Villagio at Boca
Last inspected: Mar 17, 2026
29
Score
Villagio at Boca has been inspected 12 times since 2022. The most recent visit was on Mar 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Stop sale issued on time/temperature control” 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. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
6
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Complaint Full
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Insects, Rodents, and Animals Not Present
FL-38
29
Dec 22, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Jul 24, 2025
Complaint Full
No violations found.
100
Jul 22, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
33
Dec 17, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tomato sauce (122F - Hot Holding) steam table on cook line. Out less than four hours. Reheated to 165F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta reach in cooler on cook line. Removed. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed on site **Corrected On-Site**
50-17-3
Intermediate - Clam/mussel/ tags not marked with last date served.
01C-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 79F at hand sink near ice machine
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130F on cook line
10-07-4
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 in walk in cooler
06-09-1
47
Jul 22, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
55
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); clams (47F - Cold Holding); mozzarella (47F - Cold Holding) salad reach in cooler. Chef states food not prepped or portioned. In unit over four hours. **Warning**
03A-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. lentil soup (47F - Cooling); in walk in cooler. Chef states soup cooked last night. In unit overnight. Not prepped or portioned today. Soup did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); clams (47F - Cold Holding); mozzarella (47F - Cold Holding) salad reach in cooler. Chef states food not prepped or portioned. In unit over four hours. **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Warning**
01D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lentil soup (47F - Cooling); in walk in cooler. Chef states soup cooked last night. In unit overnight. Not prepped or portioned today. Soup did not reach 41F within 6 hours. **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Insect spray stored with box of clean plates on rack in kitchen Removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Establishment not maintaining clam tags for 90 days. **Warning**
01C-02-4
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. Fish in walk in cooler **Warning**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Salt and flour containers **Warning**
02D-01-5
30
Jul 13, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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 #2, tomato sauce (49F - Cooling). The item was prepared yesterday and was cooling overnight. The item was discarded. See Stop Sale
01B-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. In the walk in cooler #2, tomato sauce (49F - Cooling). The item was prepared yesterday and was cooling overnight. The item was discarded. See Stop Sale
03D-02-5
Intermediate - Raw, in-shell clams and mussels from different original containers mixed together prior to preparation for service. The items were separated by the chef **Corrected On-Site**
01C-07-4
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. Observed fish was removed from the packaging. **Corrected On-Site**
06-09-1
64
Jan 23, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
58
Sep 12, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
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. At walk in cooler, eggplant (46F - Cold Holding); squid (46F - Cold Holding); breaded cheese (46F - Cold Holding); salmon (46F - Cold Holding). Operator states items have remained in cooler and have not been prepped or portioned today. Items held in cooler overnight. Items discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, eggplant (46F - Cold Holding); squid (46F - Cold Holding); breaded cheese (46F - Cold Holding); salmon (46F - Cold Holding). Operator states items have remained in cooler and have not been prepped or portioned today. Items held in cooler overnight. Items discarded. See Stop Sale
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar, hand sink used as dump sink. Strainer pan removed. **Corrected On-Site**
31A-11-4
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
61
Jul 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Villagio at Boca last inspected?
The most recent health inspection at Villagio at Boca on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Villagio at Boca?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Villagio at Boca.
How does Villagio at Boca compare to other restaurants in Boca Raton?
Villagio at Boca most recently scored 29 out of 100, which is lower than the Boca Raton average of 74.
Has Villagio at Boca's inspection record improved over time?
Results have been roughly steady. Inspections at Villagio at Boca have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Villagio at Boca 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 Villagio at Boca inspected?
Based on the inspection history on file, Villagio at Boca is inspected around three times per year on average.
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