TWO GEORGES
728 CASA LOMA BLVD · BOYNTON BEACH · Palm Beach County · FL 33435-4102
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – 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. **Corrective Action Taken** **Warning**
08A-05-6High Priority – 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. **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. Vodka sauce made 2/19 at walk in cooler. **Warning**
03A-02-5High Priority – 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. **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 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 **Corrective Action Taken** **Warning**
41-27-4High Priority – 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. **Corrective Action Taken** **Warning**
Basic 2
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have a heavy accumulation of food debris **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Fish thawing at ambient temperature **Warning**
Inspector observations synchronized from DBPR on August 13, 2026 10:58 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.