PIEZANO'S PIZZA & PASTA
4131 N FEDERAL HWY, Boca Raton FL 33431 · 561.347.9777
Last inspected Aug 11, 2026 · 7 visits since July 2023
OCT 24
MAR 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee top salad with croutons with bare hands, instructed employee to wash hands and put on gloves
Nonfood-grade bags used in direct contact with food. Coconut shrimp stored in nonfood-grade bag in chest freezer. Operator moved to food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breaded stored over cooked eggplant in walk in cooler. Operator moved raw chicken and properly stored. Raw shell eggs stored over ready to eat tomato sauce. Operator moved shell eggs and properly stored
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought trash into kitchen then served beverages to customer no handwashing. Operator informed employee who then washed hands.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door reach in cook line; fried chicken (49F - Cold Holding); cheese (49F - Cold Holding) operator states items in fridge for 2 hours, moved to walk in cooler. Retook temperatures at end of inspection at 43F
Handwash sink used for purposes other than handwashing. Employee rinsed dirty cup in handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized
Employee personal food not properly identified and segregated from food to be served to the public. Cut melon for employees above restaurant food in walk in cooler. Operator removed melon from walk in cooler.
Food stored on floor. Oil stored on floor. Operator moved and stored properly.
Ripped/worn tin foil used as shelf cover at cook line. Operator removed and replaced tin foil
Stored food not wrapped. prosciutto stored open and unwrapped in chest freezer. Operator placed in food grade bag.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection
Raw animal food stored over or with unwashed produce. Case of raw shell eggs stored on top of case of unwashed lettuce in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked sausage date marked 2/5. Minestrone soup date marked 2/23. Chicken noodle soup date marked 2/23. Cooked beef date marked 2/22. Cooked marinara sauce date marked 2/24. All items stored in walk in cooler. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter with hose attached
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, operator moved to ware washing area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza on time as public health control. Pizza time marked. Provided written plan to operator
Buildup of food debris/soil residue on equipment door handles. Observed at pizza line flip top cooler, cook line flip top cooler
Equipment in poor repair. Multiple not in use cold holding units in establishment in non working order
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line flip top, steam table heavily soiled. Walk in cooler shelving soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed not in use 2 drawer cook line line reach in cooler heavily soiled
Time/temperature control for safety food thawed in an improper manner. Cooked lasagna thawing at room temperature on cook line. Employee moved to reach in cooler
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Marinara 60F @ 4:00 in deep covered plastic containers cooling since 1:00 rechecked 58F @4:30 at this rate will not cool to 41 degrees Fahrenheit within 6 hours. Operator placed into smaller container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lower flip top breaded chicken (47F - Cold Holding) per employee held out of temperature less than 4 hours not portion or prepared today. Operator placed in cooler to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Marinara 60F @ 4:00 in deep covered plastic containers cooling since 1:00 rechecked 58F @4:30
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator clean and sanitized
Food stored on floor. Observed plastic water bottles on the floor front entrance by reach in cooler with soda. Operator elevated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 119F on stove
No Heimlich maneuver/choking sign posted. email operator poster
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired more than sixty days Paid on line confirmation number 246054650
Employee with no hair restraint while engaging in food preparation. Cook put a hair restraint on.
Food not stored at least 6 inches off of the floor. Container of tomatoes sauce on the floor inwalk in cooler. Cook picked up
No Heimlich maneuver/choking sign posted.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 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 ppm at zero. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes.
Non-food grade paper/paper towel used as liner for food container. Brown paper towel being used as food liners. Chef discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coca Cola one door cooler on cook line at ham (45F - Cold Holding); cheese (45F - Cold Holding), chef moved items to working cooler and called for maintenance
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
Buildup of food debris/soil residue on equipment door handles. Door handles on the cook-line coolers
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 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. Observed chlorine 0 Ppm. Operator changed sanitizer rechecked 100 Ppm
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023. Operator renewed during inspection.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over bottles of peroni in walk-in cooler. Operator removed bottles to another cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon over cheese cake in Frigidaire reach in freezer not all commercially packaged. Operator inverted
No paper towels or mechanical hand drying device provided at handwash sink. At sink pizza station. Operator provided
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee plastic water bottles on cook line
Soiled dry wiping cloth in use. On cook line
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners cook removed
Bowl or other container with no handle used to dispense food.cook removed
Employee with no hair restraint while engaging in food preparation.
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.