JOSEPHINE'S ITALIAN REST
5751 N FEDERAL HWY, Boca Raton FL 33487 · 561.988.0668
Last inspected Mar 23, 2026 · 7 visits since January 2024
MAR 24
OCT 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw fish in reach in cooler. Employee removed food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
In-use utensil stored in unclean water at 132 degrees Fahrenheit....employee removed water.
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......cheese 45F, cooked vegetables 44F in bottom shelf in tall reach in cooler. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......cheese 45F, cooked vegetables 44F in bottom shelf in tall reach in cooler. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink not accessible for employee use at all times...blocked by coffee box, ice tea machine at server station. Manager removed those things.
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...marinara sauce was cooked 3 days ago in walk in cooler. Employee date marked.
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....meat sauce was cooked 8/23/25 at walk in cooler. See stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....meat sauce was cooked 8/23/25 at walk in cooler.
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...cheese 46F, pasta 44F in tall reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 46F, pasta 44F in tall reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pomodoro sauce 118F, marinara. 123F in steam table at kitchen, after stirring food get 151F, food being held less than an hour. Chef covered food.
Manager or person in charge lacking proof of food manager certification.
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....degreaser spray bottle. Employee labeled.
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle soiled dishes and then handed cleaned dishes for air dry.
Food stored in ice used for drinks.....Coca-Cola bottles stored in drink ice at bar. See stop sale. Employee discarded ice.
Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash above cooked vegetables, cheese in reach in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks.....Coca-Cola bottles stored in drink ice at bar.
Handwash sink not accessible for employee use at all times...blocked by the shelf at server station. Operator slightly removed shelf.
Handwash sink used for purposes other than handwashing...ice dumped in hand washing sink at server station.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/...Roberto Tribunella
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the counter. Employee removed.
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food, raw chicken above dressing, pasta at reach in cooler.employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw fish in reach in cooler. Employee removed food.
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...butter 47F, sausages 56F, raw fish 47F, cooked chicken 45F, rice 47F, sun dried tomatoes 44F, egg wash 45F in flip top reach in cooler by the handwashing sink. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 47F, sausages 56F, raw fish 47F, cooked chicken 45F, rice 47F, sun dried tomatoes 44F, egg wash 45F in flip top reach in cooler by the handwashing sink. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding meatballs 116-119F in steam table being held about 2 hours. Employee removed food to reheating.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening... beans, cheese opened 4/5 days ago at salad cooler. Cook voluntarily discarded.
Handwash sink not accessible for employee use at all times... blocked by reach in cooler and installed opposite side at dishwashing area.
Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink at kitchen by the dishwashing sink. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tomato sauce, marinara sauce, house made dressing, cooked eggplant, egg rolls, cooked chicken at walk in and reach in cooler. Cooked stated food was cooked / prepped 2 days, 3 days ago. Employee date marked.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pasta 45F, shredded mozzarella cheese 45F in tall reach in cooler kitchen.... Cooked potatoes 44F, butter 45F, rice 44 F, raw chicken 47F in reach in cooler next to handwashing sink at kitchen. Food not prepped or portion today, food being held less than 4 hours. Employee removed food another acceptable cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Water leaking from pipe at handwashing sink at kitchen.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.....raw sea food above cheese, eggplant at reach in cooler. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw chicken 44°, raw shrimp 44°, raw veal 44° F in reach in cooler at kitchen. Employee covered food with ice.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade.employee cleaned
Handwash sink not accessible for employee use at all times at dishwashing area.
No probe thermometer provided to measure temperature of food products.
Stored food not covered...soup at walk in cooler.
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.