BELLA TRATTORIA BOYNTON
7410 BOYNTON BEACH BLVD A8, Boynton Beach FL 33437 · 5615090925
Last inspected Jun 26, 2026 · 12 visits since August 2023
NOV 25
NOV 25
JAN 26
MAR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 12-1-25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021043766 | Aug 11, 2021 | Oct 19, 2021 | $800 |
| 2--2020043350 | Aug 6, 2020 | Oct 1, 2020 | $200 |
| 2--2018021974 | Mar 26, 2018 | May 22, 2018 | $600 |
| 2--2016044312 | Sep 16, 2016 | Oct 28, 2016 | $200 |
Inspection history
12 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
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.
Spray bottle containing toxic substance not labeled. Manager labeled. Employee labeled sanitizer spray bottle during inspection.
Employee with no hair restraint while engaging in food preparation. Pizza Station.
Apr 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce 65F stored on counter under no temperature control. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Operator moved to cooler. Observed Flip top cooler across from stove; butter (43-49F); cooked chicken (43-49F). Per operator food held out of temperature for less than four hours. Pe operators food not prepared or portioned today. Per operator food stored past the fill line. Operator placed foods below to quick chill.
Stored food not covered. Observed clams and chicks not covered in reach in freezer. Operator covered.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Operator removed.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12-1-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cooked noodles 61F, butter chips 67F. Per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed ice level low. Operator added more ice to products.
Toxic substance/chemical improperly stored. Observed Propane fuel cylinder over sauces at wait station. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed raw salmon from packaging less than 24 hours.
Spatula stored in cracks between pieces of equipment. Observed spatula stored between table and flip top cooler at cook line. Operator removed.
Stored food not covered. Observed ravioli shells not covered in reach in freezer. Operator removed.
Nov 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed medicine stored above oil at cook line. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler soup 47F, marinara sauce 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling in big containers. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler soup 47F, marinara sauce 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling in big containers. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler across from stove raw shrimp stored over chopped meat. Operator stored raw shrimp properly. Observed in flip top cooler across from grill Raw pork stored over chicken masala. Operator stored raw pork properly. Obser
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. Observed in salad station cooler; milk (47F). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salad station cooler; milk (47F). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Observed in Flip top cooler #1 across from stove; chicken masala (42-51F); cooked chicken (39-51F),. Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed food stored past the fill line. Operator placed food below to quick chill. Observed on counter marinara sauce 45F, chicken stock 56F. Per operator food not prepared or portioned today. Food held out of unit less than four hours. Observed food on counter under no temperature control. Operator placed on stove to be reheated.
No chlorine test kit provided when using sanitizer at warewashing machine.
Non-pitting surface rust on food-contact equipment. Observed rust stored on warewashing shelves used to hold clean dishes.
Spray bottle containing toxic substance not labeled near warewashing area. Operator labeled bleach.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a bowl used to dispense panco bread crumbs. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile above double door reach in cooler soiled with dust.
Clams and cheese not covered in double door freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate8 Basic
Show 18 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. 10 Ppm chlorine. Operator primed machine rechecked 50 Ppm
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pc (70F - Cold Holding) in container on top of ice pack. Per operator held out of temperature less than 3 hours. Operator placed ice over butter.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked ditalini on cook line. Per operator placed on line 1 hour prior inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat sauce (125F - Hot Holding) per cook held out of temperature less than 3 hours. Chef placed on stove to reheat.
Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored next to dried pasta and cooking oil. Operator removed and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Observed tea spoon stored in handwashing sink in back kitchen. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Spray bottle containing toxic(bleach) substance not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish (salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Employee with no hair restraint while engaging in food preparation. Employee put on hat.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with chopped pecans Observed scoop handle in contact with salt.and flour. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder soiled with grease, food debris, dirt, slime or dust.
Stored food not covered. Observed multiple containers of soups sauces not covered in walk-in cooler. Operator covered
Wiping cloth sanitizing solution stored on the floor. Under pizza oven. Operator elevated
Working containers of food (salt,sugar, flour)removed from original container not identified by common name. Operator labeled
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. 4 six pound cans dented on can storage shelf. See stop sale.
Non-food grade towel used as liner for food container. Linen napkin used for cover chicken cutlets in walk in cooler. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized
No soap provided at handwash sink. Per operator soap dispenser at front pizza line broke. Operator placed pump soap at hand wash sink
Food stored on floor. Bin of raw salmon, raw clams stored on floor in walk in cooler. Operator moved to shelf
Stored food not covered. Cooked eggplant prepared yesterday, stored in walk in cooler uncovered. Operator covered.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
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. right side flip top: cheese (60F); cooked pasta (58F); cooked eggplant (46F); butter (48F); cooked chicken wings (49F); baked ziti (50F) being stored in right side flip top cooler overnight. Monitored unit for approximately 30 minutes with no changes in temperature. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cheese (60F); cooked pasta (58F); cooked eggplant (46F); butter (48F); cooked chicken wings (49F); baked ziti (50F) being stored in right side flip top cooler overnight. Monitored unit for approximately 30 minutes with no changes in temperature. Unknown time out of temperature. See Stop Sale cream sauce (64F); marinara sauce (58F) being held on table next to burners with no temperature control. Operator states items have been out for approximately 30 minutes. Instructed operator on proper cold holding and discussed tphc. Operator set up ice bath and placed items in ice bath
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator at provide hand out
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta cooked 1 hour ago cooling for approximately 30 minutes (2:30) (77F - Cooling); cooked pasta 3:15 (77F - Cooling) being cooled at room temperature then moved to reach in cooler. Discussed proper cooling with operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza by the slice on TPHC, items time marked, no written plan provided. Provided written plan to operator
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in prep area
Standing water in bottom of reach-in-cooler. Observed at salad station flip top
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 45°f, Egg plant 45°f, Chicken stock 46°f Cook replaced items in Walk In Cooler
Spray bottle containing toxic substance not labeled. Spray Bottle containing pink liquid located at pizza station. Employee labeled spray bottle (Sanitizer
Employee with no beard guard/restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
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.