Neighborhood
Boynton Beach33435
Restaurants125
Spotless inspections20%
Ordered shut5
Fines$36k
A 46B 10C 9D 11F 25Not rated 24
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked turkey in reduced oxygen packaging at walk in cooler. Per operator, cook chill method not utilized. Operator voluntarily elected to discard product
High priorityOCEAN CLUB SNACK BAR →Aug 27, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked beets made 8/1, pickled onions hot brine made 8/19 at walk in cooler.
High priorityOCEAN CLUB SNACK BAR →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich cooler: tuna salad (49F - Cold Holding); egg salad (50F - Cold Holding); chicken salad (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
High priorityOCEAN CLUB SNACK BAR →Aug 27, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White Rice (53F - cooling) at 9:20; cooling since 8/26 at 3pm, pork (45F - cooling) at 9:20; cooling since 8/26 at 3pm, legume ( vegetable and Beef stew) (45F - cooling) at 9:20; cooling since 8/26 at 3pm, bouyon (beef stew) (50F - cooling) at 9:20; cooling since 8/26 at 3pm, rice and peas (47F - cooling) at 9:20; cooling since 8/26 at 3pm Observed in 3 door stand up cooler. At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
High priorityLE BON GOUT RESTAURANT →Aug 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White Rice (53F - cooling) at 9:20; cooling since 8/26 at 3pm, pork (45F - cooling) at 9:20; cooling since 8/26 at 3pm, legume ( vegetable and Beef stew) (45F - cooling) at 9:20; cooling since 8/26 at 3pm, bouyon (beef stew) (50F - cooling) at 9:20; cooling since 8/26 at 3pm, rice and peas (47F - cooling) at 9:20; cooling since 8/26 at 3pm Observed in 3 door stand up cooler. At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
High priorityLE BON GOUT RESTAURANT →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (85F - Cold Holding) Observed at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to return to cooler.
High priorityLE BON GOUT RESTAURANT →Aug 27, 2026
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) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400.
High prioritySWEETWATER BAR & GRILL →Aug 27, 2026
Non-food grade paper/paper towel used as liner for food container. Paper towels stored and in direct contact with fresh herbs at flip top cooler. Operator removed paper towels.
High prioritySWEETWATER BAR & GRILL →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over liquors at bar cooler. Operator stored products properly.
High prioritySWEETWATER BAR & GRILL →Aug 27, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Xo sauce (cooked sausage) made 7/23 at stainless reach in cooler.
High prioritySWEETWATER BAR & GRILL →Aug 27, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked ribs not in commercial packaging at walk in freezer. Operator stored products properly.
High priorityOCEAN CLUB FLA RESTAURANT →Aug 27, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Hot brine pickled vegetables made 6/24 at walk in cooler.
High priorityOCEAN CLUB FLA RESTAURANT →Aug 27, 2026