NARBONA AT BOCA RATON
5250 TOWN CENTER CIR STE 101, Boca Raton FL 33486 · (305) 244-2527
Last inspected Mar 10, 2026 · 13 visits since September 2023
MAR 24
AUG 24
DEC 24
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 Dead flies in hand sink at meat department
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030476 | Mar 2, 2026 | Jun 24, 2026 | $880 |
| 2--2025063566 | Jul 31, 2025 | Dec 3, 2025 | $600 |
| 2--2024055939 | Aug 19, 2024 | Oct 16, 2024 | $800 |
| 2--2024022168 | Mar 28, 2024 | May 9, 2024 | $200 |
Inspection history
13 visits, newest first
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable at cookline.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Employee ate then handled clean equipment at cookline without washing hands. Reviewed hand washing and gloves usage with operator, employee washed hands and changed gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Coffee area employee fixed hair then began preparing a customers coffee order, without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer; raw frozen salmon not in original packaging stored over ready to eat frozen dough for empanadas. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler; raw chicken stored over raw beef, operator stored properly.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 1. Sushi Section hand washing sink removed.
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No soap provided at handwash sink. 1; Bar area Hand washing sink, operator replaced.
Probe thermometer not within the intended measuring range of use.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Pizzeria Area; hand washing sink water 80F observed missing screw for hot water knob.
Cutting board has cut marks and is no longer cleanable at cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Coffee area; cabinet below oven employee bag stored on top of open box of single service coffee cups. 2. Coffee area; reach in cooler below register, employee food stored on top of a container of 3. Pizzaria Area; employee cups stored over bulk cooked peppers. Operator stored properly.
Floor area(s) covered with standing water. 1. Bar Area near hand washing sink.
Standing water in floor drain/floor drain draining very slowly. 1. Kitchen hand washing sink by salad section.
Water leaking from pipe and/or faucet/handle. 1. Bar Area; hand washing sink linking water from the upper draining pipe.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor tiles missing and/or in disrepair. On cook line At walk in freezer
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and handled cooking equipment with the same gloves. Chef removed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over box of butter in walk in cooler Removed
Spray hose at dish sink lower than flood rim of sink. One bay next to dish washer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potato (49F - Cold Holding); in flip top cooler end of cook line. Out less than four hours. Not prepped or portioned today. Placed back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (82F - Hot Holding); baked potato (49F - Hot Holding) on cook line. Out less than four hours. Instructed to reheat to 165F. Discussed time as a public health control with chefs.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In gelato station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Butcher shop hand sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor tiles missing and/or in disrepair. On cook line At walk in freezer
Old labels stuck to food containers after cleaning. On rack
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in salad station in kitchen
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Employee touched garbage bin with barehands and then started handling food containers at bane Marie in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peppercorn sauce Raw tuna over potatoes In Bane Marie at beginning of cook line Chef removed
Spray bottle containing toxic substance not labeled. At gelato station
Raw fruits/vegetables not washed prior to preparation.in use avocados containers stickers
Wiping cloth sanitizing solution stored on the floor.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Spray hose at dish sink lower than flood rim of sink. In triple sink Hooked behind ring
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. bolognas (70F - Cold holding); cooked marinara (60F - Cold Holding); bolognas (47F - Cold Holding); cooked marinara (47F - Cold Holding); lasagna (45F - Cold Holding); cooked quinoa (58F - Cold Holding); cooked salsa (45F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. ricotta (50F - Cold Holding); Gorgonzola cream sauce (60F - Cold Holding); cooked tomato sauce (60F - Cold Holding); bolognas (60F - Cold Holding); mushroom sauce (60F - Cold Holding); meatballs (52F - Cold Holding); sausage (52F - Cold Holding); cooked rice (52F - Cold Holding); in flip top cooler at beginning of cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bolognas (70F - Cold holding); cooked marinara (60F - Cold Holding); bolognas (47F - Cold Holding); cooked marinara (47F - Cold Holding); lasagna (45F - Cold Holding); cooked quinoa (58F - Cold Holding); cooked salsa (45F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. ricotta (50F - Cold Holding); Gorgonzola cream sauce (60F - Cold Holding); cooked tomato sauce (60F - Cold Holding); bolognas (60F - Cold Holding); mushroom sauce (60F - Cold Holding); meatballs (52F - Cold Holding); sausage (52F - Cold Holding); cooked rice (52F - Cold Holding); in flip top cooler at beginning of cook line. Not prepped or portioned today. In unit over four hours.
Toxic substance/chemical improperly stored. Spray bottle with pasta making equipment
Spray bottle containing toxic substance not labeled. Two spray bottles at Deli Under Sushi station hand sink
Working containers of food removed from original container not identified by common name. Salt butcher station
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PABLO MELGAREJO 12/13/2019
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority7 Intermediate6 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over apples sushi reach in cooler Raw chicken not commercially packaged over cooked onions and peppers in walk in cooler Raw salmon over cheese in reach in cooler end of cook line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs (84F - Cold Holding); on cook line. Out less than four hours. Placed in cooler.
Spray hose at dish sink lower than flood rim of sink. Hooked behind ring
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brie (46F - Cold Holding); cream cheese (55F - Cold Holding); at flip top cooler end of cook line. Not prepped or portioned. Items nested above rim line. Placed in cooler below. Out less than four hours. milk (52F - Cold Holding); at coffee station in dining room. Out less than four hours. Placed 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 Empanadas
small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 Dead flies in hand sink at meat department
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PABLO MELGAREJO 12/13/2019
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Outside walk in cooler
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP and sous vide raw meat seafood chicken
Spray bottle containing toxic substance not labeled. On floor at bar
Bowl or other container with no handle used to dispense food. Bread crumbs
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. Calamari and salmon in walk in cooler Opened on site
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Time/temperature control for safety food thawed in an improper manner. Octopus at room temperature in two compartment sink
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade. Sanitizer Bucket (Quaternary 200ppm); on cook line.
Working containers of food removed from original container not identified by common name. Sugar flour bakery prep area of kitchen
Mar 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Jan 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority9 Intermediate0 Basic
Show 12 findings ▾
Spray hose at dish sink lower than flood rim of sink.
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. meatballs (54F - Cooling); cooked egg plant lasagna (54F - Cooling); calamari (54F - Cooling); cooked tomato sauce (54F - Cooling) display case in deli. Food prepped over four hours. Food Did not cool to 41F within 4 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. meatballs (54F - Cooling); cooked egg plant lasagna (54F - Cooling); calamari (54F - Cooling); cooked tomato sauce (54F - Cooling) display case in deli. Food prepped over four hours. Food Did not cool to 41F within 4 hours.
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. Cooked quinoa (64F - Cooling); cooked rice (64F - Cooling) at 1 pm since 12:00 pm to 64F at 1:20 pm on cooling rack. Cooling at room temperature. Moved to walk in cooler.
Handwash sink used for purposes other than handwashing. Shrimp defrosting in hand sink at cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In walk in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Emailed operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled. Spray bottle at ice cream station.
Sep 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.