The Owl
4953 Le Chalet Blvd #5, Boynton Beach, FL 33436 · Permanent Food Service · License 6021260
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 inspection10 high priority (5 fixed by the Oct 8 follow-up, 5 fixed on the spot, 2 repeats), 5 intermediate (3 fixed on the spot), 4 basic-50
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score38
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.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed at callback.
More time given
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Flip top bottom: Cooked potato 64°F cooling . See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition.
1)Front counter. Reach in cooler : Time/temperature control for safety food re-served to customers. Butter chips 54°F- see stop sale . 2) Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched Ready to eat cooked potatoes cooling in walk in cooler- see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Flip top: cooked chicken 45-39°F. In units less than 4 hours. Stored above rim line. Food not prepared today. 2) Prep table kitchen: Hash browns - 57°F Operator moved foods to bottom reach in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Prep table kitchen: Grill: raw shell Eggs : 104°F, foods under no temperature control. On tables less than 4 hours. Operator moved eggs to flip top cooler to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Flip top bottom: Cooked potato 64°F cooling overnight . See stop sale
Repeat violationAdministrative complaint
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. Eggs, butter and corn beef - no time mark observed on container. Operator time marked 8-12pm
Fixed on the spot
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Butter chips 64°F. - see stop sale
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Operator touched Ready to eat cooked potatoes cooling in walk in cooler- see stop sale
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked raw shell eggs for an order and proceeded to grab a clean plate. Chef washed hands properly.
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 (0ppm). Operator primed.
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Flip top bottom: Cooked potato 64°F cooling overnight. Observed cooling in a deep container and covered.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Audrey at dish washing station. Completed during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
1) employee washed hand at 3 compartment sink by dish machine. Review proper hand washing. Employee rewashed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener at prep table in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in kitchen blocked by 2 food trays. Operator removed.
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Chef wearing bracelet while preparing food. Chef removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizing bucket at front counter stored next to jams, jellies.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
2 ceiling tiles missing , 1 damaged in kitchen.
Code 42, Premises and cleaning equipment: 1 Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.