How many inspections has Aya Services INC in Boynton Beach had?

Aya Services INC in Boynton Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Aya Services INC in Boynton Beach find?

Aya Services INC in Boynton Beach was most recently inspected by FDACS on November 7, 2025 (Met Sanitation Inspection Requirements).

Has Aya Services INC in Boynton Beach had any stop-sale or stop-use orders?

Yes, Aya Services INC in Boynton Beach has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

What are the most common violations at Aya Services INC in Boynton Beach?

The most frequently cited FDACS violations at Aya Services INC in Boynton Beach are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf; 5-501.17: Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17.

Aya Services INC in Boynton Beach

Name: Aya Services INC in Boynton Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 7, 2025

101 N Federal Hwy, Boynton Beach, FL 33435

Palm Beach County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
FDACS Estab #: 327361

Overview

Aya Services Inc in Boynton Beach has been subject to two stop-sale orders issued November 7, 2025, both for adulterated time/temperature control for safety foods. A stop-sale order required immediate removal of meatballs and sauce that were reheated and found at 124°F when the minimum required temperature is 135°F; the product was voluntarily destroyed by management and witnessed by the inspector. A second stop-sale order required removal of cut lettuce that was cooled to 46–53°F when the maximum safe temperature for cold-held ready-to-eat food is 41°F; this product was also voluntarily destroyed. The facility's most recent inspection on November 7, 2025 documented 17 violations, including three high-priority findings: raw ground beef patties stored improperly over raw beef slices (corrected on site), time/temperature control failures for meatballs (124°F vs. 135°F minimum) and lettuce (46–53°F vs. 41°F maximum), and missing disclosure for undercooked items on the menu. A prior inspection on July 18, 2024 found 21 violations, including hot-held empanadas and beef patties measured at 123–125°F (corrected to 165°F), cold-held deli meats at 43–44°F (moved to proper refrigeration), an employee donning gloves before handwashing (corrected), and unmarked ready-to-eat foods held over 24 hours (date marked). Multiple violations were corrected during both inspections.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

38Violations

2Stop-Sale Orders

Last inspected FDACS: November 7, 2025

Aya Services INC in Boynton Beach: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 7, 2025 — Met Sanitation Inspection Requirements· 17 violations· 2 stop-sale orders· Met Requirements

Inspector: LORI JAMES, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Food service: Raw ground beef patties stored over raw beef thin sliced steak on shelf of reach in cooler under sandwich station. COS: Items were moved to proper location during visit. Print Date: 11/7/2025 Page 1 of 4 o x 14 Pf Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf Observation: Retail: Rim under coffee maker slide had build up of old coffee grounds and residue.

3-403.11(A) Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours. 3-403.11(A) and (D) PP

Food service: Meatballs and sauce in crock pot next to flat top grill cooled from the day prior and reheated at 7AM found at 10AM with internal temperature of 124 degrees F when checked with an accurate probe thermometer. Stop sale order and release issued. See order. COS: Meatballs were voluntarily discarded by manager during visit. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Food service: Cut lettuce inside reach in cooler that were processed day before still found with temperature of 46-53 degrees F. Stop sale order and release issued. See Orders. COS: Lettuces were voluntarily discarded during visit by manager. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Food service: Sliced Pork and tuna salad inside reach-in cooler and opened or prepared two days prior not date marked. COS: Items were date marked.

3-603.11(B) Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) PfPf

Food service: Menu board over sandwich station that has hamburgers and raw eggs missing disclosure for undercooked items.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service: Employee was eating breakfast roll in food service area. Employee drinks on counter near crock pot.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food service: Hand drying device not present near hand wash sink. COS: Paper towels were moved to proper location during visit.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food service: Hand wash sink blocked by tray with bowls and utensils on it. COS: Items were moved to three compartment sink.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

Certified food protection manager certificate provided by person in charge wais expired.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Lids and plastic wraps used on cooling foods.

