Novello Restaurant & Bar
Last inspected: Mar 23, 2026
78
Score
Public records show nine inspections at Novello Restaurant & Bar stretching back to 2022. On Mar 23, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded two times.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Sep 12, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
45
Apr 9, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...quaternary ammonium 50 ppm. Chef corrected it at 209 ppm. **Corrected On-Site**
22-43-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.... Chlorine and quaternary ammonium test kit both are water damage.
16-36-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the moving cart at kitchen stored towel on the faucet in handwashing sink at kitchen, employee removed those things . **Corrected On-Site**
31A-09-4
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.... Snapper thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from the package. **Corrected On-Site**
06-09-1
58
Oct 14, 2024
Routine - Food
No violations found.
100
Oct 11, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding chicken stock 113F in steam table ( steam table water 128F) , food being held less than 4 hours, employee discarded food due to cooling temperature abuse . **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stocked 45F in walk in cooler in dipper than 4 inches containers . Per chef, date marked food was cooked yesterday. Stop sale issue. Employee discarded food. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm. Operator set up dishwashing sink and call Ecolab for Dishmachine. **Warning**
22-41-4
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...arugula 58F, angel hair 51 F , penne pasta 50F , cut tomato 44F in reach in drawer at kitchen, food not prepped or portion today, food being held more than 4 hours ( over night ) . ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken stocked 45F in walk in cooler in dipper than 4 inches containers . Per chef, date marked food was cooked yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...arugula 58F, angel hair 51 F , penne pasta 50F , cut tomato 44F in reach in drawer at kitchen, food not prepped or portion today, food being held more than 4 hours ( over night ) . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dumped Ice in handwashing sink at coffee station . Employee cleaned **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....sauce in walk cooler . Employee date marked . **Corrected On-Site** **Warning**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several food with wrong date marked at walk in cooler . Employee properly date marked . **Warning**
02C-02-5
35
Mar 28, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
58
Jan 3, 2024
Routine - Food
3 critical violations. 1 major violation.
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...promodoro sauce 52° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
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...promodoro sauce 52° in walk in cooler . Per chef food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 45°F , mussels 45°F in reach in drawer across from steamer and exit door at kitchen being held less than four hours. Employee covered food with ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee removed **Corrected On-Site**
22-02-4
58
Mar 14, 2023
Routine - Food
No violations found.
100
Nov 7, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated.
01C-03-4
Intermediate - Clams and mussels tags removed from original container prior to container being emptied.
01C-10-4
82
Frequently Asked Questions
When was Novello Restaurant & Bar last inspected?
The most recent health inspection at Novello Restaurant & Bar on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Novello Restaurant & Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Novello Restaurant & Bar.
How does Novello Restaurant & Bar compare to other restaurants in Boca Raton?
Novello Restaurant & Bar most recently scored 78 out of 100, which is higher than the Boca Raton average of 74.
Has Novello Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Novello Restaurant & Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Novello Restaurant & Bar 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 Novello Restaurant & Bar inspected?
Based on the inspection history on file, Novello Restaurant & Bar is inspected around three times per year on average.
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