VILLA ROSANO
9858 CLINT MOORE RD C118, Boca Raton FL 33496 · 561.470.0112
Last inspected Aug 19, 2026 · 9 visits since July 2023
JUL 24
SEP 24
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024042295 | Jul 17, 2024 | Nov 14, 2024 | $800 |
| 2--2022040006 | Aug 12, 2022 | Feb 3, 2023 | $400 |
| 2--2020033121 | Jul 8, 2020 | Aug 18, 2020 | $400 |
Inspection history
9 visits, newest first
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - left flip top - cooked rice (47-50F). Per operator prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item covered. See stop sale.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then touched single service items without first washing hands. Reviewed proper procedures and employee washed hands.
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. Cookline - left flip top - cooked rice (47-50F). Per operator prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item covered. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Show the remaining 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Frank Rosano
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Cookline flip top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline low boy freezer gaskets.
Raw fruit/vegetables not washed prior to preparation. Observed employee cut raw broccoli and raw mushrooms without first washing. Reviewed proper procedures to wash fruit/vegetables prior to cutting.
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed raw salmon stored on floor in walk in cooler. Operator provided.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign stored at sink in kitchen by ware washing area. Operator provided.
Old labels stuck to food containers after cleaning. Observed old labels stored on food containers after cleaning at warewashing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 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 tomato sauce 56F. Per operator food was prepared yesterday around 6pm. Observed cooling covered and cooling in large containers. 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 tomato sauce 56F. Per operator food was prepared yesterday around 6pm. Observed cooling covered and cooling in large containers. See stop sale.
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. Observed in flip top cooler next to door heavy cream 50F. Per operator food was not prepared or portioned today. Per operator food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler next to door heavy cream 50F. Per operator food was not prepared or portioned today. Per operator food held in unit overnight. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Carbon dioxide/helium tanks not adequately secured at back of kitchen.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw calamari in cook line cooler. Operator reorganized
Toxic substance/chemical improperly stored. Cans of wd40 stores in shelf with dry storage items. Operator properly stored
Buildup of food debris/soil residue on equipment door handles.
Jul 18, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
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.
Jul 17, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in walk in cooler. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches inside of wheel of pasta water boiler on cook line in kitchen. Observed approximately 4 live inside of drip pan area of right side cook line flip top in kitchen Observed 2 live roaches inside of wheel of oven on cook line in kitchen Observed 1 live roach inside of wheel of prep table directly in front of cook line in kitchen. Observed 1 live roach on wooden chicken pounding prep table directly in front of cook line in kitchen Observed approximately 1 live roach inside of drip pan area of pizza line flip top cooler at front line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
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.
Dead roaches on premises. Observed 1 dead roach inside of lip of metal shelving above cook line in kitchen
Floor soiled/has accumulation of debris. Observed along baseboards under cook line equipment under hood
Standing water in floor drain/floor drain draining very slowly. Observed under pasta water boiler on cook line
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 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. Employee handling cooked pasta to portion with bare hands. Item not immediately going to be heated to 145°F. Discussed with operator
Toxic substance/chemical improperly stored. Can of wd40 stored on top of paper towel dispenser above food items on cook line. Operator stored properly
Clams tag removed from original container prior to container being emptied. Operator replaced
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
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
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. Not provided for new employees. Provided to operator
Buildup of food debris/soil residue on equipment door handles. Observed on cook line coolers
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink
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.