Narbona at Boca Raton
Last inspected: Mar 10, 2026
95
Score
Narbona at Boca Raton has been inspected 13 times since 2023. The most recent visit was on Mar 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “spray hose at dish sink lower than flood rim of sink”, showing up five times.
Among Boca Raton restaurants, the typical score is 74; Narbona at Boca Raton is comfortably above that bar. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cookline. **Warning** - From follow-up inspection 2026-03-10: Observed same **Time Extended**
14-09-4
95
Mar 2, 2026
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Employee ate then handled clean equipment at cookline without washing hands. Reviewed hand washing and gloves usage with operator, employee washed hands and changed gloves. **Corrective Action Taken** **Warning**
12A-05-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Coffee area employee fixed hair then began preparing a customers coffee order, without washing hands. **Warning**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer; raw frozen salmon not in original packaging stored over ready to eat frozen dough for empanadas. Operator stored properly. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler; raw chicken stored over raw beef, operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 1. Sushi Section hand washing sink removed. **Repeat Violation** **Admin Complaint**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. 1; Bar area Hand washing sink, operator replaced. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-03-4
Intermediate - Probe thermometer not within the intended measuring range of use. **Warning**
05-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Pizzeria Area; hand washing sink water 80F observed missing screw for hot water knob. **Warning**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable at cookline. **Warning**
14-09-4
Basic - Water leaking from pipe and/or faucet/handle. 1. Bar Area; hand washing sink linking water from the upper draining pipe. **Warning**
29-11-4
Basic - Standing water in floor drain/floor drain draining very slowly. 1. Kitchen hand washing sink by salad section. **Warning**
29-19-4
Basic - Floor area(s) covered with standing water. 1. Bar Area near hand washing sink. **Warning**
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Coffee area; cabinet below oven employee bag stored on top of open box of single service coffee cups. 2. Coffee area; reach in cooler below register, employee food stored on top of a container of 3. Pizzaria Area; employee cups stored over bulk cooked peppers. Operator stored properly. **Corrected On-Site** **Warning**
40-06-5
23
Aug 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cook line At walk in freezer **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
36-17-5
86
Jul 31, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (82F - Hot Holding); baked potato (49F - Hot Holding) on cook line. Out less than four hours. Instructed to reheat to 165F. Discussed time as a public health control with chefs. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and handled cooking equipment with the same gloves. Chef removed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over box of butter in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. One bay next to dish washer **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potato (49F - Cold Holding); in flip top cooler end of cook line. Out less than four hours. Not prepped or portioned today. Placed back in walk in cooler. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In gelato station **Warning**
31A-04-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Butcher shop hand sink **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in salad station in kitchen **Warning**
08B-39-4
Basic - Old labels stuck to food containers after cleaning. On rack **Warning**
16-46-4
Basic - Floor tiles missing and/or in disrepair. On cook line At walk in freezer **Warning**
36-17-5
29
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
61
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. In triple sink Hooked behind ring **Corrective Action Taken** **Admin Complaint**
29-37-4
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. bolognas (70F - Cold holding); cooked marinara (60F - Cold Holding); bolognas (47F - Cold Holding); cooked marinara (47F - Cold Holding); lasagna (45F - Cold Holding); cooked quinoa (58F - Cold Holding); cooked salsa (45F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. ricotta (50F - Cold Holding); Gorgonzola cream sauce (60F - Cold Holding); cooked tomato sauce (60F - Cold Holding); bolognas (60F - Cold Holding); mushroom sauce (60F - Cold Holding); meatballs (52F - Cold Holding); sausage (52F - Cold Holding); cooked rice (52F - Cold Holding); in flip top cooler at beginning of cook line. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bolognas (70F - Cold holding); cooked marinara (60F - Cold Holding); bolognas (47F - Cold Holding); cooked marinara (47F - Cold Holding); lasagna (45F - Cold Holding); cooked quinoa (58F - Cold Holding); cooked salsa (45F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. ricotta (50F - Cold Holding); Gorgonzola cream sauce (60F - Cold Holding); cooked tomato sauce (60F - Cold Holding); bolognas (60F - Cold Holding); mushroom sauce (60F - Cold Holding); meatballs (52F - Cold Holding); sausage (52F - Cold Holding); cooked rice (52F - Cold Holding); in flip top cooler at beginning of cook line. Not prepped or portioned today. In unit over four hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle with pasta making equipment **Warning**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at Deli Under Sushi station hand sink **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt butcher station **Warning**
02D-01-5
47
Mar 29, 2024
Routine - Food
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
82
Mar 28, 2024
Routine - Food
6 critical violations. 7 major violations. 6 minor violations.
