May 5, 2026
Complaint Full
Inspection Completed - No Further Action
Basic: 1Total: 1
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at the outside of the restaurant.
Boynton Beach, Palm Beach County
PRIME CATCH
700 E WOOLBRIGHT RD, Boynton Beach, FL 33435
FoodSeating
Latest violations
1
1 Basic
May 5, 2026
City
Boynton Beach
County
Palm Beach
Status
Current / Active
Inspections
15
Violation history
Florida violations grouped by priority level over time.
Inspection history
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Detail 24556847
Feb 17, 2026
Routine - Food
Call Back - Complied
No violations recorded for this inspection.
Feb 10, 2026
Routine - Food
Call Back - Extension given, pending
High Priority: 1Total: 1
22-57-6
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. Warning - From follow-up inspection 2026-02-10: Dish machine <160F Time Extended
Feb 9, 2026
Routine - Food
Warning Issued
High Priority: 12Intermediate: 1Basic: 1Total: 14
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) at 4:10; cooling since 5:00pm on 2/8 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale. Warning
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: cooked fingerlings (75F - Cooling) at 4:10; cooling since 12:30 Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. Educated operator on proper cooling methods. See stop sale. Warning
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: cooked fingerlings (75F - Cooling) at 4:10; cooling since 12:30 Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. Educated operator on proper cooling methods. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) at 4:10; cooling since 5:00pm on 2/8 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale. Warning
22-57-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. Warning
22-43-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) Operator drained sanitizer and placed new quaternary sanitizer. Corrective Action Taken Warning
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and shrimp over cooked broccoli and sweet potatoes at sauté cooler drawers. Operator stored products properly. Corrected On-Site Warning
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab stuffing made 1/30 at walk in cooler. See stop sale. Warning
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: Cole slaw (48F - Cold Holding) coconut curry (55 - cold holding); seafood stock (69F - cold holding); salad/dessert cooler: fish dip (45F - Cold Holding); cooked beets (46F - Cold Holding); honey ricotta (48F - Cold Holding); key lime pie (51F - Cold Holding); ceviche (50F - Cold Holding); grill cooler: chicken cutlets (48F - Cold Holding); beef tenderloin (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature between 1.5-2.5 hours. Operator moved all products to walk in cooler. Corrective Action Taken Warning
03F-02-5
High Priority - 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. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale. Beurre blanc, per operator out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour. Corrective Action Taken Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook line steam table: mashed potatoes (132F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator voluntarily discarded product. Corrective Action Taken Warning
03B-04-5
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. alto sham: prime rib (117F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator put prime rib back in oven to reheat to 130+F. Corrective Action Taken Warning
16-62-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Warning
22-20-5
Basic - Accumulation of black mold-like substance in the interior of the shaved ice machine. Warning
Oct 17, 2025
Routine - Food
Inspection Completed - No Further Action
Intermediate: 1Basic: 2Total: 3
27-19-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At the hand sink next to the reach in cooler in the prep area.
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line, a knife was stored between the flip top cooler and the steam table. The knife was removed, washed and sanitized Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils were stored in 77F water. The utensils were removed from the water to the dish washer. Corrected On-Site
Feb 21, 2025
Routine - Food
Inspection Completed - No Further Action
High Priority: 3Intermediate: 3Basic: 1Total: 7
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 40F-59F stacked to high on cook line. Butter was placed on cook line approximately 1 hour ago. Cook removed top part of the butter and placed in cooler underneath. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce hollandaise hot holding 90F, cooked 1 hour ago in warmer in prep station. Chef added sauce to the list of foods for time as a public health control and time marked sauce. Corrected On-Site
03F-02-5
High Priority - Time/temperature control for safety liquid butter on cook line, 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 was 1 hour ago. Chef time marked. Corrected On-Site
01C-03-4
Intermediate - Clam and oyster tags not marked with last date served.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times dishwasher filling a pitcher in sink. Dishwasher went to fill pitcher in prep sink. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside bar. Bartender provided.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable,on cook line.
Sep 3, 2024
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 4Basic: 3Total: 8
12A-29-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee portioned raw shrimp and then walked into walk in cooler to store the shrimp, without washing her hands first. Employee went to wash her hands.
01C-03-4
Intermediate - Clam and oyster tags not marked with last date served.
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee portioned raw shrimp, stored shrimp in walk in cooler, then washed her hands without soap in pre wash sink next to dish machine.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times tray with cooked food on rolls stored in front of sink in prep area. Cook removed tray. Corrected On-Site
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing, prep cook filling containers with water in dish area.
