GREEN OWL

Name: GREEN OWL
Address: 1899 WOOLBRIGHT RD, BOYNTON BEACH, FL, 33426, US
Rating: 35.7

1899 WOOLBRIGHT RD, BOYNTON BEACH, FL 33426

License #6019834

🥗 Healthy/Vegan ℹ️

35.7 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREEN OWL in BOYNTON BEACH currently holds an InspectFL Health Score of 35.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 61 total violations — 21 critical, 18 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 12, 2026

The latest inspection on October 7, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

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GREEN OWL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[29-49-6] Standing water in bottom of reach-in-cooler. Flip top cooler at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Beverage pitcher stored in hand sink by dish machine. Employee removed pitcher.
[08B-38-4] Food stored on floor. Cooking oil stored on floor near cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled at triple sink. Advised Operator to label spray bottle.
[08A-04-5] Raw animal food stored over or with unwashed produce. French toast batter with raw shell eggs over whole avocados at flip top cooler on cook line. Operator stored products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter chips (71F - Cold Holding) Observed at ambient temperature at breakfast bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to add to time control. Operator added product to time control procedure and placed time stamp for remaining 2 hours.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fully Cooked ground beef, commercially made fully cooked Ham opened 10/5, cooked potatoes made 10/5 at 3 door reach in cooler no date mark. Operator dated products.

Disposition: Warning Issued
[35A-03-4] Approximately 4 dead roaches on premises in light shield(s) over dining room tables/chairs. Advised Operator to remove/clean/sanitize.
[22-41-4] 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. Dishwasher (Chlorine 0ppm). Advised Operator to set up triple sink to manually sanitize dishes until machine is repaired and able to sanitize properly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes while washing and rinsing then handled clean dishes while replenishing/placing for use without washing hands. Advised Operator of proper hand washing requirements.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled French toast soaked in raw shell egg batter then handled clean plates and clean utensils while plating ready to eat items for service to customers without washing hands. Advised Operator of proper hand washing requirements.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw comminuted beef stored over ready to eat hollandaise sauce. At double door upright stainless reach in cooler; raw bacon and raw beef stored over cooked sausage. Operator moved raw below ready to eat.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top; shredded cooked potatoes (52F - Cold Holding). Operator stated not prepared or portioned today, held in pan over make top for 2 hours. Advised Operator to return to 41For discard within a total of four hours from being removed from temperature control.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; Flip top; cut tomatoes (52F - Ambient Cooling 11:30/52F 12:00). Operator stated tomatoes cut approximately 2 hours prior, cooling overfilled in 1/6 pan on make top, at this rate will not reach 41F within 4 hours, removed overfilled portion to reach in cooler to facilitate faster cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink between dish machine and dining room. Advised Operator to provide paper towels.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine just inside kitchen door across from toast station - operator cleaned and sanitized during inspection.
[33-19-4] Garbage on the ground and/or pad around dumpster- Operator notified landlord about shared dumpster area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing from hot line and dish area hand sinks - operator provided signs
[29-49-6] Standing water in bottom of reach-in-cooler. Hot line make table.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked 2 raw eggs and then touched clean utensils and hash brown potatoes without changing gloves. Operator discarded potatoes and instructed employee to remove gloves, wash hands.
[01B-02-5] 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. make table - egg salad (52F - Cold Holding); Swiss cheese (51F - Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - egg salad (52F - Cold Holding); Swiss cheese (51F - Cold Holding) operator states not portioned or prepared today and held since Saturday and more than 4 hours - see stop sale. Hot line prep table - raw shell eggg (70F) held out at room temperature under 2 hours - operator moved to reach in cooler. Reviewed and emailed copy of time procedures to operator.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed poster with operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by garbage can. Pitcher and mop bucket - operator removed.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand sink.