ALFA PIZZERIA AND RESTAURANT
1600 N FEDERAL HWY 16 17 18, Boynton Beach FL 33435
Last inspected Aug 20, 2026 · 9 visits since November 2023
OCT 24
JAN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poked pasta 70F in front of steam table for less than three hours. Operator placed in refrigerator for cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw veal over French fries not in commercial packaging at reach in freezer, raw ground beef over onions at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (108F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Handwash sink used for purposes other than handwashing. Silverware bucket stored in hand wash sink by triple sink.
Show the remaining 5 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time control procedure to operator.
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.
Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler.
Plumbing system in disrepair. Hot water faucet handle not operable at prep table area in kitchen. Hand wash sink not operable at bar.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer, rechecked 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked chicken wings at flip top cooler. Raw shaved beef not in commercial packaging over broccoli at reach in freezer. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (71F - Cold Holding) Observed on counter at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed Bucket of silverware in hand sink by triple sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, rechecked 100ppm chlorine sanitizer.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No soap provided at handwash sink. At the warehouse washing hand wash sink. The battery needs to be replaced.
Original container of toxic substance or chemical does not bear the manufacturer's label. At the bar hand wash sink, a squirt bottle of soap was not labeled. The bottle was labeled during the inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee dried hands on towel after washing. Employee came back into kitchen from the outside, washed hands and dried his hands with a towel. Then proceeded to place pizza in Pizza oven. Employee went to wash hands properly.
Calamari and onions stored on floor in walk in cooler. Operator placed on a shelf.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
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. 0 ppm sanitizer container empty. Operator replaced container 75ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash over cooked chicken wings in reach in cooler at cook line. Operator removed egg wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poked pasta 70F in front of steam table for less than three hours. Operator placed in refrigerator for cooling.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. heavy cream 2:45 (54F - Cooling); heavy cream 3:30 (54F - Cooling) cream in a closed, deep container for more than 4 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. heavy cream 2:45 (54F - Cooling); heavy cream 3:30 (54F - Cooling) cream in a closed, deep container for more than 4 hours. See stop sale Pizza sauce 3:00(67F - Cooling) prepared 3.5 hours ago; Pizza sauce 3:30 (58F - Cooling) ambient cooling since 4 hours, in deep covered container in walk in cooler. Operator heated pizza sauce above 135F to start the cooling process over again.
In-use tongs stored on equipment door handle between uses on cook line. Operator removed tongs.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. Tylenol stored over chest freezer - operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler - turkey cut 2 days prior no date mark - operator date marked.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at dish station - operator provided.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Server on site hired over three years ago
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.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Set up Triple Sink (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine at bar
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. Server on site hired over three years ago
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.
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.