Green Owl Restaurant
Last inspected: Mar 5, 2026
41
Score
Across the available record, Green Owl Restaurant has 10 inspections on file, the first dated 2022. The most recent visit was on Mar 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Delray Beach restaurant, which scores around 71. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
5
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Oct 17, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
47
Jul 22, 2025
Routine - Food
No violations found.
100
Jun 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-06-19: **Admin Complaint**
53A-05-6
90
Apr 17, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ham, portioned sliced cheese all prepared 24-36 hours prior, no date marks. **Repeat Violation**
02C-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 8-01-2024.
53B-05-5
64
Nov 6, 2024
Routine - Food
8 critical violations. 3 major violations. 1 minor violation.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. .... Home fried potatoes was prepped , oatmeal , potato hash at cook line. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... slice cheeses 45-49F, coleslaw 47F, tuna salad 47F, ham 47F , turkey 48F in flip top reach in cooler ,.... Cooked chicken, ground beef, ham, turkey, soup, milk all at between 45F-49F at glass door cooler , per employee food being opened that's made temperature high .
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. .... Home fried potatoes was prepped , oatmeal , potato hash at cook line. See stop sale issue . Operator discarded. **Corrective Action Taken** **Repeat Violation**
03F-04-5
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.... Oatmeal, grits, mushrooms, butter, hash browns, egg wash, cut tomatoes, mushroom . Some food being held less than 4 hours , some are more . See stop sale issue .
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg was above cheeses, sauce , raw hamburger above french fries, raw ground beef above pickle cucumber at reach in coolers . Employee properly stored . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less....5 tray eggs in kitchen room temperature being held less than 4 hours. Operator removed eggs in cooler . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee removed raw fish container, raw ground beef container with gloves and then prepped food ready to eat food to serve customers . Discussed with operator.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...mahi mahi thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing.
01B-13-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked chicken was cooked last Wednesday, clam chowder, soup was cooked 2 days ago in reach in cooler . Advise operator to date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine
16-37-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...mahi mahi thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing.stop sale issue . **Repeat Violation** **Admin Complaint**
06-09-1
21
Feb 27, 2024
Routine - Food
13 critical violations. 1 major violation. 2 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot holding cooked to serve oatmeal 77F by the slicer at kitchen. Food was cooked 7:30 am , at 11: 55 still food in serve . Stop sale issue. Operator discarded food. **Corrective Action Taken**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee pushed down garbage in the garbage can and then changed gloves to prepared sandwich without washing hands. Employee washed hands after discussion . **Corrected On-Site**
12A-07-5
High Priority - 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...dishwasher handles dirty dishes and then handle clean dishes without washing hands. Discussed with operational...Operator educated employee
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....Cook broken shell eggs with bare hands and than grabbed cleaned plate to serve food without washing hands . **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure......employee grabbed toasted bread with bare hands . Employee discarded bread after discussion. Stop sale issue . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...freezing raw hamburger above French fries in reach in freezer . Employee properly stored **Corrected On-Site**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server take out dirty dishes from customers table and then served food without washed hands. Discussed with operator . Operator educated employee **Corrected On-Site**
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...one box of eggs in room temperature at kitchen being held less than four hours, employee removed. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure......employee grabbed toasted bread with bare hands .
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot holding cooked to serve oatmeal 77F by the slicer at kitchen. Food was cooked 7:30 am , at 11: 55 still food in serve . .. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 11:53 beef hash browns 77F at kitchen , food opened 7 am .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......butter 72F, cut tomatoes 71F, eggwash 70F, grilled onion 71F on the prep counter at kitchen and slice cheese 53F by the toaster in flip top reach in cooler ,food not prep or portion today , food being held less than 4 hours. Reviewed time control for TCS food procedure. Operator time marked. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 11:53 beef hash browns 77F at kitchen , food opened 7 am . Stop sale issue. Operator discarded food. **Corrective Action Taken**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...slice ham 54F , slice turkey 56F in flip top reach in cooler to serve customers, food was slice today, take another temperature after 50 minutes it was same temperature ham 54F, slice turkey 55 F , food being held less than four hours, operator time marked **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Mahi-mahi thawing in reduce oxygen packaging at reach it cooler. Label states to remove before thawing. Employee removed package. **Corrected On-Site**
06-09-1
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop directly stored on the counter, soda line . Operator properly stored . **Corrected On-Site**
24-07-4
12
Sep 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Apr 18, 2023
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plating toast with bare hands. Reviewed wearing gloves. Cook put gloves on. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Operator reversed. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 41°F-50°F, stacked to high in prep area, for less than 1 hour. Operator removed half of the turkey and placed in refrigerator. **Corrective Action Taken**
03A-02-5
55
Nov 30, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 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. Observe chlorine sanitizer at 0 ppm. Operator called for service.
22-41-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe chlorine sanitizer at 200+ppm Operator correct to 75ppm. **Corrected On-Site**
41-18-4
Intermediate - No soap provided at handwash sink. Observe at kitchen hand wash sink. Operator placed soap at sink. **Corrected On-Site**
31B-03-4
67
Frequently Asked Questions
When was Green Owl Restaurant last inspected?
The most recent health inspection at Green Owl Restaurant on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Green Owl Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Green Owl Restaurant.
How does Green Owl Restaurant compare to other restaurants in Delray Beach?
Green Owl Restaurant most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has Green Owl Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Green Owl Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Green Owl Restaurant 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 Green Owl Restaurant inspected?
Based on the inspection history on file, Green Owl Restaurant is inspected around three times per year on average.
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