PREZZO
5560 N MILITARY TRL STE 300-302-304, Boca Raton FL 33496
Last inspected Mar 23, 2026 · 14 visits since July 2023
MAR 24
SEP 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at bar area one small flying insect on top of orange slices in small container. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,420
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024063536 | Sep 5, 2024 | Dec 26, 2024 | $600 |
| 2--2023067645 | Nov 15, 2023 | Jan 16, 2024 | $700 |
| 2--2023069705 | Dec 7, 2023 | Jan 16, 2024 | $800 |
| 2--2022004205 | Dec 15, 2021 | Feb 18, 2022 | $320 |
Inspection history
14 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Ware washing employee rubbed eye then went to prep area and touched clean clear food containers, reviewed hand washing with operator.
Ceiling vents soiled with accumulated food dust above rear exterior kitchen door.
Cove molding at floor/wall juncture missing at pantry station west side wall.
Cutting board has cut marks and is no longer cleanable at cook line.
Show the remaining 2 findings ▾
Other damage to wall at pantry station north wall behind flip top unit on the left side.
Water leaking from faucet at triple sink.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched pants and then proceeded to wrap onions in container without washing hands. Discussed with operator. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk 45F at wait station cooler. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator chose to discard with time left on clock.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries 116F stored in fryer under no temperature control. Per operator food held in fryer Les than four hours. Operator chose to discard with time remaining.
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.
Cutting board has cut marks and is no longer cleanable at cookline.
Ice scoop handle in contact with ice at bar area. Operator removed.
Insect control device installed over food preparation area. Observed fly device stored over clean cups at coffee station. Operator removed.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found Observed approximately 7 small flying insects in kitchen flying around near entrance of walk in cooler. Observed 2 small flying insects at bar area, with one small flying insect landing on top of orange slices.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw pork stored over hamburger buns. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at bar area one small flying insect on top of orange slices in small container. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at wait station cooler milk (59F). Food held in unit more than 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at wait station cooler milk (59F). Food held in unit more than 4 hours. See stop sale. Observed at flip top cooler butter (43-60F) and raw burgers (45F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath.
Food stored on floor. Observed a box of Calamari on floor in freezer. Operator stored properly.
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment and begin handling utensils without first washing hands. Instructed employee to wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breading station: liquid egg (60F - Cold Holding) being held less than 2 hours. Operator placed in ice bath with ice covering to the level of food, retook temperature at 46F 1 hour later. Discussed time as a public health control and provided written plan cooked pasta (74F - Cold Holding) being held at steam table for soup. Operator states item has been out for approximately 1.5 hours. Operator placed in ice bath
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked garlic in oil (120F - Hot Holding) at bread station. Operator states item has been in holding cabinet for approximately 1.5 hours. Operator reheated to 165F and turned up steam table
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clam/mussel tags not marked with last date served. Some tags not marked with last date served. Discussed with operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled
Cove molding at floor/wall juncture broken/missing. Observed at salad station
In-use tongs stored on equipment door handle between uses. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80F at pizza station. Operator removed, discarded water and cleaned and sanitized utensils
Mar 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza line: cooked chicken wings (52F); cheese (56F); cooked meatballs (57F); cooked sausage (53F); cooked onions (55F); cooked tomatoes (53F). Operator states items have been in unit for approximately 3 hours. Monitored unit with no changes in temperature. Operator started to ice items and return items to walk in freezer to quick chill
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Food stored on floor. Observed in walk in freezer. Operator moved to shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at drain under ware washing area
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lettuce from package without first washing produce. Discussed with operator. Operator instructed employee to wash produce and clean and sanitize surfaces
Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
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. Dish machine and bar dish machine tested at 0ppm chlorine. Tested for hot water at less than 160F. Operator states new dish washers are on order. Instructed operator to manually sanitize wares
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to dump water and pizza area hand wash sink used to fill up water for utensil hot holding well. Discussed with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machines
Dec 7, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Non-pitting surface rust on food-contact equipment. Observed on ware storage shelving
Dec 6, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach on prep table at pizza station on front line not in kitchen. Operator removed cleaned and sanitized. Observed approximately 15 live roaches on ground behind prep table and shelving directly next to salad station Observed 2 live roaches on bottom shelf of shelving holding paper products directly next to salad line. Operator started to remove clean and sanitize
Non-pitting surface rust on food-contact equipment. Observed on ware storage shelving
Dead roaches on premises. Observed 3 dead roaches on shelving directly next to salad station on front line/expo line not in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils stored in standing water of 60°F at bar. Operator moved to running water
Single-service articles stored next to handwash/food preparation sink exposed to splash. Operator removed
Nov 15, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave building then re enter building and handle knives without first washing hands. Discussed with operator. Operator instructed employee to wash hands
Nonfood-grade bags used in direct contact with food. Cut lettuce, arugula stored in direct contact in can liners at salad line. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives (59°F-61°F) at bar area being held in garnish tray. Operation states item has been out for approximately 1.5 hours. Operator moved to reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread station cooked whole garlic in oil (121°F - Hot Holding) being held less than 2 hours. Operator reheated to 165°F and turned up warmer
Clam/mussel tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. canned clams cooling since 9:30am (12:05) ambient cooling (59F - Cooling); canned clams ambient cooling (1:05) (54F - Cooling) being cooled in cook line flip top. Based on current cooling rate item will not reach 41°F at the end of 4 hours, operator moved to reach in freezer to quick chill
Handwash sink used for purposes other than handwashing. Hand wash sink at bar used as dump sink as evidenced by strainer/straws/ice in hand wash sink. Operator removed
Employee eating in a food preparation or other restricted area. Observed employee eating while ware washing, then proceed to cook line while still eating. Discussed with operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with clean wares in ware washing area. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while food handling. Employee removed
Ice buildup in reach-in freezer. Observed at ice cube freezer at bar
In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Can liners used to stores lettuce/greens at salad station. Operator removed
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken meatballs stored above raw beef meatballs in walk in cooler. Operator flipped
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (57F - Cold Holding) being held at breading station on top of ice. Ice not covering sides of pan to the height of the food. Operator states item has been out for two hours. Operator iced liquid eggs butter for bread (69F - Cold Holding) being held at bread station. Operator states that item has been out for 2 hours. Discussed tphc with operator. Provided written procedure. Operator time marked item to be discarded at the end of four hours
Clam/mussel tags not marked with last date served. Discussed proper procedure with operator
Employee washed hands in a sink other than an approved handwash sink. Observed one employee washing his hand in the 3 compartment sink. Discussed proper hand washing with operator
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. Observed on oven door handle on cook line. Operator removed
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 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. Chef fixed sanitizer line
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. Employee touched Bread with bare hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insect seen hovering in kitchen. Chef killed flying insect and sanitize area.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Ice scoop handle in contact with ice.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor. Bar
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.