Arturos Restaurant
Last inspected: Mar 3, 2026
41
Score
Across the available record, Arturos Restaurant has eight inspections on file, the first dated 2022. The most recent visit was on Mar 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
By comparison, the average Boca Raton facility scores 74, putting Arturos Restaurant on the weaker side. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
41
Sep 30, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 9, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw lamb chops contacting with cheese in walk in cooler ... raw sausage, raw shrimp above ready to eat food mushrooms, Demi glazed sauce in, cooked octopus in reach in drawer at kitchen. Employee properly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server brought up dirty dishes from dining area and then handle clean plate to serve food. Employee washed hands after discussion. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked beats 48F, goat cheese 46F in flip top at appetizer cooler across from steam table at kitchen. Food not prepped or portion today , food being held less than 4 hours . Operator discarded food . **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce in reach in cooler in a land mark butter container at cook line , Per Cook sauce was cooked 2 days ago . . ... meat sauce , soup, ossobuco was cooked was Monday 4/7/25 at walk in cooler . Cook date marked . **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Clams/musselsremoved from original container for long-term storage. ..employee put it back to container . **Corrected On-Site**
01C-06-5
55
Oct 23, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw veal above whipped butter at reach cooler at kitchen, smoke salmon above capers at reach in cooler at expo line . Operator properly stored. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored...windex spray cleaner stored on the cutting board at expo line . Employee removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.... moldy hazelnut container at walk in cooler . Operator discarded **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... All cooked or prepped food at walk in cooler not date marked like as soup, sauce , sea food salad was prepped 4 days ago , marinara sauce 5 days in walk in cooler . Employee date marked. **Corrected On-Site**
02C-02-5
61
Feb 27, 2024
Routine - Food
No violations found.
100
Dec 18, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
74
Mar 14, 2023
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, meat sauce (56-59F - Cooling). Item cooling overnight. Item discarded. See Stop Sale
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline cooler #1, raw eggs stored behind cheese and beans. Eggs moved to the front. **Corrected On-Site**
08A-05-6
High Priority - 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. At walk in cooler, meat sauce (56-59F - Cooling). Item cooling overnight. Item discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, buffalo mozzarella 46°F Cold Holding. Items stored stacked in top flip top cooler. Item moved to lower cooler to chill and cold hold **Corrective Action Taken**
03A-02-5
55
Nov 1, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - 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. At walk in cooler, milk (47-50F - Cold Holding); heavy cream (47-50F - Cold Holding); cream cheese (47-50F - Cold Holding); whipped butter (47-50F - Cold Holding); chicken stock (47-50F - Cold Holding); tomato sauce (47-50F - Cold Holding); ricotta cheese (47-50F - Cold Holding); butter (47-50F - Cold Holding); marscapone cheese (47-50F - Cold Holding); beef (47-50F - Cold Holding); veal (47-50F - Cold Holding); lamb (47-50F - Cold Holding); crab meat (47-50F - Cold Holding); mozzarella cheese (47-50F - Cold Holding); cooked artichoke (47-50F - Cold Holding); shrimp (47-50F - Cold Holding); beets (47-50F - Cold Holding); osso buco (47-50F - Cold Holding); roasted peppers (47-50F - Cold Holding); risotto (47-50F - Cold Holding); pesto (47-50F - Cold Holding); pasta set ups (47-50F - Cold Holding); lamb osso bucco (47-50F - Cold Holding); eggplant (47-50F - Cold Holding); cheese (47-50F - Cold Holding); clams ( 47-50F- Cold Holding); mussels ( 47-50F- Cold Holding). Items stored in cooler for two days while closed. All items discarded. See Stop Sale . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, milk (47-50F - Cold Holding); heavy cream (47-50F - Cold Holding); cream cheese (47-50F - Cold Holding); whipped butter (47-50F - Cold Holding); chicken stock (47-50F - Cold Holding); tomato sauce (47-50F - Cold Holding); ricotta cheese (47-50F - Cold Holding); butter (47-50F - Cold Holding); marscapone cheese (47-50F - Cold Holding); beef (47-50F - Cold Holding); veal (47-50F - Cold Holding); lamb (47-50F - Cold Holding); crab meat (47-50F - Cold Holding); mozzarella cheese (47-50F - Cold Holding); cooked artichoke (47-50F - Cold Holding); shrimp (47-50F - Cold Holding); beets (47-50F - Cold Holding); osso buco (47-50F - Cold Holding); roasted peppers (47-50F - Cold Holding); risotto (47-50F - Cold Holding); pesto (47-50F - Cold Holding); pasta set ups (47-50F - Cold Holding); lamb osso bucco (47-50F - Cold Holding); eggplant (47-50F - Cold Holding); cheese (47-50F - Cold Holding); clams ( 47-50F- Cold Holding); mussels ( 47-50F- Cold Holding). Items stored in cooler for two days while closed. All items discarded. See Stop Sale **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared items in the walk in cooler. **Warning**
02C-02-5
67
Frequently Asked Questions
When was Arturos Restaurant last inspected?
The most recent health inspection at Arturos Restaurant on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Arturos Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Arturos Restaurant.
How does Arturos Restaurant compare to other restaurants in Boca Raton?
Arturos Restaurant most recently scored 41 out of 100, which is lower than the Boca Raton average of 74.
Has Arturos Restaurant's inspection record improved over time?
No. Recent inspections at Arturos Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Arturos Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Arturos Restaurant inspected?
Based on the inspection history on file, Arturos Restaurant is inspected around two times per year on average.
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