ANTONACCI ARTISAN PIZZA CAFE
4752 N CONGRESS AVE, Boynton Beach FL 33426
Last inspected Aug 13, 2026 · 4 visits since October 2025
OCT 25
JUN 26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (124F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to place back on stove to reheat to 165+F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
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.
Jun 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
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.
Jun 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (124F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to place back on stove to reheat to 165+F.
Toxic substance/chemical improperly stored. Windex spray bottle stored next to jars of broccoli rabe. Operator stored chemicals properly.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
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.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at triple sink. Advised operator to label all chemicals.
Oct 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermo labels.
Bathroom located inside establishment not completely enclosed with self-closing doors.
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.