Visit 01 — Complaint Full
May 5, 2026
Disposition
Inspection Completed - No Further ActionSurfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Source: State of FloridaState inspection document
License No. 6019205|Public Food Service Establishment|Palm Beach County, FloridaInspected May 5, 2026
State of Florida Inspection Record
PRIME CATCH
700 E WOOLBRIGHT RD, BOYNTON BEACH, FL 33435
State inspectors have documented 13 high-priority violations at PRIME CATCH over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 19 violations, including 13 high-priority and 0 Emergency Orders of Closure.
Serious
31.8
Trailing year of inspections
How this kitchen compares
Against BOYNTON BEACH
Scores higher than 20% of the 316 inspected restaurants in BOYNTON BEACH on the trailing-year record.
Against Palm Beach County
13 high-priority violations on the trailing-year record — above the Palm Beach County average of 4.3.
This kitchen13
County average4.3
Above county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
9 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Feb 17, 2026
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedNo violations on record for this visit
This visit closed with no further action required.
Source: State of FloridaState inspection document
Visit 03 — Routine - Food
Feb 10, 2026
Disposition
Follow-up - Extension given, pendingSurfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Feb 9, 2026
Disposition
Warning IssuedFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×6
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority×3
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×3
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 05 — Routine - Food
Oct 17, 2025
Disposition
Inspection Completed - No Further ActionWater not safe, or hot (100°F) and cold water not available under pressure.
Intermediate
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic×2
Source: State of FloridaState inspection document
Visit 06 — Routine - Food
Feb 21, 2025
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×3
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
Sep 3, 2024
Disposition
Inspection Completed - No Further ActionHands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×3
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×2
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Jan 17, 2024
Disposition
Inspection Completed - No Further ActionFood from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
Jul 24, 2023
Disposition
Inspection Completed - No Further ActionFood from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority×3
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6019205 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site