DirtyFLRestaurant Inspection Data

TRATTORIA ROMANA

Food safety records indicate TRATTORIA ROMANA in BOCA RATON has 8 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 8 reports on file

499 East Palmetto Park Road
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

7/31/2025· 7mo ago

Visit ID: 10875767

Met Inspection Standards

2 high, 1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Several Cracked Plastic containers on rack
  • 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. cooked clam sauce (46F - Cooling); vodka sauce (56F - Cooling); in walk in cooler. Covered in large plastic containers. Not prepped or portioned today. Food did not cool to 41F within 6 hours. In unit over four hours.
  • 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. cooked clam sauce (46F - Cooling); vodka sauce (56F - Cooling); in walk in cooler. Covered in large plastic containers. Not prepped or portioned today. Food did not cool to 41F within 6 hours. In unit over four hours.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

12/19/2024· 1y 2mo ago

Visit ID: 10745393

Met Inspection Standards

1 int

  • 53B-05-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-19: **Time Extended**

12/17/2024· 1y 2mo ago

Visit ID: 8843152

Follow-up Inspection Required

2 high, 2 int

  • 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. Dishwasher observed handling unclean dishes and then put away clean dishes without hand washing in between. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomato sauce (122F - Hot Holding); soup (122F - Hot Holding); pasta fagioli (113F - Hot Holding) in steam table. Doubled panned and nesting on top of steam table. Out less than four hours. Reheated to 165F. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/ tags not marked with last date served. Warning
  • 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. Warning

7/30/2024· 1y 7mo ago

Visit ID: 8842848

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

7/29/2024· 1y 7mo ago

Visit ID: 8747506

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. End of cook line
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed returning to kitchen, put gloves on and began food prep. No handwashing before putting gloves on.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (60F - Cold Holding); cheese (60F - Cold Holding); sausage (60F - Cold Holding) pooled eggs (60F - Cold Holding) in reach in cooler at end of cook line. In unit less than four hours. Not prepped or portioned today. Placed back in walk in cooler **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Quaternary
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

1/17/2024· 2y 1mo ago

Visit ID: 8453062

Met Inspection Standards

1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour sugar containers
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary

7/25/2023· 2y 7mo ago

Visit ID: 8452779

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

7/24/2023· 2y 7mo ago

Visit ID: 8364082

Follow-up Inspection Required

2 high, 1 int

  • 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. In the cookline cooler #2, butter (56F - Cold Holding); cooked sausage (56F - Cold Holding); sliced cheese (56F - Cold Holding). The items were stored in the cooler overnight. The items were not prepared or portioned today. The items were discarded. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline cooler #2, butter (56F - Cold Holding); cooked sausage (56F - Cold Holding); sliced cheese (56F - Cold Holding). The items were stored in the cooler overnight. The items were not prepared or portioned today. The items were discarded. See stop sale Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At the dish washer area hand wash sink, the dispenser batteries were dead. Chef replaced the batteries. Corrected On-Site