ROBERTOS ITALIAN PIZZERIA
1906 CLINT MOORE RD, Boca Raton FL 33496 · 561-994-0170
Last inspected Mar 10, 2026 · 8 visits since August 2023
NOV 23
JUL 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031955 | Mar 10, 2026 | Jun 10, 2026 | $400 |
| 2--2025080726 | Sep 25, 2025 | Dec 4, 2025 | $400 |
Inspection history
8 visits, newest first
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from stove shredded lettuce (43-49F), butter 49-42F,. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed both foods stacked past the fill line. Operator removed parts of food out of temperature and placed below to quick chill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vent above triple sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves in walk in cooler.
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable at cook line.
Sep 25, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked noodles 79F. Per operator food was prepared yesterday. Observed food cooling covered. See stop sale. Observed in pizza station cooler beef (49F). Per operator food was prepared last night. Observed cooling in plastic container. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked noodles 79F. Per operator food was prepared yesterday. Observed food cooling covered. See stop sale. Observed in pizza station cooler beef (49F). Per operator food was prepared last night. Observed cooling in plastic container. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over lasagna in tall reach in freezer. Operator stored raw chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in pizza station cooler; cheese (45F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved cheese to walk in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in pizza station cooler; ham (47F). Per operator food was cut last night. Observed cooling in plastic container. See stop sale.
Cutting board has cut marks and is no longer cleanable at cook line.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in tall reach in freezer raw salmon stored over lasagna. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 butter (43-48F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator moved food out of temperature to another container and placed below flip top cooler.
In-use tongs stored on equipment door handle at cook line between uses. Operator removed.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Metal stem-type thermometer soiled. Operator cleaned and sanitized
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored above cooked lasagna in one door stainless reach in freezer. Both items not in original packaging. Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Minestrone soup date marked 7/4 per operator, item held at refrigeration temperature. Cooked pasta date marked 7/5. Per operator item held at refrigeration temperature.
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. Flip top cooler; cooked eggplant (55F-cold holding); fried eggplant (56F - Cold Holding); cooked chicken (56F - Cold Holding); cooked zucchini (56F - Cold Holding); cooked spinach 53 (56F - Cold Holding); anchovies (56F - Cold Holding); artichokes (56F - Cold Holding); cut tomatoes (50F - Cold Holding); marinara sauce (53F - Cold Holding). Monitored unit for approximately 30 minutes with no changes in temperature. Per operator all items in unit overnight. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; cooked eggplant (55F-cold holding); fried eggplant (56F - Cold Holding); cooked chicken (56F - Cold Holding); cooked zucchini (56F - Cold Holding); cooked spinach 53 (56F - Cold Holding); anchovies (56F - Cold Holding); artichokes (56F - Cold Holding); cut tomatoes (50F - Cold Holding); marinara sauce (53F - Cold Holding). Monitored unit for approximately 30 minutes with no changes in temperature. Per operator all items in unit overnight. Not prepared or portioned today. See stop sale.
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. Garlic in oil at prep table to date marked. Operator states item was prepared 1.5 hours ago. Operator set timer for 2.5 hours
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 handout to operator. Operator printed and filed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass door cooler at 12:30pm prepared salad 52F (ambient cooling since 11:00am); prepared salad (1:20) (52F - Cooling). Unit has an ambient temperature of 50F. Item will not reach 41F within 4 hours, operator moved to walk in cooler
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Squirt bottles stored in storage cabinet in employee restroom. Operator moved to warewashing area to be cleaned and sanitized
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Pans stored in cook line hand wash sink. Operator removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. CFM arrived at time of inspection
Food stored on floor. Cases of produce/raw chicken stored on floor in walk in cooler. Operator moved to shelf
Interior of freezer has exposed insulation. Observed at chest freezer next to mixer
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.