Green Owl

1899 Woolbright Rd, Boynton Beach, FL 33426 · Permanent Food Service · License 6019834

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
2 high priority (fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot), 2 basic
-22
Administrative complaint on Oct 7
Counts in full until a follow-up finds the problems fixed
-20
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

8 violations found

First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 2 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  butter chips (71°F - Cold Holding) Observed at ambient temperature at breakfast bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to add to time control. Operator added product to time control procedure and placed time stamp for remaining 2 hours.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  French toast batter with raw shell eggs over whole avocados at flip top cooler on cook line. Operator stored products properly.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
- 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.
  Fully Cooked ground beef, commercially made fully cooked Ham opened 10/5, cooked potatoes made 10/5 at 3 door reach in cooler no date mark. Operator dated products.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine sanitizer.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Beverage pitcher stored in hand sink by dish machine. Employee removed pitcher.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chlorine spray bottle not labeled at triple sink. Advised Operator to label spray bottle.
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cooking oil stored on floor near cook line.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Flip top cooler at cook line.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.