PRIME 92 FIFTY

Name: PRIME 92 FIFTY
Address: 9250 MAPLE VALLEY RD, BOYNTON BEACH, FL, 33473, US
Rating: 79.5

9250 MAPLE VALLEY RD, BOYNTON BEACH, FL 33473

License #6023071

🥩 Steakhouse ℹ️

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 27, 2026 · 10 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PRIME 92 FIFTY in BOYNTON BEACH currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 29 total violations — 12 critical, 9 major, 8 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 15, 2024

The latest inspection on March 27, 2026 shows 10 observation rows: 5 critical, 1 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PRIME 92 FIFTY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on clean dish racks bowls, plates not stored inverted or in a protected manner.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while preparing food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[02D-01-5] Working containers of food (sugar) removed from original container not identified by common name.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling garbage cans then prepared tempura batter. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in 2 drawers sauté cooler pooled eggs stored over bags of cooked couscous. Employee stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in 2 drawers below char grill raw chicken breast stored behind raw salmon. Employee stored correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table mashed potatoes (125F - Hot Holding) per employee held out of temperature less than 30 minutes. Employee tuned up steam table temperature. Observed a pan of sauté onions sauté onions (65F - Hot Holding) stored in front of flat to grill. Per employee held out of temperature less than 30 minutes. Employee placed in pan and reheated on the stove.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish (raw tuna and raw grouper), bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry without washing hands. Operator discussed with employee who then washed hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked, no proof of parasite destruction or aquaculture/feed letter. Advised Operator of requirements.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator remade to quaternary 200ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line; raw calamari stored over cooked corn. At walk-in cooler; raw tuna stored over cooked grouper. Operator moved raw below ready to eat.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna and raw grouper), bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; blanched potato fries (64F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for 1 hour. Advised Operator of proper cold holding or time as a public health control.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At expo line; milk no date mark. Operator stated milk opened two days prior, applied date mark.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Morris 6/6/19, expired 6/6/24.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by speed rack. Operator moved speed rack.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand wash sink used to store colanders. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit provided.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At dish area hand wash sink; soap dispenser unable to dispense. Operator placed secondary soap dispenser at hand wash sink.