TWO GEORGES
728 CASA LOMA BLVD, Boynton Beach FL 33435 · 561.736.2717
Last inspected Apr 28, 2026 · 15 visits since November 2023
FEB 25
OCT 25
FEB 26
APR 26
APR 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20+ small flying insects behind island oasis machine at outside back bar. Bar tender removed flies and put a floor fan behind the bar. Bar tender also cleaned syrup residue and sanitized behind oasis machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024009115 | Jan 26, 2024 | Apr 2, 2024 | $200 |
| 2--2016044355 | Sep 17, 2016 | Oct 20, 2016 | $200 |
Inspection history
15 visits, newest first
Apr 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and calamari over sour cream at cook line flip top cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front kitchen flip top: cooked ribs (48F - Cold Holding); turkey (48F - Cold Holding); corned beef (48F - Cold Holding); key lime pie (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved 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. Missing Time stamp for cut kale. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed double panned at cook line steam well. Per operator, out of temperature for approximately 1 hour. Operator placed product on flat top to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (90F - Cooling) at 2:05; cooling since 1:50 - 85F at 2:39 Observed at cook line at ambient temperature. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in cooler.
Apr 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on shelf that has an accumulation of dust at triple sink area and back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance and rust.
Apr 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Rare non fully cooked tuna over fully cooked chicken wings, raw shrimp over herbs at flip top cooler by fryer station, raw fish over fully cooked potato skins at low boy reach in freezer. Both products not in commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top: conch fritters (47F - Cold Holding); produce walk in: Cole slaw (46F - Cold Holding); cooked corn (46F - Cold Holding); boiled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to primary 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 for cut green leaf lettuce. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (112F - Hot Holding) At steam table on cook line. Per operator, out of temperature for approximately 20 minutes. Operator returned to flat top to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (56F - Cooling) at 10:49; cooling since 10:19 - 53F at 11:28 - Observed at flip top cooler in deep pan on cook line. At current rate of cooling product will not reach 41F within 4hours. Operator returned product to walk in cooler.; front kitchen flip top: chicken wings (87F - Cooling) at 11:04; cooling since 10:30 - 86F at 11:29. Observed in deep pan. At current rate of cooling product will not reach 70F within 2 hours. Operator returned product to walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder, black beans made 4/6 no date mark at walk in cooler. Operator dated products.
Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on shelf that has an accumulation of dust at triple sink area and back prep area.
Clean utensils stored between equipment and wall. Knives stored in crack between coolers on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance and rust.
Feb 27, 2026□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have a heavy accumulation of food debris
Feb 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority0 Intermediate2 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) Operator is sanitizing via triple sink with quaternary sanitizer 400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over scampi butter at cook line flip top cooler Rare non fully cooked tuna over vodka sauce at cook line flip top cooler Raw chicken tenders not in commercial packaging over French fries at reach in freezer on cook line Raw tuna over pico de gallo at cook line flip top cooler. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vodka sauce made 2/19 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top: raw shrimp (65F - Cold Holding); raw calamari (65F - Cold Holding); cheese (67F - Cold Holding) on counter at cook line: cut lettuce (78F - Cold Holding); small flip top by kitchen door: Cole slaw (47F - Cold Holding); pasta salad (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 1-2 hours. Operator returned all products to walk in cooler and iced down reach in coolers to place new product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Hot box: cheese sauce (109F - Hot Holding); In pans on flat top: peppers (108F - Hot Holding); onions (107F - Hot Holding) Per operator, all products out of temperature for approximately 1-2 hours. Operator returned all products to stove to reheat to 165+F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out 1/2 chlorine sanitizer and added fresh water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have a heavy accumulation of food debris
Time/temperature control for safety food thawed in an improper manner. Fish thawing at ambient temperature
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In the back room by the rear door, the fitting with a hose attached is missing a vacuum breaker.
Bowl or other container with no handle used to dispense food. In the walk in cooler bucket of coleslaw, a small bowl with no handle was stored inside and used to dispense the food. The bowl was removed
Feb 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20+ small flying insects behind island oasis machine at outside back bar. Bar tender removed flies and put a floor fan behind the bar. Bar tender also cleaned syrup residue and sanitized behind oasis machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and grouper in walk in cooler removed from freezer 3 hours ago, packaging not removed. Cook removed rop package during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at back bar soiled with debris and dirt. Wall behind oasis mix machine at back bar.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 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 0ppm Pick up stick not all the way submerged into sanitizer bucket. Operator submerged stick and primed machine 100ppm.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24 Renewed during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onions hot holding (109F); veggies (111F - Hot Holding) cooked 1 hour ago, held in a triple pan on grill. Operator reheated to 170F for further hot holding.
Handwash sink used for purposes other than handwashing at cook line. Cook filling up water bucket Cook went to prep sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna tower on menu not disclosed as raw tuna. Operator marked menu during the inspection.
Spray bottle containing sanitizer not labeled next to cook line. Operator labeled.
Bowl or other container with no handle used to dispense Parmesan cheese in prep area. Cook removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and grouper in walk in cooler 35F, removed from freezer this morning. Operator removed packaging during inspection.
Opened employee iced tea bottle in a cold holding unit with food to be served to customers. Employee removed bottle.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. After 3 attempts Dishwasher (Chlorine 0ppm), operator contacted technician.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then put on gloves without washing hands-employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo station - Mac salad (48F - Cold Holding); cole slaw (48F - Cold Holding) not portioned or prepared today held in make table under 4 hours - operator moved to walk in cooler.
Manager or person in charge lacking proof of food manager certification. Michael Smith, manager.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed employee cell phone from hot line prep table.
Food not stored at least 6 inches off of the floor. Walk in cooler - operator moved tub of pickles off the floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Monkey dish inside Mac salad - operator removed.
Jan 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Presence of insects or other pests. Approximately over a thousand termite droppings surrounding rim of outdoor main bar Approximately over a thousand termite droppings on green cabinet at hostess stand outside Removed. Area cleaned.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over potato skins walk in freezer. Not commercially packaged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (120F - Hot Holding) on cook line. Cooked less than four hours ago for hot holding. Reheated To 165F.
Spray bottle containing toxic substance not labeled. Next to hand sink end of cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at hand wash sink next to dish mschine Vent over prep area across from triple sink
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wood food-contact surface not properly sealed. Rim of main bar outside
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Rusty lid to ice cream freezer chest
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest
Raw fruits/vegetables not washed prior to preparation. In use Avocados in flip top cooler on cook line contain stickers
Standing water in bottom of reach-in-cooler. End of cook line
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.