MARIO'S OSTERIA
1400 GLADES RD BAY #210, Boca Raton FL 33431 · 561.239.7000
Last inspected May 28, 2026 · 8 visits since November 2023
MAR 25
JUL 25
DEC 25
MAY 26
MAY 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at veal (47F - Cold Holding); chicken (48F - Cold Holding). Manager put ice on items
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016053688 | Nov 1, 2016 | Jan 20, 2017 | $360 |
Inspection history
8 visits, newest first
May 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 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. Glass washer at front bar with 0 chlorine ppm. Manager changed bucket and primed to 100 ppm chlorine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by the soup station. Employee filled paper towels
Bowl or other container with no handle used to dispense food. Using steel cup for ice at bar. Manager removed cup and replaced with scoop.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish that was thawed was still in reduced oxygen package, manager removed fish from reduced oxygen packaging
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at cook line shelf. Manager discarded
Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted at cook line top shelf. Chef inverted
Unwashed fruits/vegetables stored with ready-to-eat food. Fruit with stickers on salad station. Manager removed stickers and washed before cutting.
May 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of 55 oz black olives
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line cooked beans (61F - Cold Holding); mozzarella (61F - Cold Holding), chef said it was just prepared
Handwash sink not accessible for employee use at all times. Handwashing sink by pizza station blocked by garbage can. Manager removed
Handwash sink used for purposes other than handwashing. Dishes and spoons in handwashing sink. Manager removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine had a black mold like substance in the ice chute
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (119F - Hot Holding) left on the counter, chef reheated chicken to 172°f
Handwash sink not accessible for employee use at all times. Cart with pasta blocking handwashing sink by dishwasher. Manager moved cart
No soap provided at handwash sink. Soap dispenser not working at salad station. Manager put soap bottle at handwashing sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna still in reduced oxygen packaging after thawing. Manager removed tuna from reduced oxygen packaging.
Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled flour
Jul 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at veal (47F - Cold Holding); chicken (48F - Cold Holding). Manager put ice on items
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (109F - Cold Holding); cooked fish (111F - Cold Holding); (111F)left on counter to cool. Chef said items on stove for approximately 30 minutes. Manager moved items to reach in cooler to cool
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled paper towels
No soap provided at handwash sink. No hand washing soap at handwashing sink at dishwasher. Manager filled soap
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station and front bar. Manager posted handwashing signs
Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled flour
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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
Bowl or other container with no handle used to dispense food. Cup being used as a scoop. Manager discarded cup and put scoop
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at salad station and both bars.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in flip top cooler
Nov 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line, utensils in 93F water. The water was discarded and utensils washed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in ice machine area.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 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. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ditolini (78F - Cold Holding) per operator less than three hours. Operator voluntary discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cavatel sauce (119F - Hot Holding); Alfredo (123F - Hot Holding) sitting on top of steamed table.cooked reheated to proper temperature.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers.
Handwash sink used for purposes other than handwashing. At bar handwashing sink used as dump sink ice cubes in sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
Buildup of food debris/soil residue on equipment door handles. Bison reach in freezer Buildup of food debris/soil residue on equipment door handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza preparation table.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cook line engaging in food preparation with no beard guard/restraint
Food stored on floor. Case of can beans stored on floor in storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F at expo station observed In-use utensil stored in standing water 105F on cook line.
In-use wet wiping cloth/towel used under cutting board.at rear cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Though out kitchen. Operator removed
Working containers of food removed from original container not identified by common name. Flour container not labeled
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.
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. Main kitchen salad station- observed employee open reach in cooler multiple times, grab food items and continue to prepare ready to eat salad for customers without washing hands or changing gloves.
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. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.
Food stored on floor. Walk in freezer- observed containers of raw chicken being stored on the floor.
Ice scoop handle in contact with ice. Outside bar ice bin- observed stainless steel cup without handle being stored inside ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen walk in cooler- observed mixing bowl being stored inside container of marinara. Operator removed mixing bowl.
In-use wet wiping cloth/towel used under cutting board. Observed at cold holding unit at cook line grill station.
Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza station reach in cooler- observed employee Gatorade in cooler. Operator removed Gatorade.
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.