SWEETWATER BAR & GRILL
1507 S FEDERAL HWY, Boynton Beach FL 33435 · 561.374.1661
Last inspected Jan 30, 2026 · 7 visits since July 2023
FEB 24
AUG 24
JAN 25
JUL 25
JAN 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024013888 | Feb 16, 2024 | Jul 24, 2024 | $200 |
| 2--2017010200 | Feb 22, 2017 | Aug 21, 2017 | $600 |
Inspection history
7 visits, newest first
Jan 30, 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/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked chicken at flip top cooler on cook line. Operator stored products properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna temaki on menu not identified as raw. Operator corrected menu during course of inspection.
Clams/mussels/oysters removed from original container for long-term storage. Mussel tag not with pan of mussels on cook line. Operator provided tag. Educated operator on proper shellfish tag procedures.
Reach-in cooler shelves with rust that has pitted the surface. At tall stainless cooler in prep area.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.
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. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm at cook line. Chef set up fresh solution at 75ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tartare on menu not identified as raw.
Aug 29, 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 ▾
Non-food grade paper cocktail napkins used as liner for food container, on guacamole at cook line. Chef removed napkin.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided.
Exterior door has a gap between doors.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 door reach in - pulled pork (55F - Cooling) cooked chicken quarters (47F - Cooling) both held in a deep pan overnight and more than 6 hours - see stop sale.
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. 3 door reach in - pulled pork (55F - Cooling) cooked chicken quarters (47F - Cooling) both held in a deep pan overnight and more than 6 hours - see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on hot line blade soiled.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole baked garlic 72°F, baked yesterday left out on prep table at cook line.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole baked garlic 72°F, baked yesterday left out on prep table at cook line.
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. Operator will set up triple sink to sanitize.
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.