Prime Catch
Last inspected: Feb 17, 2026
100
Score
Prime Catch has been inspected 11 times since 2022. The newest entry in the record is dated Feb 17, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
Restaurants in Boynton Beach average 79, so Prime Catch is doing better than most peers. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
No violations found.
100
Feb 10, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. **Warning** - From follow-up inspection 2026-02-10: Dish machine <160F **Time Extended**
22-57-6
86
Feb 9, 2026
Routine - Food
12 critical violations. 1 major violation. 1 minor violation.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) at 4:10; cooling since 5:00pm on 2/8 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: cooked fingerlings (75F - Cooling) at 4:10; cooling since 12:30 Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. Educated operator on proper cooling methods. See stop sale. **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: cooked fingerlings (75F - Cooling) at 4:10; cooling since 12:30 Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. Educated operator on proper cooling methods. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) at 4:10; cooling since 5:00pm on 2/8 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale. **Warning**
01B-36-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. **Warning**
22-57-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) Operator drained sanitizer and placed new quaternary sanitizer. **Corrective Action Taken** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and shrimp over cooked broccoli and sweet potatoes at sauté cooler drawers. Operator stored products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab stuffing made 1/30 at walk in cooler. See stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: Cole slaw (48F - Cold Holding) coconut curry (55 - cold holding); seafood stock (69F - cold holding); salad/dessert cooler: fish dip (45F - Cold Holding); cooked beets (46F - Cold Holding); honey ricotta (48F - Cold Holding); key lime pie (51F - Cold Holding); ceviche (50F - Cold Holding); grill cooler: chicken cutlets (48F - Cold Holding); beef tenderloin (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature between 1.5-2.5 hours. Operator moved all products to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. clarified butter observed at 3:45pm, expired at 3:00pm. See stop sale. Beurre blanc, per operator out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook line steam table: mashed potatoes (132F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator voluntarily discarded product. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. alto sham: prime rib (117F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator put prime rib back in oven to reheat to 130+F. **Corrective Action Taken** **Warning**
03B-04-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Warning**
16-62-1
Basic - Accumulation of black mold-like substance in the interior of the shaved ice machine. **Warning**
22-20-5
14
Oct 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At the hand sink next to the reach in cooler in the prep area.
27-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line, a knife was stored between the flip top cooler and the steam table. The knife was removed, washed and sanitized **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils were stored in 77F water. The utensils were removed from the water to the dish washer. **Corrected On-Site**
10-07-4
82
Feb 21, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
45
Sep 3, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee portioned raw shrimp and then walked into walk in cooler to store the shrimp, without washing her hands first. Employee went to wash her hands.
12A-29-4
Intermediate - Clam and oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing, prep cook filling containers with water in dish area.
31A-11-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee portioned raw shrimp, stored shrimp in walk in cooler, then washed her hands without soap in pre wash sink next to dish machine.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times tray with cooked food on rolls stored in front of sink in prep area. Cook removed tray. **Corrected On-Site**
31A-09-4
Basic - Employee water bottle on a food preparation table on cook line. Employee removed bottle. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Cook removed. **Corrected On-Site**
21-04-4
Basic - Raw cilantro not washed prior to preparation on cutting board in prep area. Prep cook washed cilantro. **Corrected On-Site**
08B-39-4
50
Jan 17, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep Reach in cooler - raw shrimp over cooked rice - operator moved raw shrimp to adjacent cooler. Fry station drawers - raw calamari over polenta - operator inverted. **Corrected On-Site**
08A-05-6
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. prep reach in cooler - cooked rice (46F-51F - Cold Holding) held overnight bottom shelf not portioned or prepared today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep reach in cooler - cooked rice (46F-51F - Cold Holding) held overnight bottom shelf not portioned or prepared today. See stop sale.
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from next to mixer. **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fruit - removed watch. **Corrected On-Site**
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At server station in main kitchen and outside bar - operator provided. **Corrected On-Site**
31B-04-4
52
Jul 24, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce (50°F-52°F - Cooling) in walk in cooler cooling since yesterday, in a deep, covered container. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce (50°F-52°F - Cooling) in walk in cooler cooling since yesterday, in a deep, covered container.
01B-36-5
Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper procedures with sous chef. **Corrective Action Taken**
01C-03-4
Intermediate - Clam and oysters tag removed from original container prior to container being emptied containers of clams on cook line and oysters in prep area. Reviewed proper procedures with sous chef. **Corrective Action Taken**
01C-10-4
61
Apr 12, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator switched to chlorine sanitizer 75ppm. **Corrected On-Site**
22-57-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm on cook line. Operator set up fresh solution 200ppm. **Corrected On-Site**
21-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82°F at cook line. Operator discarded water. **Corrected On-Site**
10-07-4
78
Jul 12, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. , on cook line. **Warning** - From follow-up inspection 2022-07-12: New boards ordered. **Time Extended**
14-09-4
95
Jul 11, 2022
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Smoked bacon 11:35 (80°F - Cooling); smoked bacon 12:45 (74°F - Cooling) bacon was cooked 3.5 hours ago. In walk in cooler on speed rack. Racks too close together, heat can not escape quick enough. See stop sale **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Smoked bacon 11:35 (80°F - Cooling); smoked bacon 12:45 (74°F - Cooling) bacon was cooked 3.5 hours ago. In walk in cooler on speed rack. Racks too close together, heat can not escape quick enough. See stop sale **Warning**
03D-01-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink 200ppm QAC to wash and sanitize dishes until dish machine is repaired. **Warning**
22-57-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tuna over au jus on speed rack in walk in freezer. Chef reversed. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 52°F, hummus 50°F, mozzarella 52°F, fish dip 52°F, on the top in cooler, in salad prep area since 2 hours. Cook placed all items in lower part of cooler ambient temperature in lower part 37°F. Chicken stock 52°F, pooled eggs 52°F, rice 56°F, butter 67°F, cheese 59°F, at the end flip top cooler at cook line. Cook stated cooler was filled less than 2 hours ago. Cook placed ice bags on all products. Flip top looks frozen up at the top. Filters appear full of dust and dirt. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stuffed potatoes (102°F - Hot Holding); chicken (130°F - Hot Holding); in alto sham, cook stated chicken was just cooked and potatoes were placed in unit less than one hour ago. At the end of inspection Chicken was reheated to 167°F, potatoes are still in the process of reheating. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Cooks rinsing dishes in hand wash sink next to dish machine. Reviewed with cooks to rinse dishes in other but handwashing sink. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. , on cook line. **Warning**
14-09-4
Basic - Employee personal ear plugs and beverage container stored in or above a food preparation area, at cook line. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in sanitizer between uses at cook line. Chef discarded. **Corrected On-Site** **Warning**
10-18-5
32
Frequently Asked Questions
When was Prime Catch last inspected?
The most recent health inspection at Prime Catch on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Prime Catch?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Prime Catch.
How does Prime Catch compare to other restaurants in Boynton Beach?
Prime Catch most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Prime Catch's inspection record improved over time?
Results have been roughly steady. Inspections at Prime Catch have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Prime Catch 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 Prime Catch inspected?
Based on the inspection history on file, Prime Catch is inspected around three times per year on average.
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