NINO'S RESTAURANT & PIZZA
7120 BERACASA WAY, Boca Raton FL 33433
Last inspected Jul 11, 2024 · 5 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 7 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. Walk in cooler at Cooked sausage; (51F - Cold Holding); cooked meatballs (51F - Cold Holding). Chef moved items to freezer and called for maintenance
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (54-57F - Cooling). The item had been cooling overnight. The item was discarded. See stop sale.
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. In the walk in cooler, tomato sauce (54-57F - Cooling). The item had been cooling overnight. The item was discarded. See stop sale.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Show 10 findings ▾
Food stored in ice used for drinks. See stop sale. Container of lemons in drink ice. Drink ice was discarded
Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. Drink ice contamination by container of lemons stored in ice
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowls with no handles used in flour and cheese. Chef discarded bowls
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where pipes go into ceiling
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee phone on prep table, employee removed
Employee with no hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Flour not labeled in big bucket. Chef labeled flour.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Cooked sausage; (51F - Cold Holding); cooked meatballs (51F - Cold Holding). Chef moved items to freezer and called for maintenance
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
Working containers of food removed from original container not identified by common name. Flour containers not labeled Chef labeled flour
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
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. The dishmachine registered 0ppm Chlorine. The operator changed the bucket and retested to 100ppm Chlorine.
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. At the front counter, pizza slices were not time marked. Time mark was applied. At the server station, the garlic oil was not time marked. Time mark was applied.
Manager or person in charge lacking proof of food manager certification.
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.