VILLAGIO AT BOCA
344 PLAZA REAL, Boca Raton FL 33432 · 561 447 2257
Last inspected May 19, 2026 · 10 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
11 cases · $8,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013258 | Dec 22, 2025 | Jul 1, 2026 | $800 |
| 2--2025061645 | Jul 22, 2025 | Feb 20, 2026 | $400 |
| 2--2021034614 | Jul 21, 2021 | Feb 1, 2022 | — |
| 2--2020031103 | Jun 25, 2020 | Jan 4, 2021 | $600 |
| 2--2020050531 | Oct 22, 2020 | Jan 4, 2021 | $600 |
| 2--2019044148 | Aug 23, 2019 | Feb 26, 2020 | $800 |
| 2--2018043084 | Jul 25, 2018 | Nov 7, 2018 | $3,200 |
| 2--2018019369 | Mar 2, 2018 | May 16, 2018 | $800 |
| 2--2017047562 | Sep 5, 2017 | Jan 11, 2018 | $300 |
| 2--2017026821 | May 15, 2017 | Aug 3, 2017 | $700 |
| 2--2015024501 | May 20, 2015 | Jul 2, 2015 | $400 |
Inspection history
10 visits, newest first
May 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves tuna tartar using raw tuna. Item not identified as a raw animal food
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. Operator unable to provide for any employees. Provided to operator
Walk-in cooler shelves with rust that has pitted the surface.
Mar 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority9 Intermediate4 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon, raw shrimp stored above cooked mussels in cook line cooler. Operator reorganized
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Spatula stored in cook line hand wash sink, bowl stored in bar hand wash sink. Operator removed
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment serves tiramisu using raw shell eggs. Item not indicated on menu as containing raw animal food
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves tuna tartar using raw tuna. Item not identified as a raw animal food
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink. Operator provided
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not provided for approximately 9 employees employed more than 60 days
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. Operator unable to provide for any employees. Provided to operator
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. 6 expired provided
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in Stan water of 120F on cook line. Operator discarded water and moved utensils to ware washing area
Interior of microwave has accumulation of black substance/grease/food debris. Observed on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above hand wash sink on cook line
Walk-in cooler shelves with rust that has pitted the surface.
Dec 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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. milk (48F - Cold Holding); butter (46F - Cold Holding) in wait station reach in cooler. Per operator held in cooler over night. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding); butter (46F - Cold Holding) in wait station reach in cooler. Per operator held in cooler over night. Items not prepared or portioned today. See stop sale.
No soap provided at handwash sink. Handwashing sink in ware washing area. Operator provided.
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.
Spray bottle containing toxic substance not labeled. In ware washing area spray bottle containing yellowish liquid not labeled. Operator identified as bleach and labeled
Jul 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone to touching cook line equipment
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef grabbed raw seafood with barehands then began touching equipment to cook. Hands not washed in between. Chef 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. cooked eggplant (53F - Cold Holding); diced tomatoes (53F - Cold Holding); bolognas (53F - Cold Holding); mozzarella (53F - Cold Holding); butter (53F - Cold Holding); clams (53F - Cold Holding); flip top cooler on cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant (53F - Cold Holding); diced tomatoes (53F - Cold Holding); bolognas (53F - Cold Holding); mozzarella (53F - Cold Holding); butter (53F - Cold Holding); clams (53F - Cold Holding); flip top cooler on cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (122F- Hot Holding); chicken stock (122F - Hot Holding) in steam table. Out less than four hours. Reheated items to 165F. Steam table turned up.
Toxic substance/chemical improperly stored. Chemical spray bottle next to microwave on cook line Removed
Clam tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Spray bottle at hand sink at triple sink Pizza station Labeled
Dec 17, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Renewed on site
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta reach in cooler on cook line. Removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tomato sauce (122F - Hot Holding) steam table on cook line. Out less than four hours. Reheated to 165F
Clam/mussel/ tags not marked with last date served.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 79F at hand sink near ice machine
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130F on cook line
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing bread in walk in cooler Removed from bag
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corvina (50F - Cold Holding); reach in cooler drawer on cook line. Not prepped or portioned. Removed from walk in cooler less than four hours ago. Placed on ice.
Clam/mussel tags not marked with last date served.
No tag on in-shell clams. Tag Placed with clams
Floor tiles missing and/or in disrepair. Outside walk in cooler
Old labels stuck to food containers after cleaning.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lentil soup (47F - Cooling); in walk in cooler. Chef states soup cooked last night. In unit overnight. Not prepped or portioned today. Soup did not reach 41F within 6 hours.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
Operating with an expired Division of Hotels and Restaurants license.
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. lentil soup (47F - Cooling); in walk in cooler. Chef states soup cooked last night. In unit overnight. Not prepped or portioned today. Soup did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); clams (47F - Cold Holding); mozzarella (47F - Cold Holding) salad reach in cooler. Chef states food not prepped or portioned. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); clams (47F - Cold Holding); mozzarella (47F - Cold Holding) salad reach in cooler. Chef states food not prepped or portioned. In unit over four hours.
Toxic substance/chemical improperly stored. Insect spray stored with box of clean plates on rack in kitchen Removed
Establishment not maintaining clam tags for 90 days.
No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in walk in cooler
Working containers of food removed from original container not identified by common name. Salt and flour containers
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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 #2, tomato sauce (49F - Cooling). The item was prepared yesterday and was cooling overnight. 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 #2, tomato sauce (49F - Cooling). The item was prepared yesterday and was cooling overnight. The item was discarded. See Stop Sale
Raw, in-shell clams and mussels from different original containers mixed together prior to preparation for service. The items were separated by the chef
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish was removed from the packaging.
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.