Cannoli Kitchen Pizza
9180 Glades Rd, Boca Raton, FL 33434 · Permanent Food Service · License 6012447
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection7 high priority (1 fixed by the Sep 28 follow-up, 6 fixed on the spot), 2 intermediate (1 repeat), 4 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
marinara (45°F - Cold Holding) Observed in low boy cooler by register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed marinara in freezer to quick chill.
Fixed on the spot
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 pizza.
Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw sausage over fully cooked meatballs not in commercial packaging at reach in freezer. Operator stored products properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Observed employee washing hands at hand wash sink in kitchen area. Water temperature 83°F.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed Employee moving garage can then picked up spatula to remove pizza from oven without washing hands. Educated employee, employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cut basil stored and in direct with paper towel at reach in cooler. Operator discarded basil.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator dumped sanitizer sink and refilled with water and chlorine. Retested at 100ppm.
Fixed on the spot
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
Water temperature 83°F.
Water with a temperature of least 85°F not provided at employee handwash sink.
Water temperature 83°F.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Tray of pizza dough resting on garage can. Operator stored pizza dough properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board at pasta flip top cooler.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) Operator dumped sanitizer bucket and refilled bucket with chlorine sanitizer from triple sink, 100ppm.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on top of sugar container.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.