OWL
4953 LE CHALET BLVD #5, Boynton Beach FL 33436 · 561.806.6398
Last inspected Feb 10, 2026 · 10 visits since August 2023
AUG 24
JAN 25
JUN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025050490 | Jun 16, 2025 | Jul 17, 2025 | $200 |
| 2--2015016933 | Mar 2, 2015 | May 21, 2015 | $520 |
Inspection history
10 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee dropped knife on floor and then picked it up changed gloves but no no handwash and then proceeded to touch clean plate. Discussed with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over biscuits in low top cooler at cook line. Operator stored raw shell eggs properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in glass door cooler in main dining room; butter chips (62F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler. Observed in Flip top cooler #1; cheese (43-47F). Per operator food not prepared or portioned today. Food held in unit less then four hours. Observed cheese stored past the fill line. Operator removed cheese on top and placed below in walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed corn beef hash 51F at 9:40 to 51F at 10:15 (cooling since 9:00). At this current rate of cooling food willl not reach 41F or below within 4 hours. Operator placed in walk in cooler.
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed utensils stored in handwashing sink in main dining room. Operator removed.
Employee with no hair restraint while engaging in food preparation. Observed employee not wearing hair restraint while working in kitchen. Discussed with operator. Employee put on hair restraint.
Reach-in cooler shelves with rust that has pitted the surface. Observed inside walk in cooler with rust that has pittted the shelves.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. At walk in cooler, tuna (45F - Cold Holding); coleslaw (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); coleslaw (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for foods-butter, quiche held out of temperature. Provided TPHC form to operator.
Jan 31, 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 ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves are soiled with rusted surface.
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 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. Observed at dish machine. Dishwasher (Chlorine 0ppm)
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands #1 Observed employee cracked eggs then proceeded to grab bread for customer order. Advised employee to wash hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of 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. Observed in reach in cooler in kitchen American cheese (55F - Cold Holding); sliced tomatoes (52F - Cold Holding); tuna salad (43F - Cold Holding); mozzarella cheese (53F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit more than four hours. Observed cooler in disrepair. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in kitchen American cheese (55F - Cold Holding); sliced tomatoes (52F - Cold Holding); tuna salad (43F - Cold Holding); mozzarella cheese (53F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit more than four hours. Observed cooler in disrepair. See stop sale. #2 Observed in Reach in cooler in dining room; butter (53F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food to walk in cooler to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Identified poach eggs.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves are soiled with rusted surface.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dining room: butters on table (73F - Cold Holding) being held at room temperature for approximately 1.5 hours. Discussed TPHC with operator. Discussed potential of re-serving of tcs foods. Operator removed from all tables and discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Standing water in bottom of reach-in-cooler. Observed at cook line flip top
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator and operator posted. Reviewed with operator
Cove molding at floor/wall juncture broken/missing.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
Handwash sink used for purposes other than handwashing. Cook washed cooking knife in hand wash sink located next to 3 Compartment sink
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Dishwasher dried utensils with a towel
Wet wiping cloth not stored in sanitizing solution between uses.
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.