PRIME CATCH
700 E WOOLBRIGHT RD · BOYNTON BEACH · Palm Beach County · FL 33435
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 12
03D-02-5High Priority – 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. **Warning**
03D-01-5High Priority – 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. **Warning**
01B-36-5High Priority – 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. **Warning**
22-57-6High Priority – 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. **Warning**
22-43-4High Priority – 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. **Corrective Action Taken** **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
01B-24-5High Priority – 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. **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – 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. **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. **Corrective Action Taken** **Warning**
03B-01-6High Priority – 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. **Corrective Action Taken** **Warning**
03B-04-5High Priority – 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. **Corrective Action Taken** **Warning**
Intermediate 1
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Warning**
Basic 1
22-20-5Basic – Accumulation of black mold-like substance in the interior of the shaved ice machine. **Warning**
Inspector observations synchronized from DBPR on August 14, 2026 12:17 AM.
Violation category totals
3 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.