Villa Rosano
Last inspected: Mar 24, 2026
78
Score
Villa Rosano has been inspected 10 times since 2022. The newest entry in the record is dated Mar 24, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged two times.
That puts the facility ahead of the local pack: the average Boca Raton restaurant scores 74. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed raw salmon stored on floor in walk in cooler. Operator provided. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign stored at sink in kitchen by ware washing area. Operator provided. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on food containers after cleaning at warewashing area .
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.
14-17-4
78
Oct 6, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler tomato sauce 56F. Per operator food was prepared yesterday around 6pm. Observed cooling covered and cooling in large containers. See stop sale.
01B-36-5
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. Observed in flip top cooler next to door heavy cream 50F. Per operator food was not prepared or portioned today. Per operator food held in unit overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler next to door heavy cream 50F. Per operator food was not prepared or portioned today. Per operator food held in unit overnight. See stop sale.
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. Observed in walk in cooler tomato sauce 56F. Per operator food was prepared yesterday around 6pm. Observed cooling covered and cooling in large containers. See stop sale.
03D-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Carbon dioxide/helium tanks not adequately secured at back of kitchen.
51-11-4
47
Sep 16, 2024
Routine - Food
2 critical violations. 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 veal stored above raw calamari in cook line cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Cans of wd40 stores in shelf with dry storage items. Operator properly stored **Corrected On-Site**
41-10-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
70
Jul 18, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Repeat Violation** **Warning** - From follow-up inspection 2024-07-18: 59 days **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-07-18: 59 days **Time Extended**
53B-05-5
82
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches inside of wheel of pasta water boiler on cook line in kitchen. Observed approximately 4 live inside of drip pan area of right side cook line flip top in kitchen Observed 2 live roaches inside of wheel of oven on cook line in kitchen Observed 1 live roach inside of wheel of prep table directly in front of cook line in kitchen. Observed 1 live roach on wooden chicken pounding prep table directly in front of cook line in kitchen Observed approximately 1 live roach inside of drip pan area of pizza line flip top cooler at front line **Warning**
35A-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Repeat Violation** **Warning**
16-62-1
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 - Dead roaches on premises. Observed 1 dead roach inside of lip of metal shelving above cook line in kitchen **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed along baseboards under cook line equipment under hood **Warning**
36-73-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed under pasta water boiler on cook line **Warning**
29-19-4
52
Nov 1, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 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. Employee handling cooked pasta to portion with bare hands. Item not immediately going to be heated to 145°F. Discussed with operator
09-01-4
High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on top of paper towel dispenser above food items on cook line. Operator stored properly **Corrected On-Site**
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees. Provided to operator
11-26-1
Intermediate - Clams tag removed from original container prior to container being emptied. Operator replaced **Corrected On-Site**
01C-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on cook line coolers
23-24-4
47
Jul 19, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink
12B-07-4
90
Oct 14, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
70
Aug 31, 2022
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. spray bottle containing pink liquid under dishwashing counter. Employee labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned area with wiping cloth containing sanitizer. **Corrected On-Site**
22-20-5
86
Aug 11, 2022
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (53F - Cooling); chicken stock (47F - Cooling). Items cooling overnight. Items discarded. See Stop Sale.
03D-02-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches under pot storage shelf over clean side of dish washer station 2 live roaches on floor under clean side table of dish washing station.
35A-05-4
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. At walk in cooler, tomato sauce (53F - Cooling); chicken stock (47F - Cooling). Items cooling overnight. Items discarded. See Stop Sale.
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clams and mussels tag removed from original container prior to container being emptied. At walk in cooler
01C-10-4
Intermediate - Raw, in-shell clams and mussels from different original containers mixed together prior to preparation for service.
01C-07-4
Basic - Missing drain plug at dumpster.
33-11-4
43
Frequently Asked Questions
When was Villa Rosano last inspected?
The most recent health inspection at Villa Rosano on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Villa Rosano?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Villa Rosano.
How does Villa Rosano compare to other restaurants in Boca Raton?
Villa Rosano most recently scored 78 out of 100, which is higher than the Boca Raton average of 74.
Has Villa Rosano's inspection record improved over time?
Results have been roughly steady. Inspections at Villa Rosano have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Villa Rosano 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 Villa Rosano inspected?
Based on the inspection history on file, Villa Rosano is inspected around three times per year on average.
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