PRIME CATCH

Name: PRIME CATCH
Address: 700 E WOOLBRIGHT RD, BOYNTON BEACH, FL, 33435, US
Rating: 74

700 E WOOLBRIGHT RD, BOYNTON BEACH, FL 33435

License #6019205

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PRIME CATCH in BOYNTON BEACH currently holds an InspectFL Health Score of 74 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 May 5, 2026. Across those visits, inspectors documented 19 total violations — 13 critical, 2 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

February 17, 2026

The latest inspection on May 5, 2026 shows 1 observation row, all minor, which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine at the outside of the restaurant.

Disposition: Warning Issued
[08A-05-6] 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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
[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 100ppm) Operator drained sanitizer and placed new quaternary sanitizer.
[03B-04-5] 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.
[01B-02-5] 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.
[03F-02-5] 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.
[03A-02-5] 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.
[22-20-5] Accumulation of black mold-like substance in the interior of the shaved ice machine.
[01B-36-5] 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.
[22-57-6] 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.
[01B-24-5] 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.
[03D-02-5] 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.
[03D-01-5] 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.
[03B-01-6] 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.

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Community pulse