Olive U Mediterranean Grill
7381 Boynton Bch Blvd Ste 320, Boynton Beach, FL 33437 · Permanent Food Service · License 6023159
What drove the grade
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....front line all cold holding chicken food , feta cheese, hummus, cut tomatoes, cut lettuce , tzatziki sauce , baba gonush being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 7, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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....front line all cold holding chicken food , feta cheese, hummus, cut tomatoes, cut lettuce , tzatziki sauce , baba gonush being held less than 4 hours .
Employee Time marked .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee putting gloves one , coughing hold hand to mouth and then prep food to serve customers without changed gloves and washing hands .
Employee washed hands after discussion.
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...tzatziki sauce with day marked , manager date marked .
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....
Observed cooling blanched French fries 95°F stacked pan one another with covered at walk in cooler . Employee replace food in shallow container and stored separately.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled...sanitizer spray bottles .
Manager labeled .
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil measuring bowl for hot holding chicken gyro used with moist food stored in room temperature at front line .
Employee removed and replaced another bowl with time marked.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation...employee restrain hair.
Fixed on the spot
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.