POSITANO
4400 N FEDERAL HWY STE 190, Boca Raton FL 33431 · 561 998 0896
Last inspected Apr 28, 2026 · 6 visits since September 2023
APR 24
MAR 25
APR 25
JAN 26
APR 26
— STEADY
5 inspections within 23 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. meat sauce (47F - Cold Holding) per operator items not prepared or portioned today. Held covered in walk in cooler overnight. Operator discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022031662 | Jun 15, 2022 | Jul 21, 2022 | $200 |
Inspection history
6 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Carbon dioxide/helium tanks not adequately secured. Co tanks by ice machine and soda rack not secured
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over dishwasher missing
Show the remaining 5 findings ▾
Cloth used as a food-contact surface. Cloth towel used to store herbs. Chef removed towel
Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation without any hair restraints while engaging. Employee put on hair restraints
Equipment in poor repair. Door gaskets on reach in coolers on cook line in disrepair
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean knives in between cracks by three compartments sink. Chef removed knives.
No Heimlich maneuver/choking sign posted.
Jan 30, 2026Inspection 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 ▾
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 handled soiled server trays before placing them into dish machine, then handled clean server trays coming out of the dish machine, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
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. meat sauce (47F - Cold Holding) per operator items not prepared or portioned today. Held covered in walk in cooler overnight. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (47F - Cold Holding) per operator items not prepared or portioned today. Held covered in walk in cooler overnight. Operator discarded. See stop sale.
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.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink full of pots and pans. Chef removed all items out of sink and washed and sanitized
In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cook line. Chefremkved and placed knife in dishwasher area
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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. Cutting washed vegetables with no gloves. Cook stopped washed hands and put gloves on and rehashed cut vegetables
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on top of cooked potatoes. Chef removed items
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine is showing a black mold like substance
Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cookline need handles to be cleaned
Employee with no hair restraint while engaging in food preparation. Employees put hair restraints
In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cook line. Chef removed knifes.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temperature 80°f Chef removed water
Apr 10, 2024Inspection 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.
Employee with no hair restraint while engaging in food preparation. Cooks put hats on
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef discarded water.
No Heimlich maneuver/choking sign posted.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top two door cooler on the cook line at Pasta, ziti, spaghetti, sausage; (46-50F - Cold Holding), chef moved all items to working cooler and called for maintenance
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled, chef labeled bottles
Employee with no hair restraint while engaging in food preparation. Employees put hats on
Food stored on floor. Box of food on the floor in the walk-in cooler, chef picked up.
No Heimlich maneuver/choking sign posted.
Time/temperature control for safety food thawed in an improper manner. Thawing fish on the counter,chef moved to walk-in cooler
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.