THE OWL

Name: THE OWL
Address: 4953 LE CHALET BLVD #5, BOYNTON BEACH, FL, 33436, US
Rating: 92.4

4953 LE CHALET BLVD #5, BOYNTON BEACH, FL 33436

License #6021260

92.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE OWL in BOYNTON BEACH currently holds an InspectFL Health Score of 92.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 8 total violations — 3 critical, 3 major, 2 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.

Read latest inspection ↓ Open 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 18, 2025

The latest inspection on February 10, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

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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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over biscuits in low top cooler at cook line. Operator stored raw shell eggs properly.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed inside walk in cooler with rust that has pittted the shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored in handwashing sink in main dining room. Operator removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee not wearing hair restraint while working in kitchen. Discussed with operator. Employee put on hair restraint.
[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 dropped knife on floor and then picked it up changed gloves but no no handwash and then proceeded to touch clean plate . Discussed with operator. Employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in glass door cooler in main dining room ; butter chips (62F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler. Observed in Flip top cooler #1 ; cheese (43-47F). Per operator food not prepared or portioned today. Food held in unit less then four hours. Observed cheese stored past the fill line. Operator removed cheese on top and placed below in walk in cooler
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed corn beef hash 51F at 9:40 to 51F at 10:15 (cooling since 9:00). At this current rate of cooling food willl not reach 41F or below within 4 hours. Operator placed in walk in cooler.

Community reaction

What do locals think?

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

Community pulse