Eataliano
99 SE Mizner Blvd, Boca Raton, FL 33432 · Permanent Food Service · License 6022911
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
shell eggs (60°F - Cold Holding) per operator in flip top for 2 hours, operator moved to reach in to quick chill. Not prepared or portioned today.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee went outside through back door, then came back inside and handled clean silverware without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can with gloved hand then continued to work without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At front counter hand sink, operator provided soap.
Fixed on the spotRepeat violation
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.