Prime Catch
700 E Woolbright Rd, Boynton Beach, FL 33435 · Permanent Food Service · License 6019205
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority (fixed on the spot), 1 intermediate, 1 basic (1 repeat)-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 · 2 visitsRoutine inspection
- Follow-up visitOct 8, 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 visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ice bath: romesco (cooked peppers) (55°F - Cold Holding); chili lime vinaigrette (miso paste) (66°F - Cold Holding); garde manger cooler: cooked beets (53°F - Cold Holding); honey ricotta (51°F - Cold Holding); oven/fry cooler: vegetable stock (53°F - Cold Holding); cooked asparagus (51°F - Cold Holding); sauté cooler: cooked rice (48°F - Cold Holding); grill drawers: swordfish (45°F - Cold Holding); scallops (45°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portions in half and iced down products.
Fixed on the spot
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 for Sweet chili sauce (fresh garlic and oil), lemon vinaigrette (fresh garlic and oil) Per operator, out of temperature for approximately 3 hours.
Operator placed time stamp for remaining 1 hour.
Fixed on the spot
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 primed machine, rechecked 50ppm.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: 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.
Vegan lasagna made in house, frozen not properly date tracked. Operator not tracking production date and freeze date. Educated operator on proper date tracking procedures.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine on patio.
Repeat violation
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.