DirtyFLRestaurant Inspection Data

SAL'S ITALIAN RISTORANTE

SAL'S ITALIAN RISTORANTE located in BOCA RATON has undergone 6 health department inspections, achieving a 2.8/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 4 months ago · 6 reports on file

Congress Avenue
Boca Raton, Florida, 33445
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

10/21/2025· 4mo ago

Visit ID: 10907444

Met Inspection Standards

1 high, 4 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraints. Employee put on hair restraints. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at rear exit door
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at front counter at Cheese; (49F - Cold Holding); ham (49F - Cold Holding), chef put on ice and called for service

2/20/2025· 1y ago

Visit ID: 10706034

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles47F, Cut Lettuce 46F Operator moved items to Walk In Cooler Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Employee print and posted clean up procedure for vomiting and diarrhea Corrected On-Site

10/28/2024· 1y 4mo ago

Visit ID: 8769231

Met Inspection Standards

1 high, 1 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on three door cooler on cook line have buildup of food debris
  • 14-11-5:Basic - Equipment in poor repair. Three door coolers cook line has broken and missing door gaskets
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. A hole in the bottom of the door frame
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Frozen box of fries on the floor in walk in freezer. Chef picked up box Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as a food liner for the cut lettuce. Chef removed paper towels Corrected On-Site
  • 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

9/9/2024· 1y 6mo ago

Visit ID: 8584401

Met Inspection Standards
  • N/A:No Violations Were Observed

1/4/2024· 2y 2mo ago

Visit ID: 8438494

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen ice machine at walk in cooler- observed brown soil on interior of ice machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line expo top shelf- observed plates being stored not inverted.
  • 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. Cook line reach in cooler-penne pasta (54F - Cooling); spaghetti pasta (51F - Cooling); operator stated pasta was cooked last night and placed inside cooler. See Stop Sale.
  • 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. Cook line reach in cooler-penne pasta (54F - Cooling); spaghetti pasta (51F - Cooling); operator stated pasta was cooked last night and placed inside cooler. See Stop Sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Main kitchen prep table counter at exit door- observed spray bottle of all purpose cleaner being stored next to cans of tomato sauce.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 04/2022

7/5/2023· 2y 8mo ago

Visit ID: 8370715

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer Cook picked up Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door flip top cooler on the cook line at tomato, meat sauce, cheese (54F - Cold Holding), cook moved items to working cooler and called for maintenance
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink block by a garbage cans, cook moved Corrected On-Site