388 ITALIAN RESTAURANT BY MR SAL
3360 N FEDERAL HWY, Boca Raton FL 33431 · 631-334-2923
Last inspected Apr 21, 2026 · 7 visits since July 2023
APR 24
APR 25
MAY 25
AUG 25
APR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw squid and raw shrimp
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw squid and raw shrimp
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked shrimp; (70F - Cooling) left on counter to cool, cook said approximately one hour. Cook put shrimp in cooler
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels ar inside bar and outside bar and back prep area.
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.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Cook removed bowls
Cleaned and sanitized equipment or utensils not properly stored. Washed cutting boards put on floor. Employee rewashed cutting boards.
Aug 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar with black substance, not cleaned
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.
Bowl or other container with no handle used to dispense food. Bowls being used as scoops. Chef discarded bowls
Food stored in a location that is exposed to splash/dust. Hot pasta sauce by handwashing sink on cook line with no splash guard to protect the food from splash
Food stored on floor. Boxes of chicken on the floor in walk in cooler. Chef picked up and put on shelf
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler next to walk in cooler at chicken (50F - Cold Holding); salmon (50F - Cold Holding) chef said it's a prep cooler, he moved items to walk in cooler
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.
Carbon dioxide/helium tanks not adequately secured. Co tanks not secure in the bar area
Food stored on floor. Boxes of sausage on the floor in walk in freezers. Chef picked up boxes
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in employee restroom. Chef put up a handwashing sign in the restroom
Opened employee beverage container in a cold holding unit with food to be served to customers. Open used bottle of water on the cutting board on the cook line. Chef discarded bottle
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces and beef. Chef moved chicken
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last day of use
Handwash sink used for purposes other than handwashing. Washing vegetables in sink, with evidence of leaves in sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee dish either good on cutting board.
Food stored on floor. Box of eggs on the floor and tub of onions. Chef picked up items
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in employee restroom.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both bars and restrooms
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.
No soap provided at handwash sink. No soap at hand wash sink at restroom
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Ceiling tiles in kitchen missing
Food stored on floor.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at any hand wash station.
Stored food not covered. Sauces on cooked line not covered. Boxes of food on the floor in the cooler.
Water draining onto floor surface. Water on the floor in kitchen and restrooms
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....meat sauce 59 F, tomato sauce 60F in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef above cooked chicken at walk in cooler, raw veal, raw chicken above raw sea food at walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw veal above raw calamari at reach in cooler at kitchen. Chef properly stored
Stop Sale issued on time/temperature control for safety food due to temperature Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....meat sauce 59 F, tomato sauce 60F in walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 49 F, butter 45 F, ham 45 F, breaded veal 44 F in walk in cooler. Food being held less than 4 hours. Employee opened inside walk in cooler door to cooling food fast....
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...fresh garlic in oil, tomato sauce, chicken stock at cook line being held less than 4 hours.
Clam/mussel/oyster tags not marked with last date served.
No handwash sink located in vending machine area where employees service bulk food machines...stored cup, plate, spoons stored in handwashing sink at coffee station. Employee removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...any cooked or ready to eat food not date marked at walk in cooler.
Food stored on floor...multiple food in walk in cooler and walk in freezer.
Stored food not covered...multiple food in walk cooler not covered.
Jul 5, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.