Executive One Catering
Last inspected: Jan 28, 2026
50
Score
Inspectors have visited Executive One Catering nine times, with records going back to 2022. The most recent visit was on Jan 28, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Boynton Beach restaurant, which scores around 79. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 19, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
Feb 5, 2025
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
39
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - stewed pork (47F - Cold Holding); butter (44F - Cold Holding); ricotta (44F - Cold Holding); cooked chicken (44F - Cold Holding); meatballs (45F - Cold Holding) all not portioned today and held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - stewed pork (47F - Cold Holding); butter (44F - Cold Holding); ricotta (44F - Cold Holding); cooked chicken (44F - Cold Holding); meatballs (45F - Cold Holding) all not portioned today and held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit rice and chicken (127F - Hot Holding) operator states held under 1 hour - moved to oven. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pastry kitchen make table - sliced ham (59F - Cooling) at 9:30am ambient cooling since 8:30am recheck 30mins 57F; sliced tomatoes (51F - Cooling) at 8:30am ambient cooling since 8:30am recheck 30mins 53F. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by door next to chest freezer at entrance to production kitchen. **Warning**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Stuffing in freezer not date marked operator dated 07/15. **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At pastry kitchen. **Warning**
27-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Single door freezer ice buildup in pastry kitchen. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler. **Warning**
05-09-4
39
Jan 10, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2023. Paid during inspection. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding); tomato sauce (45F-46 - Cold Holding) not portioned or prepared today held in Walk in cooler since 10/08 - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F - Cold Holding); tomato sauce (45F-46 - Cold Holding) not portioned or prepared today held in Walk in cooler since 10/08 - see stop sale.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) ; operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cold station - tuna salad (71F - Cooling)11:25am cooling since 9:25am recheck 35 mins 71F. Held in top unit of make table in a plastic container and overfilled - operator moved to shallow containers and moved to chest freezer for quick chill. **Corrective Action Taken**
03D-15-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salads while wearing a watch and bracelets - both removed. **Corrected On-Site**
13-07-4
47
Aug 30, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
43
Mar 1, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed sweet potatoes (117°F - Hot Holding) in steam table for less than one hour. Operator reheated to 173°F. **Corrected On-Site**
03B-01-6
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
82
Aug 3, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High 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. 0ppm. Container empty. Operator changed container 75ppm. **Corrected On-Site**
22-41-4
Basic - Opened employee iced tea container in a cold holding unit with food to be served to customers, in prep area. Employee removed. **Corrected On-Site**
12B-13-4
82
Frequently Asked Questions
When was Executive One Catering last inspected?
The most recent health inspection at Executive One Catering on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Executive One Catering?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Executive One Catering.
How does Executive One Catering compare to other restaurants in Boynton Beach?
Executive One Catering most recently scored 50 out of 100, which is lower than the Boynton Beach average of 79.
Has Executive One Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Executive One Catering have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Executive One Catering means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Executive One Catering inspected?
Based on the inspection history on file, Executive One Catering is inspected around three times per year on average.
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