Trattoria Nonna
Last inspected: Feb 3, 2026
45
Score
The health department has logged eight inspections at Trattoria Nonna, the earliest from 2022. Trattoria Nonna was last inspected on Feb 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Boca Raton restaurant, which scores around 74. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Proper Hot and Cold Holding Temperatures
FL-21
45
Oct 6, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
74
Apr 1, 2025
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over squeeze bottles of ready to eat sauces and dressings in salad prep reach in cooler. Employee reorganized. **Corrected On-Site**
08A-05-6
Intermediate - Clams/mussels tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by warewashing area.
31B-02-4
Intermediate - Spray bottle containing surface sanitizer not labeled underneath warewashing station. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station. **Repeat Violation**
22-20-5
55
Feb 5, 2025
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of debris. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Carbon dioxide/helium tanks at the bar not adequately secured.
51-11-4
Basic - Food stored on floor. Observed food stored directly on the walk in cooler floor ( pan of roasted artichokes). Operator relocated to shelf.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Operator cleaned during inspection. **Corrected On-Site**
23-24-4
55
Dec 18, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
67
Jul 14, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on the pizza make table at sausage, meatballs, cooked onions, ham (47-49F - Cold Holding), chef said items approximately 3 or 4 hours in unit, but owner came and discarded all items and called for maintenance
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks put hats on **Corrected On-Site**
13-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained up **Corrected On-Site**
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by the ice machine
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Manager picked up **Corrected On-Site**
08B-38-4
55
Dec 7, 2022
Routine - Food
9 critical violations. 2 major violations. 1 minor violation.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage behind cooked octopus in drawer under cook line Cook reversed. **Corrected On-Site** **Warning**
08A-20-5
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. Pasta 49°F-50°F, marinara,49°F-58°F, cooked chicken 50°F in walk-in cooler. Cooked and date marked yesterday. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (126°F - Reheating) 3 hours in steam table. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. grilled onion at 2:40 (128°F - Cooling) ; Grilled onion at 4:40 (83°F - Cooling) at pizza station in a deep covered container. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink **Warning**
29-34-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (126°F - Reheating) 3 hours in steam table. See Stop sale **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glace (87°F - Cold Holding); white wine sauce (67°F Cold Holding) less than 2 hours on prep table near cook line. Chef placed in refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 49°F-50°F, marinara,49°F-58°F, cooked chicken 50°F in walk-in cooler. Cooked and date marked yesterday. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. grilled onion at 2:40 (128°F - Cooling) ; Grilled onion at 4:40 (83°F - Cooling) at pizza station in a deep covered container.See stop sale. **Warning**
03D-01-5
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 0ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-2
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 49°F-50°F, marinara,49°F-58°F, cooked chicken 50°F in walk-in cooler. Cooked and date marked yesterday. Items in deep containers and stacked. **Warning**
03D-15-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook did not know correct temperature for reheating to 165°F. Cook stated 150°F Reviewed proper reheating temperatures with cook. **Corrected On-Site** **Warning**
53A-14-4
Basic - Food stored on walk-in floor. Chicken,artichoke heart,lasagna **Warning**
08B-38-4
20
Frequently Asked Questions
When was Trattoria Nonna last inspected?
The most recent health inspection at Trattoria Nonna on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Trattoria Nonna?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Trattoria Nonna.
How does Trattoria Nonna compare to other restaurants in Boca Raton?
Trattoria Nonna most recently scored 45 out of 100, which is lower than the Boca Raton average of 74.
Has Trattoria Nonna's inspection record improved over time?
No. Recent inspections at Trattoria Nonna have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Trattoria Nonna 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 Trattoria Nonna inspected?
Based on the inspection history on file, Trattoria Nonna is inspected around three times per year on average.
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