Executive One Catering
4747 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6010756
What drove the grade
5-6 Live, small flying insects found under dish machine.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection6 high priority (1 fixed by the Nov 6 follow-up, 5 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat)-29
- Administrative complaint on Nov 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler in back prep kitchen: cheese (46°F - Cold Holding) Observed in top portion of cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed in freezer to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Lockwood hot box: chicken (113°F - Hot Holding); vegetable medley (122°F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed products back in oven to reheat to 165+F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw beef meatballs over vegetable medley at walk in cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator placed new chlorine sanitizer bucket, 100ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 5-6 Live, small flying insects found under dish machine.
Advised operator to eliminate flying insects.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed Aspirin stored over flip top cooler at cook line. Operator removed aspirin.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed Tomato sauce made 11/2, cooked pork made 11/3 no date mark at walk in cooler.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed lasagna in chest freezer in back prep kitchen area not date tracked. Educated operator on proper date tracking procedures.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee Filling Bain Marie with water in hand wash sink in back prep kitchen. Educated operator.
Repeat violationAdministrative complaint
Earlier inspections 1
A91Routine inspection4 violations, 1 high priority No follow-up needed
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken tenders over fully cooked meatballs not in commercial packaging at reach in freezer. Operator stored products properly.
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pot stored in basin of hand wash sink at hot line area.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid on container of panko bread crumbs cracked and broken.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Food storage pans at clean dish rack.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.