DELUCA'S ITALIAN KITCHEN & BAR
8260 S JOG RD, Boynton Beach FL 33472 · 5613050374
Last inspected Jun 29, 2026 · 11 visits since August 2023
FEB 24
NOV 24
FEB 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Approximately 2-3 Live, small flying insects found by dish machine buzzing around not landing. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,235
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026042668 | Apr 13, 2026 | Jul 22, 2026 | $360 |
| 2--2018046964 | Aug 24, 2018 | Nov 21, 2018 | $275 |
| 2--2016051651 | Nov 1, 2016 | Nov 30, 2016 | $400 |
| 2--2016019736 | Apr 6, 2016 | May 4, 2016 | $200 |
Inspection history
11 visits, newest first
Jun 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor area(s) covered with standing water. Large amount of standing water in kitchen at cook line, discussed with operator to clean and sanitize area.
Floor tiles missing and/or in disrepair. At cook line floor tiles missing with large puddle of water in between tiles, discussed with operator to repair tiles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets soiled, discussed with operator to clean and sanitize.
Jun 19, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth (48F - Cooling) at 11:50 since previous day in excess of 12 hours, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
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. Triple Sink (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled rubber floor mat and without washing hands employee handled container of pizza sauce, discussed with employee who washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth (48F - Cooling) at 11:50 since previous day in excess of 12 hours, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store rubber drip mats, discussed with operator to remove.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to operator to print fill and retain on file.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler house made pizza sauce not date marked, per chef sauce made 3 days ago, discussed with chef who date marked product.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under hand washing sink with cleaning chemical, discussed with operator to label bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys on cutting board, discussed with chef who removed keys and cleaned and sanitized cutting board.
Floor area(s) covered with standing water. Large amount of standing water in kitchen at cook line, discussed with operator to clean and sanitize area.
Floor tiles missing and/or in disrepair. At cook line floor tiles missing with large puddle of water in between tiles, discussed with operator to repair tiles.
Food stored on floor. In walk in freezer boxes of food stored on floor, discussed with operator to remove products from floor.
In-use knife/knives stored in cracks between pieces of equipment. At cook line knife stored in between ticket printer and table, discussed with chef who removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets soiled, discussed with operator to clean and sanitize.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages stored in reach in cooler above customer food products, discussed with chef to remove and segregate employee beverages.
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Approximately 2-3 Live, small flying insects found by dish machine buzzing around not landing. Advised operator to kill and remove flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over clam sauce at flip top cooler Raw beef and pork meatballs over bread crumbs at walk in cooler. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and pork meatballs over raw fish at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: garlic oil (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours; Galaxy reach in cooler: raw veal (47F - Cold Holding); raw lobster (46F - Cold Holding); raw chicken (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved products to walk in cooler.
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 for pizza. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: chicken stock (130F - Cooling) at 12:58; cooling since 12:43 - 117F @ 1:31 Observed in deep container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Spoon in hand sink at pizza station, food debris in sink by triple sink area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink area. Operator opened dispenser to make paper towels accessible.
Spray bottle containing toxic substance not labeled. Chlorine and degreaser spray bottles not labeled by mop sink. Advised operator to label chemicals.
Plumbing system in disrepair. Water dripping from ceiling onto flip top cooler.
Feb 19, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly.
Feb 11, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 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); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not maintained in chronological order of the last date served Advised operator to place tags in chronological order
Clam/mussel/oyster tags not marked with last date served. Tags for mussels and clams not marked with the last date served Advised operator to mark tags with the last date served
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 tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for mussels at reach in cooler Operator provided tag for mussels
Feb 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 9 high priority.