12B-07-4
Basic - Employee water bottle on a food preparation table on cook line. Employee removed bottle. Corrected On-Site
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Cook removed. Corrected On-Site
08B-39-4
Basic - Raw cilantro not washed prior to preparation on cutting board in prep area. Prep cook washed cilantro. Corrected On-Site
Jan 17, 2024
Routine - Food
Inspection Completed - No Further Action
High Priority: 3Basic: 4Total: 7
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep Reach in cooler - raw shrimp over cooked rice - operator moved raw shrimp to adjacent cooler. Fry station drawers - raw calamari over polenta - operator inverted. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep reach in cooler - cooked rice (46F-51F - Cold Holding) held overnight bottom shelf not portioned or prepared today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep reach in cooler - cooked rice (46F-51F - Cold Holding) held overnight bottom shelf not portioned or prepared today. See stop sale.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface. Corrected On-Site
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fruit - removed watch. Corrected On-Site
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At server station in main kitchen and outside bar - operator provided. Corrected On-Site
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from next to mixer. Corrected On-Site
Jul 24, 2023
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Intermediate: 2Total: 4
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce (50°F-52°F - Cooling) in walk in cooler cooling since yesterday, in a deep, covered container. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce (50°F-52°F - Cooling) in walk in cooler cooling since yesterday, in a deep, covered container.
01C-03-4
Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper procedures with sous chef. Corrective Action Taken
01C-10-4
Intermediate - Clam and oysters tag removed from original container prior to container being emptied containers of clams on cook line and oysters in prep area. Reviewed proper procedures with sous chef. Corrective Action Taken
Apr 12, 2023
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Basic: 2Total: 3
22-57-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator switched to chlorine sanitizer 75ppm. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82°F at cook line. Operator discarded water. Corrected On-Site
21-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution 200ppm. Corrected On-Site
Jul 12, 2022
Routine - Food
Call Back - Complied
Basic: 1Total: 1
14-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. , on cook line. Warning - From follow-up inspection 2022-07-12: New boards ordered. Time Extended
Jul 11, 2022
Routine - Food
Warning Issued
High Priority: 6Intermediate: 1Basic: 3Total: 10
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Smoked bacon 11:35 (80°F - Cooling); smoked bacon 12:45 (74°F - Cooling) bacon was cooked 3.5 hours ago. In walk in cooler on speed rack. Racks too close together, heat can not escape quick enough. See stop sale Warning
22-57-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink 200ppm QAC to wash and sanitize dishes until dish machine is repaired. Warning
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tuna over au jus on speed rack in walk in freezer. Chef reversed. Corrected On-Site Warning
01B-02-5
High Priority - 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 70 degrees Fahrenheit within 2 hours. Smoked bacon 11:35 (80°F - Cooling); smoked bacon 12:45 (74°F - Cooling) bacon was cooked 3.5 hours ago. In walk in cooler on speed rack. Racks too close together, heat can not escape quick enough. See stop sale Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 52°F, hummus 50°F, mozzarella 52°F, fish dip 52°F, on the top in cooler, in salad prep area since 2 hours. Cook placed all items in lower part of cooler ambient temperature in lower part 37°F. Chicken stock 52°F, pooled eggs 52°F, rice 56°F, butter 67°F, cheese 59°F, at the end flip top cooler at cook line. Cook stated cooler was filled less than 2 hours ago. Cook placed ice bags on all products. Flip top looks frozen up at the top. Filters appear full of dust and dirt. Corrective Action Taken Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stuffed potatoes (102°F - Hot Holding); chicken (130°F - Hot Holding); in alto sham, cook stated chicken was just cooked and potatoes were placed in unit less than one hour ago. At the end of inspection Chicken was reheated to 167°F, potatoes are still in the process of reheating. Corrective Action Taken Warning
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Cooks rinsing dishes in hand wash sink next to dish machine. Reviewed with cooks to rinse dishes in other but handwashing sink. Corrected On-Site Warning
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. , on cook line. Warning
40-06-5
Basic - Employee personal ear plugs and beverage container stored in or above a food preparation area, at cook line. Employee removed. Corrected On-Site Warning
10-18-5
Basic - In-use utensil stored in sanitizer between uses at cook line. Chef discarded. Corrected On-Site Warning
Dec 8, 2021
Routine - Food
Call Back - Complied
No violations recorded for this inspection.
Dec 7, 2021
Routine - Food
Warning Issued
High Priority: 3Intermediate: 1Basic: 2Total: 6
03D-02-5
High Priority - Cooked time/temperature control for safety marinara sauce 48°F-53°F, not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler. See stop sale Warning
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked time/temperature control for safety marinara sauce 48°F-53°F, not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler. See stop sale Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (125°F - Hot Holding); mashed potatoes (130°F - Hot Holding) Rice 167°F and mashed potatoes 170°F reheated during inspection. Corrected On-Site Warning
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen prep table knife in standing water 76°F Prep cook discarded water. Corrected On-Site Warning
12B-07-4
Basic - Prep cook 3 beverage container on a food preparation table. Prep cook removed beverage containers. Corrected On-Site Warning
Jul 26, 2021
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Total: 1
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, tempura egg flour 52°F. Operator stated less than 3 hours at cookline. Ice melted on one side. Cook added ice. Corrective Action Taken