PRIME CATCH
700 E WOOLBRIGHT RD, Boynton Beach FL 33435 · 561-737-8822
Last inspected May 5, 2026 · 9 visits since July 2023
SEP 24
FEB 25
OCT 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Accumulation of black/green mold-like substance in the interior of the ice machine at the outside of the restaurant.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 12 high priority.
12 High priority1 Intermediate1 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) at 4:10; cooling since 5:00pm on 2/8 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: cooked fingerlings (75F - Cooling) at 4:10; cooling since 12:30 Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. Educated operator on proper cooling methods. 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 70 degrees Fahrenheit within 2 hours. walk in cooler: cooked fingerlings (75F - Cooling) at 4:10; cooling since 12:30 Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. Educated operator on proper cooling methods. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) at 4:10; cooling since 5:00pm on 2/8 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) Operator drained sanitizer and placed new quaternary sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and shrimp over cooked broccoli and sweet potatoes at sauté cooler drawers. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab stuffing made 1/30 at walk in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: Cole slaw (48F - Cold Holding) coconut curry (55 - cold holding); seafood stock (69F - cold holding); salad/dessert cooler: fish dip (45F - Cold Holding); cooked beets (46F - Cold Holding); honey ricotta (48F - Cold Holding); key lime pie (51F - Cold Holding); ceviche (50F - Cold Holding); grill cooler: chicken cutlets (48F - Cold Holding); beef tenderloin (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature between 1.5-2.5 hours. Operator moved all products to walk in cooler.
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. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale. Beurre blanc, per operator out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook line steam table: mashed potatoes (132F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator voluntarily discarded product.
Whole meat roast hot held at less than 130 degrees Fahrenheit. alto sham: prime rib (117F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator put prime rib back in oven to reheat to 130+F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Accumulation of black mold-like substance in the interior of the shaved ice machine.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. At the hand sink next to the reach in cooler in the prep area.
In-use knife/knives stored in cracks between pieces of equipment. On the cook line, a knife was stored between the flip top cooler and the steam table. The knife was removed, washed and sanitized
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils were stored in 77F water. The utensils were removed from the water to the dish washer.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 40F-59F stacked to high on cook line. Butter was placed on cook line approximately 1 hour ago. Cook removed top part of the butter and placed in cooler underneath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce hollandaise hot holding 90F, cooked 1 hour ago in warmer in prep station. Chef added sauce to the list of foods for time as a public health control and time marked sauce.
Time/temperature control for safety liquid butter on cook line, 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 was 1 hour ago. Chef time marked.
Clam and oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times dishwasher filling a pitcher in sink. Dishwasher went to fill pitcher in prep sink.
No paper towels or mechanical hand drying device provided at handwash sink at outside bar. Bartender provided.
Cutting board has cut marks and is no longer cleanable,on cook line.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee portioned raw shrimp and then walked into walk in cooler to store the shrimp, without washing her hands first. Employee went to wash her hands.
Clam and oyster tags not marked with last date served.
Employee washed hands in a sink other than an approved handwash sink. Employee portioned raw shrimp, stored shrimp in walk in cooler, then washed her hands without soap in pre wash sink next to dish machine.
Handwash sink not accessible for employee use at all times tray with cooked food on rolls stored in front of sink in prep area. Cook removed tray.
Handwash sink used for purposes other than handwashing, prep cook filling containers with water in dish area.
Employee water bottle on a food preparation table on cook line. Employee removed bottle.
In-use wet wiping cloth/towel used under cutting board on cook line. Cook removed.
Raw cilantro not washed prior to preparation on cutting board in prep area. Prep cook washed cilantro.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Prep Reach in cooler - raw shrimp over cooked rice - operator moved raw shrimp to adjacent cooler. Fry station drawers - raw calamari over polenta - operator inverted.
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. prep reach in cooler - cooked rice (46F-51F - Cold Holding) held overnight bottom shelf not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep reach in cooler - cooked rice (46F-51F - Cold Holding) held overnight bottom shelf not portioned or prepared today. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fruit - removed watch.
No handwashing sign provided at a hand sink used by food employees. At server station in main kitchen and outside bar - operator provided.
Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from next to mixer.
Jul 24, 2023Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce (50°F-52°F - Cooling) in walk in cooler cooling since yesterday, in a deep, covered container. 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. Marinara sauce (50°F-52°F - Cooling) in walk in cooler cooling since yesterday, in a deep, covered container.
Clam and oyster tags not marked with last date served. Reviewed proper procedures with sous chef.
Clam and oysters tag removed from original container prior to container being emptied containers of clams on cook line and oysters in prep area. Reviewed proper procedures with sous chef.
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.