388 Italian Restaurant by Mr Sal
Last inspected: Apr 21, 2026
58
Score
The health department has logged eight inspections at 388 Italian Restaurant by Mr Sal, the earliest from 2023. The latest inspection on file is from Apr 21, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw squid and raw shrimp
08A-24-5
Intermediate - 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.
11-26-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked shrimp; (70F - Cooling) left on counter to cool, cook said approximately one hour. Cook put shrimp in cooler **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels ar inside bar and outside bar and back prep area.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Cook removed bowls **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Washed cutting boards put on floor. Employee rewashed cutting boards. **Corrected On-Site**
24-07-4
58
Aug 13, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
70
May 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler next to walk in cooler at chicken (50F - Cold Holding); salmon (50F - Cold Holding) chef said it's a prep cooler, he moved items to walk in cooler
03A-02-5
Intermediate - 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.
11-26-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open used bottle of water on the cutting board on the cook line. Chef discarded bottle **Corrected On-Site**
12B-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in employee restroom. Chef put up a handwashing sign in the restroom **Corrected On-Site**
31B-04-4
Basic - Food stored on floor. Boxes of sausage on the floor in walk in freezers. Chef picked up boxes **Corrected On-Site**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks not secure in the bar area
51-11-4
64
Apr 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces and beef. Chef moved chicken **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last day of use
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Washing vegetables in sink , with evidence of leaves in sink
31A-11-4
Basic - Food stored on floor. Box of eggs on the floor and tub of onions. Chef picked up items **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee dish either good on cutting board.
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in employee restroom.
31B-04-4
61
Apr 10, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Feb 15, 2024
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef above cooked chicken at walk in cooler , raw veal, raw chicken above raw sea food at walk in cooler **Warning**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....meat sauce 59 F , tomato sauce 60F in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - 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...fresh garlic in oil, tomato sauce , chicken stock at cook line being held less than 4 hours. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 49 F, butter 45 F , ham 45 F , breaded veal 44 F in walk in cooler . Food being held less than 4 hours. Employee opened inside walk in cooler door to cooling food fast . ... **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....meat sauce 59 F , tomato sauce 60F in walk in cooler . Per chef food was cooked yesterday. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw veal above raw calamari at reach in cooler at kitchen. Chef properly stored **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines...stored cup, plate , spoons stored in handwashing sink at coffee station. Employee removed **Corrected On-Site** **Warning**
31A-01-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to manager. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...any cooked or ready to eat food not date marked at walk in cooler. **Warning**
02C-02-5
Basic - Stored food not covered...multiple food in walk cooler not covered. **Warning**
08B-12-5
Basic - Food stored on floor...multiple food in walk in cooler and walk in freezer . **Warning**
08B-38-4
22
Jul 5, 2023
Food-Licensing Inspection
No violations found.
100
May 5, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. **Warning**
29-44-4
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. No coolers **Warning**
04-02-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Hole in or other damage to wall. Kitchen walls with holes **Warning**
36-24-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Ceiling tile missing. **Warning**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
36-08-4
45
Frequently Asked Questions
When was 388 Italian Restaurant by Mr Sal last inspected?
The most recent health inspection at 388 Italian Restaurant by Mr Sal on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at 388 Italian Restaurant by Mr Sal?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at 388 Italian Restaurant by Mr Sal.
How does 388 Italian Restaurant by Mr Sal compare to other restaurants in Boca Raton?
388 Italian Restaurant by Mr Sal most recently scored 58 out of 100, which is lower than the Boca Raton average of 74.
Has 388 Italian Restaurant by Mr Sal's inspection record improved over time?
Yes. Recent inspections at 388 Italian Restaurant by Mr Sal have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 388 Italian Restaurant by Mr Sal means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 388 Italian Restaurant by Mr Sal inspected?
Based on the inspection history on file, 388 Italian Restaurant by Mr Sal is inspected around three times per year on average.
Nearby Restaurants