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Food service: Hot foods case missing ambient thermometer.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Retail: Single use coffee filters stored under cabinet beneath coffee maker not protected from contamination.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food service: Doors on hot foods case broken and in disrepair.

4-101.11(B)-(E) Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11

Back room: Shelves used in walk in cooler made of untreated wood.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Back room: Shelves in walk in cooler have build up of old food debris.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back room: Unisex rest room missing covered trash can.

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Back room: Employees personal bags and cell phones on shelves with retail food items near registers.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Jul 18, 2024 — Met Inspection Requirements· 21 violations· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement, Certified food protection manager and Norovirus clean up and disinfection guidance provided. The issues described in request 5116518 were addressed with the person in charge during this inspection.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Processing area: Internal temperature of empanadas and beef patties were 123*-125* fahrenheit in hot holding case. COS: Out of temperature foods were reheated at 165* fahrenheit for at least 15 seconds. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was unable to correctly respond to questions relate to food borne disease and symptoms that may cause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Processing area: Internal temperature of sliced deli meats turkey and ham were 43*-44* fahrenheit inside prep reach in cooler. COS: Out of temperature deli meats were placed under proper refrigeration by person in charge. x

Processing area: Sliced ham, turkey and shredded cheddar & monterey jack cheese held in prep reach in cooler for over 24 hours not date marked. COS: Person in charge date marked all the foods. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Food service area: No consumer advisory posted for cooked to order eggs and burgers.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishment does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents.

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Backroom area: Plastic spray bottle contains all purpose cleaner not labeled. COS: Chemical spray bottle labeled by person in charge.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Processing area: observed food employee donning hand gloves before washing hands between different tasks. COS: Food employee washed hands after explaining proper hand washing procedures. x

Processing area: No hand wash soap provided at hand wash sink adjacent to 3 compartment sink. COS: Hand wash soap provided by person in charge.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area: Plastic squeeze bottles contain blue cheese, tartar sauce, ranch dressing, mayonnaise, mustard not labeled.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Processing area: Food employees were not wearing hair nets or caps.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom area: Raw woods using as shelves in walk in cooler storing condiments, deli meats, vegetables and water bottles.

4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12

Processing area: Plastic food storage shelf not 6" inches off the floor.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Processing area: One drain board installed at 3 compartment sink.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Processing area: Black mold like substances build up in 3 compartment sink. COS: 3 compartment sink was cleaned and sanitized during inspection.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: Heavy grease build up underside and back of the griddle. Outside area: Dust build up on freezer glass doors inside storage room.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Processing area: Hand wash sink and wash bay of 3 compartment sink leaks.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area: No covered trash provided in unisex restroom.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom area: Walk in cooler fan guards dusty.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail area: Several stained ceiling tiles.

Aya Services INC in Boynton Beach: Stop-Sale & Stop-Use Orders (2)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Aya Services INC in Boynton Beach
Date	Order Type	Product	Brand/Lot	Reason
Nov 7, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Nov 7, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding…

Aya Services INC in Boynton Beach: Frequently Asked Questions

When was Aya Services INC in Boynton Beach last inspected?: Aya Services INC in Boynton Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 7, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Aya Services INC in Boynton Beach had?: Aya Services INC in Boynton Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Aya Services INC in Boynton Beach find?: Aya Services INC in Boynton Beach was most recently inspected by FDACS on November 7, 2025 (Met Sanitation Inspection Requirements).
Has Aya Services INC in Boynton Beach had any stop-sale or stop-use orders?: Yes, Aya Services INC in Boynton Beach has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Aya Services INC in Boynton Beach?: The most frequently cited FDACS violations at Aya Services INC in Boynton Beach are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf; 5-501.17: Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17.
Does Aya Services INC in Boynton Beach have any repeat violations?: Yes, Aya Services INC in Boynton Beach has had the following violations cited on multiple FDACS inspections: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf; 5-501.17: Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17.