DirtyFLRestaurant Inspection Data

SWEETWATER BAR & GRILL

With 6 inspections documented, SWEETWATER BAR & GRILL maintains a 2.6/5 food safety rating in BOYNTON BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 6 reports on file

Federal Highway
Florida, 33435
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

7/18/2025· 7mo ago

Visit ID: 10876033

Met Inspection Standards

2 high

  • 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. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.
  • 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. Pasta 48F, in reach in cooler in back kitchen. Cooling since yesterday. In a deep covered container.

2/7/2025· 1y 1mo ago

Visit ID: 10767240

Met Inspection Standards
  • N/A:No Violations Were Observed

1/28/2025· 1y 1mo ago

Visit ID: 8876004

Follow-up Inspection Required

1 high, 1 int

  • 41-27-4: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
  • 02B-01-5: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

8/29/2024· 1y 6mo ago

Visit ID: 8736960

Met Inspection Standards

1 high, 1 int, 1 basic

  • 35B-01-4:Basic - Exterior door has a gap between doors.
  • 14-86-1: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided. Corrected On-Site

2/16/2024· 2y ago

Visit ID: 8438357

Follow-up Inspection Required

2 high, 1 int

  • 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. 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: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on hot line blade soiled.

7/6/2023· 2y 8mo ago

Visit ID: 8358003

Met Inspection Standards

3 high

  • 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. 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 - 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.
  • 22-41-4: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.