DirtyFLRestaurant Inspection Data

PRIME CATCH

700 East Woolbright Road
Florida, 33435
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8878610

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable,on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 40F-59F stacked to high on cook line. Butter was placed on cook line approximately 1 hour ago. Cook removed top part of the butter and placed in cooler underneath. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce hollandaise hot holding 90F, cooked 1 hour ago in warmer in prep station. Chef added sauce to the list of foods for time as a public health control and time marked sauce. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety liquid butter on cook line, 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 was 1 hour ago. Chef time marked. Corrected On-Site
  • 01C-03-4:Intermediate - Clam and oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times dishwasher filling a pitcher in sink. Dishwasher went to fill pitcher in prep sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside bar. Bartender provided.

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8777046

  • 12B-07-4:Basic - Employee water bottle on a food preparation table on cook line. Employee removed bottle. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Cook removed. Corrected On-Site
  • 08B-39-4:Basic - Raw cilantro not washed prior to preparation on cutting board in prep area. Prep cook washed cilantro. Corrected On-Site
  • 12A-29-4: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.
  • 01C-03-4:Intermediate - Clam and oyster tags not marked with last date served.
  • 12A-03-4: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.
  • 31A-09-4: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-11-4:Intermediate - Handwash sink used for purposes other than handwashing, prep cook filling containers with water in dish area.

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8453122

  • 12B-07-4: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
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fruit - removed watch. Corrected On-Site
  • 31B-04-4: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
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from next to mixer. Corrected On-Site
  • 08A-05-6: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
  • 01B-02-5: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.
  • 03A-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.

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8375555

  • 03D-02-5: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.
  • 01B-36-5: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.
  • 01C-03-4:Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper procedures with sous chef. **Corrective Action Taken**
  • 01C-10-4: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**