Mario's Osteria
Last inspected: Dec 9, 2025
64
Score
Mario's Osteria has been inspected nine times since 2022. The most recent visit was on Dec 9, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
“Working containers of food removed” comes up most often, recorded three times in the inspection record.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (119F - Hot Holding) left on the counter, chef reheated chicken to 172°f **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Cart with pasta blocking handwashing sink by dishwasher. Manager moved cart **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Soap dispenser not working at salad station. Manager put soap bottle at handwashing sink. **Corrected On-Site**
31B-03-4
Basic - 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 still in reduced oxygen packaging after thawing. Manager removed tuna from reduced oxygen packaging. **Corrected On-Site**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled flour **Corrected On-Site**
02D-01-5
64
Jul 8, 2025
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at veal (47F - Cold Holding); chicken (48F - Cold Holding). Manager put ice on items
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (109F - Cold Holding); cooked fish (111F - Cold Holding); (111F)left on counter to cool. Chef said items on stove for approximately 30 minutes. Manager moved items to reach in cooler to cool **Corrected On-Site**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at handwashing sink at dishwasher. Manager filled soap **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station and front bar. Manager posted handwashing signs **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled . Manager labeled flour **Corrected On-Site**
02D-01-5
58
Mar 10, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
78
Nov 25, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
82
Mar 4, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight. See stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers. Per operator held in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ditolini (78F - Cold Holding) per operator less than three hours. Operator voluntary discarded. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cavatel sauce (119F - Hot Holding); Alfredo (123F - Hot Holding) sitting on top of steamed table.cooked reheated to proper temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vodka sauce (59-61F - Cooling) dated 03/03/ 2024in deep covered 5 gallon plastic containers.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwashing sink used as dump sink ice cubes in sink.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Bison reach in freezer Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza preparation table.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cook line engaging in food preparation with no beard guard/restraint
13-04-4
Basic - Food stored on floor. Case of can beans stored on floor in storage area
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F at expo station observed In-use utensil stored in standing water 105F on cook line.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.at rear cook line.
21-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Though out kitchen. Operator removed **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled
02D-01-5
25
Nov 29, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen salad station- observed employee open reach in cooler multiple times, grab food items and continue to prepare ready to eat salad for customers without washing hands or changing gloves.
12A-13-4
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. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-; meat sauce (51-54F - Cooling); operator stated meat sauce was prepared yesterday and was placed in cooler. See Stop Sale.
03D-02-5
Basic - Food stored on floor. Walk in freezer- observed containers of raw chicken being stored on the floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. Outside bar ice bin- observed stainless steel cup without handle being stored inside ice.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen walk in cooler- observed mixing bowl being stored inside container of marinara. Operator removed mixing bowl. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cold holding unit at cook line grill station.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza station reach in cooler- observed employee Gatorade in cooler. Operator removed Gatorade. **Corrected On-Site**
12B-13-4
50
Jun 5, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 31, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than sixty days
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Microwave missing fan guard cover/splatter shield.
14-04-4
Basic - Water leaking from pipe and/or faucet/handle. At hand washsink on cook line
29-11-4
67
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on the cook line at salmon , fish, chicken (50-51F - Cold Holding), chef said items only in unit less than two hours, iced some items and moved the rest to working cooler. Called for maintenance
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on hot water, water at 100°and above **Corrected On-Site**
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on the cook line
29-11-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
64
Frequently Asked Questions
When was Mario's Osteria last inspected?
The most recent health inspection at Mario's Osteria on file is from Dec 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Mario's Osteria?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Mario's Osteria.
How does Mario's Osteria compare to other restaurants in Boca Raton?
Mario's Osteria most recently scored 64 out of 100, which is lower than the Boca Raton average of 74.
Has Mario's Osteria's inspection record improved over time?
Yes. Recent inspections at Mario's Osteria 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 Mario's Osteria 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 Mario's Osteria inspected?
Based on the inspection history on file, Mario's Osteria is inspected around three times per year on average.
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