Pio Pio
Last inspected: Mar 18, 2026
86
Score
The health department has logged nine inspections at Pio Pio, the earliest from 2022. The latest inspection on file is from Mar 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
Compared to the broader Boynton Beach restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-18: Same. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rusted drying rack in kitchen. **Warning** - From follow-up inspection 2026-03-18: Same. **Time Extended**
24-06-4
86
Mar 17, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche with raw fish is offered on menu and parasite destruction is not available at time of inspection. **Warning**
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork at walk in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Food storage container stored in hand wash sink on cook line. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. At bar. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle not labeled at bar. **Corrected On-Site** **Warning**
41-17-4
Basic - Food stored on floor. Dry beans in storage container on floor near cook line. **Corrected On-Site** **Warning**
08B-38-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rusted drying rack in kitchen. **Warning**
24-06-4
45
Dec 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over whole muscle beef in walk in cooler. Operator removed chicken. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing dishes stored in sink at cook line. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Ice scoop handle in contact with ice in ice bin under soda dispenser. Operator removed. **Corrected On-Site**
10-08-5
74
Jun 26, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting limes without gloves. Reviewed wearing gloves with manager.
09-01-4
High Priority - Raw shell eggs stored over tomatoes and onions in walk in cooler. Chef removed eggs. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wrong date mark in walk in cooler. Chef date marked. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 55F removed from temperature control one hour ago, stated chef in wait station. Chef placed sour cream on ice. **Corrective Action Taken**
03A-02-5
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. Tuna and salmon not removed from vacuum package. Chef removed package. **Corrected On-Site**
06-09-1
52
Sep 4, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded pork over pita bread in reach in cooler at entrance to kitchen. Raw shell eggs over cooked rice across grill. Operator removed pork and eggs. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche Pio Pio and Ceviche Peruano, containing raw fish. All items were identified during the inspection. **Corrected On-Site**
02B-01-5
Basic - In-use utensil stored in sanitizer between uses. In prep area. Operator discarded sanitizer. **Corrected On-Site**
10-18-5
Basic - In-use wet wiping cloth/towel used under cutting board In pre area. Cook removed towel. **Corrected On-Site**
21-04-4
70
Jul 3, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
82
Nov 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bucket in hand sink Removed **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
08B-39-4
Basic - Ice scoop handle in contact with ice. Removed **Corrected On-Site**
10-08-5
74
Jan 9, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jul 19, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat salad dressings in prep area at cook line. Cook reversed. **Corrected On-Site**
08A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public at cook line. Employee IDd and segregated. **Corrected On-Site**
08B-49-4
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
78
Frequently Asked Questions
When was Pio Pio last inspected?
The most recent health inspection at Pio Pio on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Pio Pio?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Pio Pio.
How does Pio Pio compare to other restaurants in Boynton Beach?
Pio Pio most recently scored 86 out of 100, which is higher than the Boynton Beach average of 79.
Has Pio Pio's inspection record improved over time?
Results have been roughly steady. Inspections at Pio Pio have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pio Pio 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 Pio Pio inspected?
Based on the inspection history on file, Pio Pio is inspected around two times per year on average.
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