DirtyFLRestaurant Inspection Data

STROMBOLI'S PIZZA KITCHEN OF WEST BOCA LLC

9874 YAMATO RD STE 114

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/23/2025

Inspection #: Visit ID: 10864484

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper above coffee area above coffee pots and cups
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers with flour not labeled. Spray Bottle with oil not labeled. Chef labeled Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pizza holder for slices with no sneeze guard. Chef moved slices away from area. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pots were being stored in handwashing sink. Chef removed pots Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by ice machine. Chef filled paper towels. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No regular probe thermometer, only one on site starts 50°, only for cooking.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink by ice machine. Chef filled soap Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No paper work for pizza slices. Form emailed

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10749930

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cook line, cup used to dispense cooked pasta. Operator discarded cups Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee open beverage stored on cutting board. Operator discarded drink. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. On cook line, black garbage bag used to store rolls that are being served to customers.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line has wet soiled towel stored in sink. Operator removed towel. Corrected On-Site

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8742334

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Prep area by standing mixer has fly trap hanging above where food is prepped. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024. Operator renewed during inspection **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. By standing mixer, handwashing sink used to fill up container. Warning

Inspection Date: 12/26/2024

Inspection #: Visit ID: 10749732

  • N/A:No Violations Were Observed

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8465776

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table at walk in cooler- observed employee bottle of water on prep table. Employee removed water bottle. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler- observed pot of tomato sauce being stored on the floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at main kitchen cold holding unit cutting board and front counter cold holding unit cutting board.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed bottles of oil with no labeling
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter pizza station- observed employee rub hands on apron with out washing hands. Explain to employee about proper hand washing.
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen next to mixer.
  • 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.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter- establishment does not have written procedures for pizza slices and cut tomatoes.

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8461191

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash sink by the cook line draining very slow
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for liner for cooked eggplant Chef removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top cooler at front counter at Ham, sausage ; (44-45F - Cold Holding), chef moved to lower part of cooler which had ambient air at 38 and called for maintenance **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. Meatballs on steam table at Meatballs ; (106F - Hot Holding), chef reheated to 165° and above Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.