GB BELCASTRO
470 N FEDERAL HWY CU3, Boynton Beach FL 33435
Last inspected May 27, 2026 · 6 visits since March 2024
MAR 24
OCT 24
MAR 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless cooler: mortadella (53F - Cold Holding); pasteurized liquid eggs (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move products to another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. Advised operator to use time control. Time control procedure emailed to operator. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked onions in reduced oxygen packaging conducted onsite at tall stainless reach in cooler. Per operator, product was cooked on 5/26/26, cooled down in cooler then placed in reduced oxygen packaging after reaching 41F. Operator removed product from reduced oxygen packaging. For information regarding HACCP plans please contact dhr.specialprocess@myfloridalicense.com
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. No test kit for quaternary sanitizer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw meat vacuum packaged on premises.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Yellowtail snapper in ceviche. Operator received proof of pellet fed aqua-cultured fish, from purveyor.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory on the menu to cover items identified as raw. Duma Tuna,Hamachi Belly Crudo and snapper in ceviche. Home made Caesar salad dressing containing raw unpasteurized egg yolks. Operator printed consumer advisory on menu during the inspection.
Spray bottle containing sanitizer not labeled next to oven. Operator labeled.
Bathroom located inside establishment not enclosed with self-closing doors.
No handwashing sign provided at a hand sink used by food employees in Restroom. Operator provided.
Mar 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator copy.
Covered waste receptacle not provided in women's bathroom.
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.