Two Georges
Last inspected: Apr 27, 2026
50
Score
The health department has logged 16 inspections at Two Georges, the earliest from 2022. The most recent visit was on Apr 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged four times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
16
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 27, 2026
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and calamari over sour cream at cook line flip top cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front kitchen flip top: cooked ribs (48F - Cold Holding); turkey (48F - Cold Holding); corned beef (48F - Cold Holding); key lime pie (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to walk in cooler. **Corrective Action Taken** **Repeat Violation** **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. Missing Time stamp for cut kale. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. **Corrected On-Site** **Repeat Violation** **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. Observed double panned at cook line steam well. Per operator, out of temperature for approximately 1 hour. Operator placed product on flat top to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (90F - Cooling) at 2:05; cooling since 1:50 - 85F at 2:39 Observed at cook line at ambient temperature. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
50
Apr 10, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on shelf that has an accumulation of dust at triple sink area and back prep area. **Warning** - From follow-up inspection 2026-04-10: Same. **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance and rust. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-10: Same. **Time Extended**
23-03-4
90
Apr 9, 2026
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rare non fully cooked tuna over fully cooked chicken wings, raw shrimp over herbs at flip top cooler by fryer station, raw fish over fully cooked potato skins at low boy reach in freezer. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top: conch fritters (47F - Cold Holding); produce walk in: Cole slaw (46F - Cold Holding); cooked corn (46F - Cold Holding); boiled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to primary walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 for cut green leaf lettuce. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrected On-Site** **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. cooked peppers and onions (112F - Hot Holding) At steam table on cook line. Per operator, out of temperature for approximately 20 minutes. Operator returned to flat top to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder, black beans made 4/6 no date mark at walk in cooler. Operator dated products. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (56F - Cooling) at 10:49; cooling since 10:19 - 53F at 11:28 - Observed at flip top cooler in deep pan on cook line. At current rate of cooling product will not reach 41F within 4hours. Operator returned product to walk in cooler. ; front kitchen flip top: chicken wings (87F - Cooling) at 11:04; cooling since 10:30 - 86F at 11:29. Observed in deep pan. At current rate of cooling product will not reach 70F within 2 hours. Operator returned product to walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on shelf that has an accumulation of dust at triple sink area and back prep area. **Warning**
24-06-4
Basic - Clean utensils stored between equipment and wall. Knives stored in crack between coolers on cook line. **Corrected On-Site** **Warning**
24-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance and rust. **Repeat Violation** **Admin Complaint**
23-03-4
39
Feb 27, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have a heavy accumulation of food debris **Warning** - From follow-up inspection 2026-02-27: Same **Time Extended**
23-03-4
95
Feb 26, 2026
Routine - Food
5 critical violations. 2 minor violations.
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
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
37
Oct 22, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
82
Feb 4, 2025
Complaint Full
No violations found.
100
Feb 3, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20+ small flying insects behind island oasis machine at outside back bar. Bar tender removed flies and put a floor fan behind the bar. Bar tender also cleaned syrup residue and sanitized behind oasis machine. **Corrected On-Site**
35A-02-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at back bar soiled with debris and dirt. Wall behind oasis mix machine at back bar.
23-03-4
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. Tuna and grouper in walk in cooler removed from freezer 3 hours ago , packaging not removed. Cook removed rop package during the inspection. **Corrected On-Site**
06-09-1
78
Dec 19, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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 Pick up stick not all the way submerged into sanitizer bucket. Operator submerged stick and primed machine 100ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24 Renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onions hot holding (109F); veggies (111F - Hot Holding) cooked 1 hour ago, held in a triple pan on grill. Operator reheated to 170F for further hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna tower on menu not disclosed as raw tuna. Operator marked menu during the inspection. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing sanitizer not labeled next to cook line. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing at cook line. Cook filling up water bucket Cook went to prep sink . **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense Parmesan cheese in prep area. Cook removed. **Corrected On-Site**
14-01-5
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. Tuna and grouper in walk in cooler 35F, removed from freezer this morning. Operator removed packaging during inspection. **Corrected On-Site**
06-09-1
Basic - Opened employee iced tea bottle in a cold holding unit with food to be served to customers. Employee removed bottle. **Corrected On-Site**
12B-13-4
41
Jul 30, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-07-30: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
50-09-4
86
Jul 24, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Jan 26, 2024
Complaint Full
No violations found.
100
Jan 25, 2024
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Presence of insects or other pests. Approximately over a thousand termite droppings surrounding rim of outdoor main bar Approximately over a thousand termite droppings on green cabinet at hostess stand outside Removed. Area cleaned. **Admin Complaint**
35A-09-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over potato skins walk in freezer. Not commercially packaged. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (120F - Hot Holding) on cook line. Cooked less than four hours ago for hot holding. Reheated To 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Next to hand sink end of cook line **Warning**
41-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Wood food-contact surface not properly sealed. Rim of main bar outside **Warning**
14-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at hand wash sink next to dish mschine Vent over prep area across from triple sink **Warning**
36-34-5
50
Nov 14, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados in flip top cooler on cook line contain stickers **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. End of cook line **Corrected On-Site**
29-49-6
Basic - Equipment in poor repair. Rusty lid to ice cream freezer chest
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
78
Feb 22, 2023
Routine - Food
1 critical violation. 2 minor violations.
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 0ppm. Operator set up triple sink for sanitation 200ppm QAC.
22-41-4
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. Tuna in walk in cooler #2 35°F. Operator removed tuna from packaging during inspection.. **Corrected On-Site**
06-09-1
Basic - Wall not smooth, nonabsorbent and easily cleanable in warewashing areas .
36-30-4
78
Nov 17, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 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. Half and half 48°F, cut Melon 60°F, over night in bar cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 48°F, cut Melon 60°F, over night in bar cooler. See stop sale
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour container. Operator removed. **Corrected On-Site**
10-01-5
Basic - Working containers of flour removed from original container not identified by common name, next to ice machine. Operator labeled **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was Two Georges last inspected?
The most recent health inspection at Two Georges on file is from Apr 27, 2026. The public record contains 16 inspections in total.
What is the most common violation at Two Georges?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Two Georges.
How does Two Georges compare to other restaurants in Boynton Beach?
Two Georges most recently scored 50 out of 100, which is lower than the Boynton Beach average of 79.
Has Two Georges' inspection record improved over time?
Results have been roughly steady. Inspections at Two Georges have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Two Georges 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 Two Georges inspected?
Based on the inspection history on file, Two Georges is inspected around five times per year on average.
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