Sweetwater Bar & Grill
Last inspected: Jan 30, 2026
70
Score
Going back to 2022, Sweetwater Bar & Grill has nine inspections in the public record. On Jan 30, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around two violations each.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited three times.
The city-wide average sits at 79, which Sweetwater Bar & Grill's 70 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked chicken at flip top cooler on cook line. Operator stored products properly. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna temaki on menu not identified as raw. Operator corrected menu during course of inspection. **Corrected On-Site**
02B-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. At tall stainless cooler in prep area.
14-33-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Mussel tag not with pan of mussels on cook line. Operator provided tag. Educated operator on proper shellfish tag procedures. **Corrected On-Site**
01C-06-5
70
Jul 18, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.
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. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.
01B-36-5
74
Feb 7, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm at cook line. Chef set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tartare on menu not identified as raw. **Warning**
02B-01-5
78
Aug 29, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper cocktail napkins used as liner for food container, on guacamole at cook line. Chef removed napkin. **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided. **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap between doors.
35B-01-4
74
Feb 16, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 door reach in - pulled pork (55F - Cooling) cooked chicken quarters (47F - Cooling) both held in a deep pan overnight and more than 6 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
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 41 degrees Fahrenheit within 6 hours. 3 door reach in - pulled pork (55F - Cooling) cooked chicken quarters (47F - Cooling) both held in a deep pan overnight and more than 6 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on hot line blade soiled.
22-02-4
67
Jul 6, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole baked garlic 72°F, baked yesterday left out on prep table at cook line.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole baked garlic 72°F, baked yesterday left out on prep table at cook line.
01B-36-5
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. Operator will set up triple sink to sanitize.
22-41-4
64
Jun 19, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Dec 9, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-22
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above flat breads in cook line reach in, raw burger stored above cooked chicken in 3 door reach in. Operator reorganized all **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer. Observed at 1 door white.
14-69-4
70
Frequently Asked Questions
When was Sweetwater Bar & Grill last inspected?
The most recent health inspection at Sweetwater Bar & Grill on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Sweetwater Bar & Grill?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Sweetwater Bar & Grill.
How does Sweetwater Bar & Grill compare to other restaurants in Boynton Beach?
Sweetwater Bar & Grill most recently scored 70 out of 100, which is lower than the Boynton Beach average of 79.
Has Sweetwater Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Sweetwater Bar & Grill have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sweetwater Bar & Grill 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 Sweetwater Bar & Grill inspected?
Based on the inspection history on file, Sweetwater Bar & Grill is inspected around three times per year on average.
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