DirtyFLRestaurant Inspection Data

MARIO'S OSTERIA

Health inspection records show MARIO'S OSTERIA in BOCA RATON has 5 inspections with a food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 5 reports on file

Glades Road
Boca Raton, Florida, 33486
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

7/8/2025· 8mo ago

Visit ID: 13454236

Met Inspection Standards

1 high, 3 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station and front bar. Manager posted handwashing signs Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled . Manager labeled flour Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at veal (47F - Cold Holding); chicken (48F - Cold Holding). Manager put ice on items
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (109F - Cold Holding); cooked fish (111F - Cold Holding); (111F)left on counter to cool. Chef said items on stove for approximately 30 minutes. Manager moved items to reach in cooler to cool Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled paper towels Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at handwashing sink at dishwasher. Manager filled soap Corrected On-Site

3/10/2025· 1y ago

Visit ID: 8724844

Met Inspection Standards

1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup being used as a scoop. Manager discarded cup and put scoop Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at salad station and both bars.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in flip top cooler
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

11/25/2024· 1y 3mo ago

Visit ID: 10729273

Met Inspection Standards

1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils in 93F water. The water was discarded and utensils washed. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in ice machine area.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

3/4/2024· 2y ago

Visit ID: 8562587

Met Inspection Standards

4 high, 4 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Bison reach in freezer Buildup of food debris/soil residue on equipment door handles.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza preparation table.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cook line engaging in food preparation with no beard guard/restraint
  • 08B-38-4:Basic - Food stored on floor. Case of can beans stored on floor in storage area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F at expo station observed In-use utensil stored in standing water 105F on cook line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.at rear cook line.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Though out kitchen. Operator removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled
  • 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. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight. See stop sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ditolini (78F - Cold Holding) per operator less than three hours. Operator voluntary discarded. **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. Observed cavatel sauce (119F - Hot Holding); Alfredo (123F - Hot Holding) sitting on top of steamed table.cooked reheated to proper temperature. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar handwashing sink used as dump sink ice cubes in sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

11/29/2023· 2y 3mo ago

Visit ID: 8346314

Met Inspection Standards

3 high, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Walk in freezer- observed containers of raw chicken being stored on the floor.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Outside bar ice bin- observed stainless steel cup without handle being stored inside ice.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen walk in cooler- observed mixing bowl being stored inside container of marinara. Operator removed mixing bowl. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cold holding unit at cook line grill station.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza station reach in cooler- observed employee Gatorade in cooler. Operator removed Gatorade. Corrected On-Site
  • 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. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.
  • 12A-13-4:High Priority - 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. Main kitchen salad station- observed employee open reach in cooler multiple times, grab food items and continue to prepare ready to eat salad for customers without washing hands or changing gloves.
  • 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. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.