NOVELLO RESTAURANT & BAR
5999 N FEDERAL HWY, Boca Raton FL 33487
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 A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tomato sauce date 9/5/25 at walk in cooler. See stop sale. Employee discarded food.
★ 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--2025037432 | Apr 9, 2025 | Jun 5, 2025 | $400 |
| 2--2024071480 | Oct 11, 2024 | Jan 9, 2025 | $200 |
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
Handwash sink used for purposes other than handwashing...stored Mats in handwashing sink at bar. Employee removed Matts.
In-use utensil spatula, spoons stored in standing water less than 135 degrees Fahrenheit at 77F at cook line. Employee removed to burner.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 53F-57F in dipper containers with covered, per chef and date food was cooked yesterday. Stop sale issue. Employee discarded food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tomato sauce date 9/5/25 at walk in cooler. See stop sale. 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....tomato sauce date 9/5/25 at walk in cooler.
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....tomato sauce 53F-57F in dipper containers with covered, per chef and date food was cooked yesterday.
Clams/mussels/oysters tag removed from original container prior to container being emptied...clams. Employee putt it back.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Apr 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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....chlorine 00 ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...quaternary ammonium 50 ppm. Chef corrected it at 209 ppm.
Handwash sink not accessible for employee use at all times...blocked by the moving cart at kitchen stored towel on the faucet in handwashing sink at kitchen, employee removed those things.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.... Chlorine and quaternary ammonium test kit both are water damage.
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.... Snapper thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from the package.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 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....chicken stocked 45F in walk in cooler in dipper than 4 inches containers. Per chef, date marked food was cooked yesterday. Stop sale issue. Employee discarded food.
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...00 ppm. Operator set up dishwashing sink and call Ecolab for Dishmachine.
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...arugula 58F, angel hair 51 F, penne pasta 50F, cut tomato 44F in reach in drawer at kitchen, food not prepped or portion today, food being held more than 4 hours ( over night ).... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stocked 45F in walk in cooler in dipper than 4 inches containers. Per chef, date marked food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...arugula 58F, angel hair 51 F, penne pasta 50F, cut tomato 44F in reach in drawer at kitchen, food not prepped or portion today, food being held more than 4 hours ( over night ). 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 chicken stock 113F in steam table ( steam table water 128F), food being held less than 4 hours, employee discarded food due to cooling temperature abuse.
Handwash sink used for purposes other than handwashing. Dumped Ice in handwashing sink at coffee station. Employee cleaned
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....sauce in walk cooler. Employee date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several food with wrong date marked at walk in cooler. Employee properly date marked.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 50F in reach in drawer at kitchen, per chef food was cooked cooked yesterday. Stop sale issue. Employee discarded food.
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...pasta 50F in reach in drawer at kitchen, per chef food was cooked cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....grilled onion 45F, butter 45F,sausages 44F in reach in drawer across from kitchen, and osso bucco 48 F, lamb shank 47F, cheese 46F in walk in cooler. Manager stated that for delivery door was opened long, manager opened inside walk in freezer. food not prepped or portion today, food being held less than four hours. Employee removed reach in cooler food to another acceptable reach in cooler.
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.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...promodoro sauce 52° in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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...promodoro sauce 52° in walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 45°F, mussels 45°F in reach in drawer across from steamer and exit door at kitchen being held less than four hours. Employee covered food with ice.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade, employee removed
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.