Organic Kitchen and Merc.
Last inspected: Apr 7, 2026
100
Score
The health department has logged nine inspections at Organic Kitchen and Merc., the earliest from 2022. The most recent visit was on Apr 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving the wrong way, with the rolling count rising from around zero violations to closer to three violations per visit.
Across the inspection history, “operator is doing a special process” is the issue that surfaces most often, recorded two times.
Restaurants in Boynton Beach average 79, so Organic Kitchen and Merc. is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Feb 2, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables at reach in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked carrots, cooked squash, cooked pork belly, cooked onion jam at reach in coolers in reduced oxygen packaging conducted onsite. Cooked parsnip puree, huancaina sauce (cooked peppers), rodeo sauce (cooked peppers) at reach in freezer in reduced oxygen packaging conducted onsite. Operator conducting cook chill cooling process for all cooked foods in reduced oxygen packaging. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP Plans **Warning**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer and cleaning chemicals stored over clean pots at dish area. Advised operator to move chemicals from being over clean cook ware. **Warning**
41-10-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked carrots, cooked squash, cooked pork belly, cooked onion jam at reach in coolers in reduced oxygen packaging conducted onsite. Cooked parsnip puree, huancaina sauce (cooked peppers), rodeo sauce (cooked peppers) at reach in freezer in reduced oxygen packaging conducted onsite. Operator conducting cook chill cooling process for all cooked foods in reduced oxygen packaging. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP Plans **Warning**
03G-50-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**
53B-01-5
52
Jul 18, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red grouper on menu " Local Fish Crudo" no proof of parasite destruction. Operator stated dish will be taken off the menu and grouper will be fully cooked before consumption.
01D-01-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Container empty. Operator will use dish machine only.
22-43-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary and chlorine test strips.
16-37-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Vacuum packaged cut melon inside vacuum package has no label with date and time of vacuum packaging. Operator put date and time on package. **Corrected On-Site**
03G-06-5
61
Apr 10, 2025
Routine - Food
No violations found.
100
Dec 17, 2024
Food-Licensing Inspection
No violations found.
100
Jun 24, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. 6 Mason jars of assorted juices no labeling and not made by operator on grab and go display case. **Admin Complaint** - From follow-up inspection 2024-06-24: Operator states juices made on site. Missing labeling requirements. **Time Extended**
01B-04-5
86
Nov 15, 2023
Routine - Food
8 major violations. 1 minor violation.
View 9 violations
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened three days ago **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. chlorine **Warning**
16-37-1
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers **Warning**
08B-39-4
43
Apr 6, 2023
Routine - Food
No violations found.
100
Jul 19, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee broke shell eggs with bare hands and than put gloves on without washing hands. Reviewed washing hands with employee. She than washed hands and put gloves on. **Corrected On-Site**
12A-07-5
Basic - Employee beverage container on a food preparation table at cook line. Employee removed. **Corrected On-Site**
12B-07-4
82
Frequently Asked Questions
When was Organic Kitchen and Merc. last inspected?
The most recent health inspection at Organic Kitchen and Merc. on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Organic Kitchen and Merc.?
Across the inspection record, “operator is doing a special process” has been cited two times, more than any other issue at Organic Kitchen and Merc..
How does Organic Kitchen and Merc. compare to other restaurants in Boynton Beach?
Organic Kitchen and Merc. most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Organic Kitchen and Merc.'s inspection record improved over time?
No. Recent inspections at Organic Kitchen and Merc. have averaged around three violations per visit, up from roughly zero earlier in the record.
What does a low risk rating mean?
A low risk rating at Organic Kitchen and Merc. means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Organic Kitchen and Merc. inspected?
Based on the inspection history on file, Organic Kitchen and Merc. is inspected around two times per year on average.
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