Sal's Italian Restaurant
Last inspected: Jan 27, 2026
39
Score
Sal's Italian Restaurant has been inspected nine times since 2023. Inspectors last stopped by on Jan 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “no chlorine chemical test kit provided”, showing up three times.
By comparison, the average Boca Raton facility scores 74, putting Sal's Italian Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
39
Sep 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line good filters heavily soiled with grease. **Warning** - From follow-up inspection 2025-09-03: Cook line hood filters heavily soiled with grease. **Time Extended**
23-03-4
95
Sep 2, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Mar 14, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (52F - Cold Holding); raw chicken (52F - Cold Holding) not prepared today held in glass reach in cooler right of cook line. Operator stated items were moved from walk in cooler less than 2 hours ago. Operator returned items to walk in cooler to ensure proper cold holding. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored over ready to eat cake in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling tile missing above wait/kitchen expo area.
36-36-4
Basic - Floor soiled underneath warewashing area.
36-73-4
Basic - Ripped/worn tin foil used as shelf cover on dry storage area by walk in cooler.
14-20-4
55
Aug 5, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (55F - Cooling). The sauce was prepared yesterday and has been cooling in the walk in cooler overnight. The sauce was discarded. See stop sale
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. In the walk in cooler, tomato sauce (55F - Cooling). The sauce was prepared yesterday and has been cooling in the walk in cooler overnight. The sauce was discarded. See stop sale
01B-02-5
74
Jan 25, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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. Dishwasher chlorine at zero ppm. Manager changed sanitizer bucket and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top cooler on cook line at mozzarella (48F - Cold Holding); cut tomato (48F - Cold Holding), manger moved items to working cooler and called for maintenance
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Box of food on the floor in the walk-in freezer. Chef picked up **Corrected On-Site**
08B-38-4
58
Nov 1, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta fagioli soup that was frozen and not re dates when held at refrigeration again. Discussed with operator
02C-04-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine
16-37-1
Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment
36-73-4
Basic - Food stored on floor. Bin of eggplant stored on floor under shelves in walk in cooler. Operator moved to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease. Hood filters heavily soiled with grease
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked lasagna, raw veal being thawed at room temperature. Operator moved to reach in cooler **Corrected On-Site**
06-01-5
61
Jun 21, 2023
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Mar 6, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during visit. **Admin Complaint**
50-17-3
Basic - Floor soiled/has accumulation of debris. Under cookline equipment.
36-73-4
82
Frequently Asked Questions
When was Sal's Italian Restaurant last inspected?
The most recent health inspection at Sal's Italian Restaurant on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Sal's Italian Restaurant?
Across the inspection record, “no chlorine chemical test kit provided” has been cited three times, more than any other issue at Sal's Italian Restaurant.
How does Sal's Italian Restaurant compare to other restaurants in Boca Raton?
Sal's Italian Restaurant most recently scored 39 out of 100, which is lower than the Boca Raton average of 74.
Has Sal's Italian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Italian Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sal's Italian 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 Sal's Italian Restaurant inspected?
Based on the inspection history on file, Sal's Italian Restaurant is inspected around three times per year on average.
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