When was Chevron in Boynton Beach last inspected?

Chevron in Boynton Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 5, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Chevron in Boynton Beach had?

Chevron in Boynton Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Chevron in Boynton Beach find?

Chevron in Boynton Beach was most recently inspected by FDACS on February 5, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Chevron in Boynton Beach had any stop-sale or stop-use orders?

No, Chevron in Boynton Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Chevron in Boynton Beach

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

Last inspected: February 5, 2026

645 W Boynton Beach Blvd, Boynton Beach, FL 33426

Palm Beach County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Boynton Beach Petro INC

Part of: Chevron Florida health inspections, violations & closures

Overview

This Chevron convenience store in Boynton Beach was issued a food permit following an inspection on February 5, 2026 after operating without valid authorization. The inspection documented 13 violations including a priority-level hot-holding temperature failure in which fried chicken wings, buffalo chicken, fried shrimp, rice and black beans measured between 118°F and 127°F when the required minimum is 135°F. The inspector confirmed these out-of-temperature foods were reheated to 165°F for at least 15 seconds during the inspection. Additional priority-foundation violations included employee health policy gaps—the person in charge could not verify that food employees had been informed of illness reporting requirements or correctly explain foodborne disease transmission prevention. Ready-to-eat foods including shredded mozzarella cheese, store-made beef curry, fried rice and black beans were found unmarked for date after holding over 24 hours; all were date marked during the inspection. The facility was provided guidance on employee health protocols, food allergy awareness, norovirus cleanup procedures, hemp products (Florida Statute 581.217), and kratom regulations. The inspection served as a follow-up to permit application request 5148910.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

13Violations

Last inspected FDACS: February 5, 2026

Chevron in Boynton Beach: FDACS Inspection History (1)

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.

2026 — 1 inspection

Feb 5, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 13 violations· Operating Without Permit

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. Visit conducted to follow up on request 5148910. Employee Health Guidelines and reporting agreement, Certified food protection manager, Food allergy awareness, Norovirus clean up, and disinfection guidance provided. 5K-4.034 Hemp Rule and Statute - State Hemp Program 581.217 and 5K-4.030 Kratom Rule and 500.92 Kratom Statute Provided. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food

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

Food service area: The internal temperature of fried chicken wings, buffalo chicken, fried shrimp, rice and black beans in the hot holding case ranged from 118*-127* fahrenheit when measured with a calibrated accurate thermometer. COS: Out of temperature foods were reheated at 165* Fahrenheit for at least 15 seconds. x Print Date: 2/5/2026 Page 1 of 4 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail area: Internal temperatures of cut watermelons held in open air case ranged from 43*45* fahrenheit when measured with a calibrated accurate thermometer. COS: Out of temperature cut watermelons were placed under proper refrigeration by the person in charge. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food.

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 relating to food borne disease and symptoms that may cause food borne disease. Also, person in charge was unable to relate to conditions of restriction and exclusion. o

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

Processing area: Open bag of shredded mozzarella cheese held in prep reach in cooler for over 24 hours not date marked. COS: Shredded mozzarella cheese was date marked by person in charge. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Processing area: Store made beef curry, fried rice and black beans held in prep reach in cooler for over 24 hours not date marked. COS: All foods were date marked by person in charge. x

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

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

Processing area: Cardboard boxes and mop bucket stored in front of the hand wash sink. COS: Cardboard boxes and mop bucket were removed 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

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom area: Gap under backdoor.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Processing area: Bags of rice and sugar stored on floor. Backroom area: Cases of chips stored on backroom floor and cases of chicken stored on walk in freezer floor.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom area: Soda and milk crates using as shelves in walk in cooler.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing area: No chemical sanitizer solution concentration strength measuring test kit available on premises.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

This food establishment was found to be operating prior to the initial inspection without a valid food permit. o

Chevron in Boynton Beach: Frequently Asked Questions

When was Chevron in Boynton Beach last inspected?: Chevron in Boynton Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 5, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Chevron in Boynton Beach had?: Chevron in Boynton Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Chevron in Boynton Beach find?: Chevron in Boynton Beach was most recently inspected by FDACS on February 5, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Chevron in Boynton Beach had any stop-sale or stop-use orders?: No, Chevron in Boynton Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Chevron in Boynton Beach?: The most frequently cited FDACS violations at Chevron in Boynton Beach are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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) Pf; 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 Pf.