View 19 violations
High Priority - small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 Dead flies in hand sink at meat department **Warning**
35A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs (84F - Cold Holding); on cook line. Out less than four hours. Placed in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over apples sushi reach in cooler Raw chicken not commercially packaged over cooked onions and peppers in walk in cooler Raw salmon over cheese in reach in cooler end of cook line. **Corrected On-Site** **Warning**
08A-05-6
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 Empanadas **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brie (46F - Cold Holding); cream cheese (55F - Cold Holding); at flip top cooler end of cook line. Not prepped or portioned. Items nested above rim line. Placed in cooler below. Out less than four hours. milk (52F - Cold Holding); at coffee station in dining room. Out less than four hours. Placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Hooked behind ring **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-37-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PABLO MELGAREJO 12/13/2019 **Warning**
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Outside walk in cooler **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP and sous vide raw meat seafood chicken **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. On floor at bar **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bread crumbs **Warning**
14-01-5
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. Calamari and salmon in walk in cooler Opened on site **Warning**
06-09-1
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Octopus at room temperature in two compartment sink **Warning**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade. Sanitizer Bucket (Quaternary 200ppm); on cook line. **Corrected On-Site** **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar flour bakery prep area of kitchen **Warning**
02D-01-5
15
Mar 26, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning** - From follow-up inspection 2024-01-25: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-01-25: **Time Extended**
03G-50-1
78
Jan 24, 2024
Routine - Food
3 critical violations. 9 major violations.
View 12 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. meatballs (54F - Cooling); cooked egg plant lasagna (54F - Cooling); calamari (54F - Cooling); cooked tomato sauce (54F - Cooling) display case in deli. Food prepped over four hours. Food Did not cool to 41F within 4 hours. **Warning**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. meatballs (54F - Cooling); cooked egg plant lasagna (54F - Cooling); calamari (54F - Cooling); cooked tomato sauce (54F - Cooling) display case in deli. Food prepped over four hours. Food Did not cool to 41F within 4 hours. **Warning**
01B-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at ice cream station. **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked quinoa (64F - Cooling); cooked rice (64F - Cooling) at 1 pm since 12:00 pm to 64F at 1:20 pm on cooling rack. Cooling at room temperature. Moved to walk in cooler. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Shrimp defrosting in hand sink at cook line **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine **Warning**
16-37-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In walk in cooler **Warning**
01C-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Emailed operator. **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
02A-01-4
26
Sep 13, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Narbona at Boca Raton last inspected?
The most recent health inspection at Narbona at Boca Raton on file is from Mar 10, 2026. The public record contains 13 inspections in total.
What is the most common violation at Narbona at Boca Raton?
Across the inspection record, “spray hose at dish sink lower than flood rim of sink” has been cited five times, more than any other issue at Narbona at Boca Raton.
How does Narbona at Boca Raton compare to other restaurants in Boca Raton?
Narbona at Boca Raton most recently scored 95 out of 100, which is higher than the Boca Raton average of 74.
Has Narbona at Boca Raton's inspection record improved over time?
Results have been roughly steady. Inspections at Narbona at Boca Raton have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Narbona at Boca Raton means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Narbona at Boca Raton inspected?
Based on the inspection history on file, Narbona at Boca Raton is inspected around five times per year on average.
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