GREEN OWL
1899 WOOLBRIGHT RD, Boynton Beach FL 33426
Last inspected Jun 12, 2026 · 11 visits since November 2023
FEB 25
MAR 25
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed by dishwasher hand sink no hot water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025028756 | Feb 17, 2025 | May 6, 2025 | $320 |
Inspection history
11 visits, newest first
Jun 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
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 set up triple sink to manually sanitize dishes until machine is repaired and able to sanitize properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes while washing and rinsing then handled clean dishes while replenishing/placing for use without washing hands. Advised Operator of proper hand washing requirements.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled French toast soaked in raw shell egg batter then handled clean plates and clean utensils while plating ready to eat items for service to customers without washing hands. Advised Operator of proper hand washing requirements.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw comminuted beef stored over ready to eat hollandaise sauce. At double door upright stainless reach in cooler; raw bacon and raw beef stored over cooked sausage. Operator moved raw below ready to eat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top; shredded cooked potatoes (52F - Cold Holding). Operator stated not prepared or portioned today, held in pan over make top for 2 hours. Advised Operator to return to 41For discard within a total of four hours from being removed from temperature control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; Flip top; cut tomatoes (52F - Ambient Cooling 11:30/52F 12:00). Operator stated tomatoes cut approximately 2 hours prior, cooling overfilled in 1/6 pan on make top, at this rate will not reach 41F within 4 hours, removed overfilled portion to reach in cooler to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at hand wash sink between dish machine and dining room. Advised Operator to provide paper towels.
Approximately 4 dead roaches on premises in light shield(s) over dining room tables/chairs. Advised Operator to remove/clean/sanitize.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Cook cracked raw shell eggs and then changed gloves without washing hands, to proceed plating a waffle. Cook washed his hands and put gloves on.
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 0ppm. Sanitizer container empty. Operator replaced container 75ppm.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over steak on cook line. Operator reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 49F, loaded in cold holding unit at cook line approximately 2 hours ago. Sausage links are stored in a shallow container not reaching into cold air. Operator placed sausage in a deep container not reaching.
No paper towels or mechanical hand drying device provided at handwash sink next to dish washer. Operator provided.
Carbon dioxide/helium tanks not adequately secured next to triple sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above prep table at cook line.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets on reach in cooler at cook line torn.
Mar 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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. Operator labeled eggs at 8-12
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Call back due 4/29/25
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with red substance. Operator labeled degreaser.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed by dishwasher hand sink no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at soda machine ice dispenser.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both restrooms.
Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint.
Food stored on floor. Observed bag of onions, plastic containers of oil on kitchen floor. Operator placed on shelf..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on walk by toaster.
Single-service articles improperly stored. Observed to go cups on floor in hall wall by bathroom.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Waitress removed and plated toast without wearing gloves. Reviewed wearing gloves with waitress.
Raw bacon ready-to-eat strawberries in 3 door refrigerator across dish machine. Cook removed bacon.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ next to dish machine. Cook set up fresh solution at 75ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova platter on menu not identified and no consumer advisory on menu.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle freely spinning. Cook tightened handle hot water provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cook cleaned ice machine during inspection.
Employee personal cell phone stored on cutting board at cook line. Cook removed.
Equipment in poor repair. Gaskets on reach in cooler at cook line torn.
In-use tongs stored on equipment door handle between uses at cook line. Cook removed.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cook cracked raw shell eggs and then stirred gravy and placed pot on the stove for reheating, without washing hands. Cook went to wash his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cinnamon rolls in 2 door reach in cooler across dish machine. Cook removed beef.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+, in dish area. Dish washer set up fresh solution at 75ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Both kitchen hand sinks blocked with pitchers inside - operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep surface.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked 2 raw eggs and then touched clean utensils and hash brown potatoes without changing gloves. Operator discarded potatoes and instructed employee to remove gloves, wash hands.
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. make table - egg salad (52F - Cold Holding); Swiss cheese (51F - Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - egg salad (52F - Cold Holding); Swiss cheese (51F - Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours - see stop sale. Hot line prep table - raw shell eggg (70F) held out at room temperature under 2 hours - operator moved to reach in cooler. Reviewed and emailed copy of time procedures to operator.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed poster with operator.
Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by garbage can. Pitcher and mop bucket - operator removed.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine just inside kitchen door across from toast station - operator cleaned and sanitized during inspection.
Garbage on the ground and/or pad around dumpster- Operator notified landlord about shared dumpster area.
No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing from hot line and dish area hand sinks - operator provided signs
Standing water in bottom of reach-in-cooler. Hot line make table.
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.