The Catch Seafood and Sushi
529-535 25 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6022184
What drove the grade
Non-exempt fish (Wahoo & Hamachi) offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (2 fixed by the Jul 30 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot)-20
- Safety score80
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 visitJul 30, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Non-exempt fish (Wahoo & Hamachi) offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked (145°F for 15 seconds) or discarded. Advised Operator fish to e fully cooked until able to provide proof of parasite destruction.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler; cut cabbage (45°F - Cold Holding); butter (44°F - Cold Holding). Operator stated not prepared or portioned today, overfilled in make top less than 4 hours, removed/discarded overfilled portions.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At walk-in cooler; raw comminuted beef stored over raw bacon and raw fish. Operator moved raw comminuted beef below raw bacon and raw fish.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face while scratching/rubbing/wiping then continued handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Bar/Drink menu offers "Chicha Sour" contains "egg white" as an ingredient. Egg white is separated from raw shell egg and served raw in drink to customers, not identified as being raw. Advised Operator to properly identify egg white on menu as being raw.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Bar/drink menu offers raw shell egg whites as an ingredient in Chicha Sour, no disclosure or identification reminder on menu. Advised Operator to add consumer advisory and identify item served raw on menu.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at cook line hand wash sink.
Operator provided paper towels.
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.