Tavolo Italian Kitchen & Bar
Last inspected: Apr 13, 2026
27
Score
Public records show nine inspections at Tavolo Italian Kitchen & Bar stretching back to 2022. Tavolo Italian Kitchen & Bar was last inspected on Apr 13, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Boynton Beach average 79, so Tavolo Italian Kitchen & Bar trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
5
Critical latest
5
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over clam sauce at flip top cooler Raw beef and pork meatballs over bread crumbs at walk in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Approximately 2-3 Live, small flying insects found by dish machine buzzing around not landing. Advised operator to kill and remove flying insects. **Warning**
35A-02-7
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 for pizza. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: garlic oil (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours ; Galaxy reach in cooler: raw veal (47F - Cold Holding); raw lobster (46F - Cold Holding); raw chicken (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved products to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and pork meatballs over raw fish at walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine and degreaser spray bottles not labeled by mop sink. Advised operator to label chemicals. **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink at pizza station, food debris in sink by triple sink area. **Warning**
31A-11-4
Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation** **Admin Complaint**
01C-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: chicken stock (130F - Cooling) at 12:58; cooling since 12:43 - 117F @ 1:31 Observed in deep container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At triple sink area. Operator opened dispenser to make paper towels accessible. **Corrected On-Site** **Warning**
31B-05-4
Basic - Plumbing system in disrepair. Water dripping from ceiling onto flip top cooler. **Warning**
29-08-4
27
Feb 19, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 0ppm); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2026-02-11: Dishwasher (Chlorine 0ppm); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly. **Time Extended** - From follow-up inspection 2026-02-19: Tested the dishwasher for high temperature and chlorine, both tests failed. As per operator dishwasher is high temperature. Advised operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint**
22-41-4
86
Feb 11, 2026
Complaint Full
1 critical violation. 4 major violations.
View 5 violations
High Priority - - From initial inspection : 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 0ppm); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2026-02-11: Dishwasher (Chlorine 0ppm); Advised operator to set up three compartment sink for manual sanitization until dishmachine is repaired and sanitizing properly. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not maintained in chronological order of the last date served Advised operator to place tags in chronological order **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for mussels and clams not marked with the last date served Advised operator to mark tags with the last date served **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2026-02-11: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for mussels at reach in cooler Operator provided tag for mussels **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: No tag for mussels at reach in cooler Operator provided tag for mussels **Admin Complaint** **Corrected On-Site**
01C-01-4
58
Feb 10, 2026
Complaint Full
5 critical violations. 4 major violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
12
Nov 8, 2024
Routine - Food
2 major violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Feb 5, 2024
Routine - Food
7 critical violations. 4 major violations. 3 minor violations.
View 14 violations
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... butter, capers, cut tomatoes, meat sauce, chicken stock at cook line being held less than 4 hours . Chef time marked. **Corrected On-Site** **Warning**
03F-02-5
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...employee replace lasagna another container with bare hand and touched lasagna. Employee washed hands and putting gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Food with mold-like growth. .mashed sweet potatoes at reach in cooler . Chef discarded food. See stop sale. **Corrected On-Site** **Warning**
01B-07-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above cooked eggplant at reach in cooler . Employee removed food . **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Food with mold-like growth. .mashed sweet potatoes at reach in cooler . **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48°, roasted pepper 48°, veal 46° , chicken, 49°, ham burger 48°, duck 49° in flip top reach cooler across from fryer at kitchen. Per chef food being held less than 4 hours . Employee removed food to walk in cooler . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....any measuring tools not provided **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...provided **Corrected On-Site** **Admin Complaint**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels by the triple sink. **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tomato basil soup date marked 1/26 at walk in cooler , chef stated wrong date . Chef putting proper date . ..cooked Black, beans, sweet potatoes, polenta in reach in cooler was cooked 2 or 3 days ago in reach in cooler . Chef date marked. **Corrective Action Taken** **Warning**
02C-02-5
Basic - Stored food not covered...multiple food not covered at reach in cooler at kitchen. Chef covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Equipment in poor repair...broken reach in cooler door across from fryer at kitchen. **Warning**
14-11-5
Basic - Employee eating in a food preparation or other restricted area...open beverage glass in prep line at cook line . Employee moved. **Corrected On-Site** **Warning**
12B-02-4
20
Aug 11, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
67
Nov 14, 2022
Routine - Food
No violations found.
100
Aug 8, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
95
Frequently Asked Questions
When was Tavolo Italian Kitchen & Bar last inspected?
The most recent health inspection at Tavolo Italian Kitchen & Bar on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Tavolo Italian Kitchen & Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Tavolo Italian Kitchen & Bar.
How does Tavolo Italian Kitchen & Bar compare to other restaurants in Boynton Beach?
Tavolo Italian Kitchen & Bar most recently scored 27 out of 100, which is lower than the Boynton Beach average of 79.
Has Tavolo Italian Kitchen & Bar's inspection record improved over time?
Yes. Recent inspections at Tavolo Italian Kitchen & Bar have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Tavolo Italian Kitchen & Bar 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 Tavolo Italian Kitchen & Bar inspected?
Based on the inspection history on file, Tavolo Italian Kitchen & Bar is inspected around two times per year on average.
Nearby Restaurants