9 High priority8 Intermediate0 Basic
Show 17 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); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled raw veal then grabbed cooler door; no handwash Chef washed hands
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their back to pull up their pants then grabbed clean deep dish container; no handwash Employee washed hands
Non-food grade paper/paper towel used as liner for food container. At fliptop top cooler by pizza oven: Spinach in direct contact with rag Operator removed rag
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw lobster not commercially packaged stored over cooked lasagna Operator stored properly
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. At flip top cooler across stove: portioned butter (50F at 2:20pm / 57F at 3:51pm- Cooling) as per operator since 11:30am; fresh garlic in oil (49F at 2:21pm / 51F at 3:30pm - Cooling) as per operator since 11:30am; The products never cooled down to 41F within a total of 4 hours See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge by pizza station: packets of butter (56F - Cold Holding) as per employee stored overnight At flip top by pizza oven: Melted portioned butter (48F - Cold Holding) as per employee stored overnight At flip top across stove: sausage (53F - Cold Holding) as per operator stored overnight Not prepped or portioned today See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge by pizza station: packets of butter (56F - Cold Holding) as per employee stored overnight At flip top by pizza oven: Melted portioned butter (48F - Cold Holding) as per employee stored overnight At flip top across stove: sausage (53F - Cold Holding) as per operator stored overnight Not prepped or portioned today 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. At flip top cooler across stove: portioned butter (50F at 2:20pm / 57F at 3:51pm- Cooling) as per operator since 11:30am; fresh garlic in oil (49F at 2:21pm / 51F at 3:30pm - Cooling) as per operator since 11:30am; The products never cooled down to 41F within a total of 4 hours See stop sale
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink Advised operator to place a vacuum break at mop sink
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. Emailed poster to operator
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not maintained in chronological order of the last date served Advised operator to place tags in chronological order
Clam/mussel/oyster tags not marked with last date served. Tags for mussels and clams not marked with the last date served Advised operator to mark tags with the last date served
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across stove: trimmed veal (55F at 2:00pm / 56F at 3:49pm- Cooling) as per operator since 10 minutes ago At the current rate of cooling the product will not cool to 41F within a total of 4 hours Operator moved to walk in cooler to quick chill
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 tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for mussels at reach in cooler Operator provided tag for mussels
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza held at display case under 4 hour time control Emailed form to operator
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment not maintaining clam/mussel/ tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No tag on/for original container of raw, in-shell clams/mussels. See stop sale.
Feb 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee replace lasagna another container with bare hand and touched lasagna. Employee washed hands and putting gloves
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...provided
Equipment in poor repair...broken reach in cooler door across from fryer at kitchen.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee replace lasagna another container with bare hand and touched lasagna. Employee washed hands and putting gloves
Food with mold-like growth..mashed sweet potatoes at reach in cooler. Chef discarded food. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above cooked eggplant at reach in cooler. Employee removed food.
Stop Sale issued due to food not being in a wholesome, sound condition..... Food with mold-like growth..mashed sweet potatoes at reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48°, roasted pepper 48°, veal 46°, chicken, 49°, ham burger 48°, duck 49° in flip top reach cooler across from fryer at kitchen. Per chef food being held less than 4 hours. Employee removed food to walk in cooler.
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... butter, capers, cut tomatoes, meat sauce, chicken stock at cook line being held less than 4 hours. Chef time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....any measuring tools not provided
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...provided
Paper towel dispenser at handwash sink not working/unable to dispense paper towels by the triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tomato basil soup date marked 1/26 at walk in cooler, chef stated wrong date. Chef putting proper date...cooked Black, beans, sweet potatoes, polenta in reach in cooler was cooked 2 or 3 days ago in reach in cooler. Chef date marked.
Employee eating in a food preparation or other restricted area...open beverage glass in prep line at cook line. Employee moved.
Equipment in poor repair...broken reach in cooler door across from fryer at kitchen.
Stored food not covered...multiple food not covered at reach in cooler at kitchen. Chef covered
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time tracking for pizza by the slice, however, no written plan. Provided to operator vie email.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on low boy cooler at salad station with mold like buildup.
Employee with no hair restraint while engaging in food preparation. Observed multiple kitchen employees with no hair restraints.
Exterior door by restrooms has a gap at the threshold that opens to the outside.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on the top of the ice machine. Operator cleaned, sanitized, and placed in clean pan.
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.