TRATTORIA NONNA
6006 SW 18 ST BAY 4/5, Boca Raton FL 33433 · 561-347-2344
Last inspected Aug 19, 2026 · 8 visits since July 2023
DEC 24
APR 25
OCT 25
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (48-55F - Cooling). The item had been cooling overnight in the walk-in cooler. The item was discarded. See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022059365 | Dec 8, 2022 | Feb 3, 2023 | $200 |
| 2--2015046202 | Sep 18, 2015 | Nov 6, 2015 | $760 |
Inspection history
8 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Using paper napkins as a food liner. Chef removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has no vacuum breaker
Clam/mussel/oyster tags not marked with last date served. Clams and mussel tags not dated with last day of use.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels
Show the remaining 6 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraint. Employee put on hair restraint
Equipment and utensils not properly air-dried - wet nesting. Metal pans being stacked wet
Working containers of food removed from original container not identified by common name. Flour container not labeled. Chef labeled flour
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 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. Employee cutting lemons with bare hands, Employee stopped cutting lemons, washed hands and put gloves on.
Handwash sink used for purposes other than handwashing. Handwashing sink had knives and cutting board
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front bar handwashing sink.
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.
No soap provided at handwash sink. No handwashing soap at front bar handwashing sink
Cloth used as a food-contact surface. Cloth towel used as a food liner, Chef removed cloth towel
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pocket book in kitchen on dry storage shelf. Employee moved pocket book
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. No employee must wash hand in both restrooms handwashing stations used by employees
Working containers of food removed from original container not identified by common name.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Surface cleaner not labeled at back handwashing sink. Operator labeled.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container. Operator removed.
Food stored on floor. Pans of beet stored on floor of walk in cooler. Operator reorganized.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from drain on cook line.
Working containers of food removed from original container not identified by common name. Working container of salt not labeled on kitchen prep line. Operator labeled.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over squeeze bottles of ready to eat sauces and dressings in salad prep reach in cooler. Employee reorganized.
Clams/mussels tag removed from original container prior to container being emptied.
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/
No paper towels or mechanical hand drying device provided at handwash sink by warewashing area.
Spray bottle containing surface sanitizer not labeled underneath warewashing station. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of debris. Operator cleaned and sanitized during inspection.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection.
Buildup of food debris/soil residue on equipment door handles and gaskets. Operator cleaned during inspection.
Carbon dioxide/helium tanks at the bar not adequately secured.
Food stored on floor. Observed food stored directly on the walk in cooler floor ( pan of roasted artichokes). Operator relocated to shelf.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (48-55F - Cooling). The item had been cooling overnight in the walk-in cooler. The item was discarded. See Stop Sale
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. In the walk in cooler, tomato sauce (48-55F - Cooling). The item had been cooling overnight in the walk-in cooler. The item was discarded. See Stop Sale
Clam/mussel/oyster tags not marked with last date served.
Jul 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on the pizza make table at sausage, meatballs, cooked onions, ham (47-49F - Cold Holding), chef said items approximately 3 or 4 hours in unit, but owner came and discarded all items and called for maintenance
Clam/mussel/oyster tags not marked with last date served.
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.
Carbon dioxide/helium tanks not adequately secured. Manager chained up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded
Employee with no hair restraint while engaging in food preparation. Cooks put hats on
Food stored on floor. Manager picked up
No handwashing sign provided at a hand sink used by food employees. Sink by the ice machine
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.