MARIO'S OSTERIA
1400 GLADES RD BAY #210, BOCA RATON 33431
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 3/4/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 11/29/2023
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 11/29/2023 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).