DirtyFLRestaurant Inspection Data

NOVELLO RESTAURANT & BAR

5999 North Federal Highway
Boca Raton, Florida, 33487
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 9001830

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Snapper thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from the package. Corrected On-Site
  • 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....chlorine 00 ppm. Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...quaternary ammonium 50 ppm. Chef corrected it at 209 ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by the moving cart at kitchen stored towel on the faucet in handwashing sink at kitchen, employee removed those things . Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.... Chlorine and quaternary ammonium test kit both are water damage.

Inspection Date: 10/14/2024

Inspection #: Visit ID: 9001718

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8778211

  • 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....chicken stocked 45F in walk in cooler in dipper than 4 inches containers . Per chef, date marked food was cooked yesterday. Stop sale issue. Employee discarded food. Repeat Violation Admin Complaint
  • 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...00 ppm. Operator set up dishwashing sink and call Ecolab for Dishmachine. Warning
  • 01B-02-5:High Priority - 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...arugula 58F, angel hair 51 F , penne pasta 50F , cut tomato 44F in reach in drawer at kitchen, food not prepped or portion today, food being held more than 4 hours ( over night ) . ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stocked 45F in walk in cooler in dipper than 4 inches containers . Per chef, date marked food was cooked yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...arugula 58F, angel hair 51 F , penne pasta 50F , cut tomato 44F in reach in drawer at kitchen, food not prepped or portion today, food being held more than 4 hours ( over night ) . Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding chicken stock 113F in steam table ( steam table water 128F) , food being held less than 4 hours, employee discarded food due to cooling temperature abuse . **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumped Ice in handwashing sink at coffee station . Employee cleaned Corrected On-Site Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....sauce in walk cooler . Employee date marked . Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several food with wrong date marked at walk in cooler . Employee properly date marked . Warning

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8583742

  • 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 50F in reach in drawer at kitchen, per chef food was cooked cooked yesterday. Stop sale issue. Employee discarded food. 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...pasta 50F in reach in drawer at kitchen, per chef food was cooked cooked yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....grilled onion 45F, butter 45F ,sausages 44F in reach in drawer across from kitchen, and osso bucco 48 F , lamb shank 47F , cheese 46F in walk in cooler . Manager stated that for delivery door was opened long , manager opened inside walk in freezer . food not prepped or portion today, food being held less than four hours. Employee removed reach in cooler food to another acceptable reach in cooler . Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8376832

  • 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...promodoro sauce 52° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 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...promodoro sauce 52° in walk in cooler . Per chef food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 45°F , mussels 45°F in reach in drawer across from steamer and exit door at kitchen being held less than four hours. Employee covered food with ice. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee removed Corrected On-Site