed under cook line equipment
[08B-38-4] Food stored on floor. Pot of cooked marinara sauce stored on floor in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator remade sanitizer bucket and retested at 100ppm
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See stop sale.
[22-12-5] Metal stem-type thermometer soiled.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed throughout kitchen area, operator removed and discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket stored hand wash sink at pizza line. Operator removed
[27-24-4] Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked
[27-16-4] Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment.