Green Owl
Last inspected: Jan 8, 2026
61
Score
Going back to 2022, Green Owl has 11 inspections in the public record. The latest inspection on file is from Jan 8, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Restaurants in Boynton Beach average 79, so Green Owl trails the local norm. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Cook cracked raw shell eggs and then changed gloves without washing hands, to proceed plating a waffle. Cook washed his hands and put gloves on. **Corrected On-Site**
12A-27-4
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. Sanitizer container empty. Operator replaced container 75ppm.
22-41-4
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
61
Aug 7, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over steak on cook line. Operator reversed. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 49F, loaded in cold holding unit at cook line approximately 2 hours ago. Sausage links are stored in a shallow container not reaching into cold air. Operator placed sausage in a deep container not reaching. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish washer. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above prep table at cook line.
38-07-4
Basic - Carbon dioxide/helium tanks not adequately secured next to triple sink.
51-11-4
61
Apr 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler at cook line torn. **Warning** - From follow-up inspection 2025-04-21: Gaskets torn. **Time Extended**
14-11-5
95
Mar 21, 2025
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - 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. Operator labeled eggs at 8-12 **Corrected On-Site**
03F-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Call back due 4/29/25 **Repeat Violation**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with red substance. Operator labeled degreaser. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed by dishwasher hand sink no hot water. **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at soda machine ice dispenser.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint.
13-03-4
Basic - Food stored on floor. Observed bag of onions , plastic containers of oil on kitchen floor. Operator placed on shelf.. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on walk by toaster.
23-03-4
Basic - Single-service articles improperly stored. Observed to go cups on floor in hall wall by bathroom.
25-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both restrooms.
32-04-4
47
Feb 17, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Sewage and Wastewater Properly Disposed
FL-27
Food Contact Surfaces Clean and Sanitized
FL-22
43
Aug 29, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+, in dish area. Dish washer set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cinnamon rolls in 2 door reach in cooler across dish machine. Cook removed beef. **Corrected On-Site**
08A-05-6
High Priority - Cook cracked raw shell eggs and then stirred gravy and placed pot on the stove for reheating, without washing hands. Cook went to wash his hands. **Corrected On-Site**
12A-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Feb 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Both kitchen hand sinks blocked with pitchers inside - operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep surface. **Corrected On-Site**
12B-07-4
86
Nov 28, 2023
Routine - Food
No violations found.
100
Nov 27, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 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. make table - egg salad (52F - Cold Holding); Swiss cheese (51F - Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - egg salad (52F - Cold Holding); Swiss cheese (51F - Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours - see stop sale. Hot line prep table - raw shell eggg (70F) held out at room temperature under 2 hours - operator moved to reach in cooler. Reviewed and emailed copy of time procedures to operator. **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked 2 raw eggs and then touched clean utensils and hash brown potatoes without changing gloves. Operator discarded potatoes and instructed employee to remove gloves, wash hands. **Corrected On-Site**
12A-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand sink.
27-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed poster with operator. **Corrected On-Site**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by garbage can. Pitcher and mop bucket - operator removed. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine just inside kitchen door across from toast station - operator cleaned and sanitized during inspection. **Corrected On-Site**
22-20-5
Basic - Garbage on the ground and/or pad around dumpster- Operator notified landlord about shared dumpster area. **Corrective Action Taken**
33-19-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing from hot line and dish area hand sinks - operator provided signs **Corrected On-Site**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Hot line make table.
29-49-6
39
Feb 9, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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 replaced container 75ppm. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 41°F-49°F, stacked to high on cook line. Manager stated for less than one hour, from reach in cooler. Operator divided container into smaller portions. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink next to dish machine. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Manager provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
45
Jul 26, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 48°F,on top of containers in flip top cooler on cook line, for less than one hour. Cook placed cheese underneath. **Corrective Action Taken**
03A-02-5
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.
22-41-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes between food warmer and counter at cook line. Cook removed. **Corrected On-Site**
10-17-4
70
Frequently Asked Questions
When was Green Owl last inspected?
The most recent health inspection at Green Owl on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Green Owl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Green Owl.
How does Green Owl compare to other restaurants in Boynton Beach?
Green Owl most recently scored 61 out of 100, which is lower than the Boynton Beach average of 79.
Has Green Owl's inspection record improved over time?
Yes. Recent inspections at Green Owl have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Green Owl means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Green Owl inspected?
Based on the inspection history on file, Green Owl is inspected around three times per year on average.
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