CANNOLI KITCHEN PIZZA
9180 GLADES RD, Boca Raton FL 33434 · 5618724440
Last inspected May 14, 2026 · 6 visits since September 2023
SEP 23
MAY 24
MAY 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Expired more than 60 days
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at front counter has no hot water Water at 79°f
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraints.
No Heimlich maneuver/choking sign posted.
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pizza sauce (49F - Cooling) with ingredients added cooling in deep filled covered container in pizza prep reach in cooler. Per employee, item was cooling for more than 4 hours overnight.
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. No time mark on pizza slices and garlic in oil. Per employee, items have been held out of temperature for less than 4 hours. Employee applied appropriate time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pizza sauce (49F - Cooling) with ingredients added cooling in deep filled covered container in pizza prep reach in cooler. Per employee, item was cooling for more than 4 hours overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pizza sauce (49F - Cooling) with ingredients added cooling in deep filled covered container in pizza prep reach in cooler. Per employee, item was cooling for more than 4 hours overnight.
Manager or person in charge David Thompson lacking proof of food manager certification.
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 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. Emailed form to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food including pizza slices and garlic in oil Emailed form to operator.
May 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at front counter at Cooked sausage; (46F - Cold Holding); ham (46F - Cold Holding), manager said unit was in defrost and that it was over and it was cooling again, digital showed 38°F
Spray bottle containing toxic substance not labeled. Spray bottle with liquid not labeled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers.
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Expired more than 60 days
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen- observed employee put on gloves and began to prepare ready to eat pizza.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen- observed employee grabbed apron with bare hands without washing hands.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Dining area- observed employee exited restroom return to kitchen without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Man kitchen Warmer-; meatballs (120F - Hot Holding); marinara (124F - Hot Holding).
Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at prep table- observed plastic lid covers inside hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand washing sink.
No probe thermometer provided to measure temperature of food products.
In-use wet wiping cloth/towel used under cutting board. Front counter pizza station cold holding unit- observed wiping cloth underneath cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter low boy coolers- observed employee water bottles inside low boy coolers.
Soiled dry wiping cloth in use. Main kitchen prep table at hand washing sink- observed soiled dry wiping cloth on prep table.
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.