JOSIES RISTORANTE & PIZZERIA
650 E WOODBRIGHT RD/, Boynton Beach FL 33435 · 561.364.9601
Last inspected Feb 9, 2026 · 9 visits since November 2023
JAN 24
OCT 24
DEC 24
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ground beef and grilled onions.Marked 9.3 instead of 10.3.24 Operator marked 10.3.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023036479 | Jun 16, 2023 | Jul 31, 2023 | $200 |
| 2--2018009181 | Feb 16, 2018 | Mar 15, 2018 | $400 |
Inspection history
9 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken veloute (46F - cooling) at 2:25; cooing since 4:00pm on 2/8; pomodoro (45F - cooling) at 2:28; cooling since 4:00pm on 2/8 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on cooling procedures. 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. walk in cooler: chicken veloute (46F - cooling) at 2:25; cooing since 4:00pm on 2/8; pomodoro (45F - cooling) at 2:28; cooling since 4:00pm on 2/8 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on cooling procedures. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over lasagna at flip top cooler drawers by walk in cooler. Raw smoked salmon over sauces at flip top cooler across from hot line. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: bolognese (131F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator placed back on stove to reheat to 165+F; wing sauce with butter (76F - Hot Holding) Observed sitting out at ambient temperature in kitchen. Per operator, out of temperature for approximately 3 hours. Operator placed in freezer to quick chill. Advised operator to use time control moving forward for wing sauce.
Show the remaining 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. For fresh clams and mussels. Educated operator on shellfish tag procedures.
Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area.
Oct 17, 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 ▾
Toxic substance/chemical improperly stored. In the dry storage area, a spray bottle of glass cleaner was stored on the shelf with dry spices. The bottle was moved
Handwash sink used for purposes other than handwashing. At the bar, the hand sink was full of ice and used to hold the juices. The items were removed from the sink.
Bowl or other container with no handle used to dispense food. In the bin of pasta flour, a flat cake pan was stored inside and used to dispense the flour. The item was removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Dec 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made pizza sauce 47-48F cooked yesterday, stored in a deep covered container at pizza station. 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. Home made pizza sauce 47-48F cooked yesterday, stored in a deep covered container at pizza station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon under raw sausage and raw ground beef in walk in cooler. Operator reversed items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crostini Salmone containing raw salmon, not identified. Operator printed new menus during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F at coffee station. Operator discarded water.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
3 Dented cans present of tomatoes at pizza station. See stop sale.
3 Shell eggs in use or stored with cracks or broken shells in drawers under grill. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ground beef and grilled onions.Marked 9.3 instead of 10.3.24 Operator marked 10.3.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crostini Salmone on menu, containing smoked salmon not identified. Operator identified during the inspection.
Employee water bottle on a food preparation table next to slicer. Operator removed bottle.
In-use wet wiping cloth/towel used under cutting board at cook line. Operator removed.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cooked chicken wings - operator moved lamb to correct placement.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station make table - pizza sauce (48F - Cold Holding); shredded mozzarella cheese (49F - Cold Holding); cut sausage (51F - Cold Holding); chopped meatballs (51F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Recommended Time procedures until unit is repaired or replaced.
Food not stored at least 6 inches off of the floor. 5 gallon containers of sauce on freezer floor - operator moved to shelf.
Nov 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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. cooked vegetables (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked spaghetti (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked cheese fiocchi (52F - Cold holding) in reach in cooler drawers on cook line. Per operator, pasta not prepped portioned or cooked today. Stored In unit overnight. External thermometer reading 44F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked vegetables (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked spaghetti (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked cheese fiocchi (52F - Cold holding) in reach in cooler drawers on cook line. Per operator, pasta not prepped portioned or cooked today. Stored In unit overnight. External thermometer reading 44F.
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/ Manager on site No proof of training.
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. Spray bottle container blue solution on shelf in front of dish wash area Labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Working containers of food removed from original container not identified by common name. Flour salt sugar
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.