How Ya Doughn
Last inspected: Feb 21, 2026
82
Score
Public records show nine inspections at How Ya Doughn stretching back to 2024. How Ya Doughn was last inspected on Feb 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The city-wide average is 79, putting How Ya Doughn squarely in typical territory. The record reflects steady performance over time.
9
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 21, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not shown at the time of inspection Emailed form to operator **Warning** - From follow-up inspection 2026-02-21: **Time Extended** **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-02-21: **Time Extended**
53B-13-5
82
Feb 20, 2026
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 1 Dented can of olives **Warning**
01B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched their nose then touched steam table containers; no handwash Operator washed hands **Corrected On-Site** **Warning**
12A-25-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not shown at the time of inspection Emailed poster to operator **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On flip top cooler moved to reach in cooler: chopped tomatoes (49F at 2:05pm / 52F at 3:24pm - Cooling) an hour ago ; portioned ricotta (48F at 2:05pm / 46F at 3:24pm - Cooling) an hour ago ; cut cooked beets (47F at 2:05pm / 48F at 3:24pm- Cooling) since 30 minutes ago At the current rate of cooling the products will not reach 41F within a total of 4 hours Operator removed lids from products and moved to walk in cooler **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not shown at the time of inspection Emailed form to operator **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Vodka sauce and marinara sauce frozen removed and thawed from freezer two days ago, 2/18 Operator date mark products **Corrected On-Site** **Warning**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled degreaser bottle Operator labeled bottle **Corrected On-Site** **Warning**
41-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table stored over cooked chicken Operator stored properly **Corrected On-Site** **Warning**
21-44-1
39
Feb 17, 2026
Routine - Food
No violations found.
100
Dec 19, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator to renew. **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
50-17-3
86
Dec 17, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Live, small flying insects found Approximately 2 live flying insects on wall hand at hand washing sink next to oven. Approximately 2 live flying insects landing on trash can. Approximately 1 live flying insect on pan of cookies. Approximately 1 live flying insect on seasoning shaker. Approximately 5 live flying insects on pizza boxes Approximately 36 live flying insects on seats and wall in dinning room Approximately 7 live flying insects on door to flip top cooler Approximately 5 live flying insects in hallway to back door and mop sink . Approximately 6 on box of stainless steel scrubbers in kitchen at dish area. Approximately 7 live flying insects on dish storage rack. Discussed with operator to eliminate flying insects and clean and sanitize areas. **Warning**
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator to renew. **Warning**
50-17-3
74
Mar 28, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (122F - Hot Holding) steam table next to flip top cooler. Out less than four hours. Reheated to 165F **Corrective Action Taken**
03B-01-6
74
Jan 14, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged food stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment. **Warning** - From follow-up inspection 2025-01-14: Establishment is receiving reduced oxygen packaged raw meat and poultry, house-made tomato sauces, Parmesan cheese/cured meat all labeled with production date and time. House made tomato sauces labeled with 7 day shelf life. No approved HACCP plan on location/submitted to division for commissary location (SEA6023041) licensed by same owner. **Admin Complaint**
03G-50-1
90
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged food stored at restaurant. ROP done at separate commissary licensed by DBPR and distributed to establishment. **Warning**
03G-50-1
90
Jan 31, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was How Ya Doughn last inspected?
The most recent health inspection at How Ya Doughn on file is from Feb 21, 2026. The public record contains nine inspections in total.
How does How Ya Doughn compare to other restaurants in Boynton Beach?
How Ya Doughn most recently scored 82 out of 100, which is about the same as the Boynton Beach average of 79.
Has How Ya Doughn's inspection record improved over time?
Results have been roughly steady. Inspections at How Ya Doughn have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at How Ya Doughn means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is How Ya Doughn inspected?
Based on the inspection history on file, How Ya Doughn is inspected around four times per year on average.
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