IL FIORE
9874 YAMATO RD STE 114, Boca Raton FL 33434 · 5619312926
Last inspected Jun 15, 2026 · 8 visits since August 2023
DEC 24
MAR 25
JUN 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024. Operator renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019063284 | Dec 6, 2019 | Jan 24, 2020 | $720 |
Inspection history
8 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
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. Chlorine ppm 0 for dishwasher. Manager changed bucket and primed to 100 ppm
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 Expired more than 60 days. Paid on their account at my Florida license.com Uploaded and confirmed payment
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last day of use.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by three compartment sink.
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.
No soap provided at handwash sink. No soap at handwashing sink by three compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Employee labeled bottles
Bowl or other container with no handle used to dispense food.bowls being used as scoops. Chef removed bowls
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors at front counter handwashing
Cloth used as a food-contact surface. Cloth towel in contact and used as a food liners. Chef removed towel
Covered waste receptacle not provided in women's bathroom.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraint. Employee put on a hair restraint
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink y splitter on hose Bibb didn't have a hose Bibb vacuum breaker
Handwash sink not accessible for employee use at all times. Employee Hand washing sink in restroom was being blocked. Employee moved item.
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. Form emailed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza slices.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling above ice machine where pipes go into ceiling. Need to seal.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of beverage over cutting board on cook line. Chef discarded cup of beverage.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint. Employee put on hair restraints.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink inside reach in cooler next to consumer food. Chef discarded
Standing water in bottom of reach-in-cooler. Two door cooler on cook line with standing water
Working containers of food removed from original container not identified by common name. Flour containers not labeled.
Jun 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate2 Basic
Show 10 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pizza holder for slices with no sneeze guard. Chef moved slices away from area.
Handwash sink used for purposes other than handwashing. Pots were being stored in handwashing sink. Chef removed pots
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by ice machine. Chef filled paper towels.
No probe thermometer provided to measure temperature of food products. No regular probe thermometer, only one on site starts 50°, only for cooking.
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.
No soap provided at handwash sink. No handwashing soap at handwashing sink by ice machine. Chef filled soap
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No paper work for pizza slices. Form emailed
Insect control device installed over food preparation area. Bug zapper above coffee area above coffee pots and cups
Working containers of food removed from original container not identified by common name. Containers with flour not labeled. Spray Bottle with oil not labeled. Chef labeled
Mar 11, 2025Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. On cook line, black garbage bag used to store rolls that are being served to customers.
Handwash sink used for purposes other than handwashing. Handwashing sink on cook line has wet soiled towel stored in sink. Operator removed towel.
Bowl or other container with no handle used to dispense food. On cook line, cup used to dispense cooked pasta. Operator discarded cups
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee open beverage stored on cutting board. Operator discarded drink.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024. Operator renewed during inspection
Handwash sink used for purposes other than handwashing. By standing mixer, handwashing sink used to fill up container.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Prep area by standing mixer has fly trap hanging above where food is prepped.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
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. Front counter pizza station- observed employee rub hands on apron with out washing hands. Explain to employee about proper hand washing.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen next to mixer.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter- establishment does not have written procedures for pizza slices and cut tomatoes.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table at walk in cooler- observed employee bottle of water on prep table. Employee removed water bottle.
Food stored on floor. Walk in cooler- observed pot of tomato sauce being stored on the floor.
In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
Soiled dry wiping cloth in use. Observed at main kitchen cold holding unit cutting board and front counter cold holding unit cutting board.
Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed bottles of oil with no labeling
Aug 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used for liner for cooked eggplant Chef removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top cooler at front counter at Ham, sausage; (44-45F - Cold Holding), chef moved to lower part of cooler which had ambient air at 38 and called for maintenance
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs on steam table at Meatballs; (106F - Hot Holding), chef reheated to 165° and above
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink.
In-use knife/knives stored in cracks between pieces of equipment.
No Heimlich maneuver/choking sign posted.
Standing water in floor drain/floor drain draining very slowly. Hand wash sink by the cook line draining very slow
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.