EXECUTIVE ONE CATERING
4747 N CONGRESS AVE, Boynton Beach FL 33426 · 561-345-2433
Last inspected Jul 16, 2026 · 8 visits since August 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023. Paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024050677 | Jul 31, 2024 | Oct 28, 2024 | $200 |
| 2--2021038957 | Aug 18, 2021 | Sep 17, 2021 | $400 |
| 2--2016015717 | Feb 11, 2016 | May 4, 2016 | $440 |
| 2--2015048366 | Oct 9, 2015 | Nov 20, 2015 | $400 |
| 2--2015035277 | Jun 16, 2015 | Sep 16, 2015 | $360 |
Inspection history
8 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fully cooked meatballs not in commercial packaging at reach in freezer. Operator stored products properly.
Handwash sink used for purposes other than handwashing. Pot stored in basin of hand wash sink at hot line area.
Equipment and utensils not properly air-dried - wet nesting. Food storage pans at clean dish rack.
Food storage container/container lid cracked or broken. Lid on container of panko bread crumbs cracked and broken.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over sour cream at Everest reach in cooler. Operator stored bacon properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. metro hot box: cooked potatoes (124F - Hot Holding); roasted vegetables (121F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back in oven to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection outside of rear entrance to kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Canned corn opened 1/26 not date marked at glass single door reach in cooler, cooked turkey and ham opened 1/26 at walk in cooler, marinara made 1/26 at walk in cooler, milk opened 1/24 at Pepsi cooler. All products not date marked. Advised operator to date mark all products.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to label degreaser.
Bowl or other container with no handle used to dispense food. Portion cup as scoop stored in flour bin.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. All dishes will be sanitized in dish machine until repaired.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Brown stock date marked 7.17.25 in walk in cooler.
Steel container with no handle used to dispense flour in dry storage area. Operator removed.
Working containers of flour and sugar removed from original container not identified by common name in prep area. Operator labeled.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White sauce 47F-50F, brown sauce 50F, cooked yesterday in a deep covered container in walk in cooler. See stop sale Reviewed proper cooling with chef.
Employee used the bathroom and then handled clean equipment and to go containers without washing hands upon returning to employee area. Employee washed his hands.
Raw shell eggs stored over/not properly separated from ready-to-eat butter. Operator removed butter.
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 sauce 47F-50F, brown sauce 50F, cooked yesterday in a deep covered container in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ceiling vents soiled with mold-like substance to the right of pizza oven.
Ice buildup in left reach-in freezer in prep area.
Nonfood-contact surface top of dish machine soiled with grease, food debris, dirt, or dust. Rim of chest freezer soiled in dry storage area.
Working containers of salt removed from original container not identified by common name in dry storage area. Operator labeled.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - stewed pork (47F - Cold Holding); butter (44F - Cold Holding); ricotta (44F - Cold Holding); cooked chicken (44F - Cold Holding); meatballs (45F - Cold Holding) all not portioned today and held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - stewed pork (47F - Cold Holding); butter (44F - Cold Holding); ricotta (44F - Cold Holding); cooked chicken (44F - Cold Holding); meatballs (45F - Cold Holding) all not portioned today and held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit rice and chicken (127F - Hot Holding) operator states held under 1 hour - moved to oven.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pastry kitchen make table - sliced ham (59F - Cooling) at 9:30am ambient cooling since 8:30am recheck 30mins 57F; sliced tomatoes (51F - Cooling) at 8:30am ambient cooling since 8:30am recheck 30mins 53F.
Handwash sink not accessible for employee use at all times. Hand sink blocked by door next to chest freezer at entrance to production kitchen.
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. Stuffing in freezer not date marked operator dated 07/15.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At pastry kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Single door freezer ice buildup in pastry kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023. Paid during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding); tomato sauce (45F-46 - Cold Holding) not portioned or prepared today held in Walk in cooler since 10/08 - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding); tomato sauce (45F-46 - Cold Holding) not portioned or prepared today held in Walk in cooler since 10/08 - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cold station - tuna salad (71F - Cooling)11:25am cooling since 9:25am recheck 35 mins 71F. Held in top unit of make table in a plastic container and overfilled - operator moved to shallow containers and moved to chest freezer for quick chill.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salads while wearing a watch and bracelets - both removed.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cook washed hands with no soap at hand sink on cook line. Reviewed proper hand washing with cook he then washed hands with soap.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made Brown sauce 52°F, Homemade tomato sauce 49°F-60°F in walk in cooler, cooked yesterday. Sauces are in deep covered containers. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made Brown sauce 52°F, Homemade tomato sauce 49°F-60°F in walk in cooler, cooked yesterday. Sauces are in deep covered containers.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came back from bathroom and put gloves on, then cut tomatoes without first washing hands. Reviewed proper hand washing with employee he then washed hands and put a fresh pair of gloves on.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized shell eggs stored over salmon in walk in cooler. Operator reversed.
Handwash sink used for purposes other than handwashing. Cook cleaning his towels in the sink on cook line. Reviewed with cook hand sink is only to be used for hand washing.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.