GB BELCASTRO
470 N FEDERAL HWY CU3, BOYNTON BEACH, FL 33435
License #6022961
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Solid Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
GB BELCASTRO in BOYNTON BEACH currently holds an InspectFL Health Score of 92.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 8 total violations — 4 critical, 4 major.
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What stands out in this inspection history
The latest inspection on May 27, 2026 shows 4 observation rows: 3 critical, 1 major, and 0 minor.
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What do locals think?
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Would you eat here?
GB BELCASTRO looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. See stop sale.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless cooler: mortadella (53F - Cold Holding); pasteurized liquid eggs (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move products to another cooler.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: garlic oil (82F - Hot Holding) Per operator, product has been sitting out at ambient temperature for approximately 8 days. Advised operator to use time control. Time control procedure emailed to operator. See stop sale.
- [03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked onions in reduced oxygen packaging conducted onsite at tall stainless reach in cooler. Per operator, product was cooked on 5/26/26, cooled down in cooler then placed in reduced oxygen packaging after reaching 41F. Operator removed product from reduced oxygen packaging. For information regarding HACCP plans please contact dhr.specialprocess@myfloridalicense.com
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