Lombardo's Pizzeria
3011 W Yamato Rd Ste A11, Boca Raton, FL 33434 · Permanent Food Service · License 6023023
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 Oct 7 routine inspection4 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 2 basic-17
- Safety score83
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 7, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Observed glass door cooler shredded mozzarella (45°F) operator. over to other refrigerator. 2) observed Flip top refrigerator: homemade tomato sauce (57°F- cold holding). Operator stated left outside less than 2 hrs to make pizza pies. Educated operator to use time as public health control.
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 and the time removed from temperature control cannot be determined.
Operator didn't label pizza. Operator labeled from 12-4
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. Observed Triple Sink (Quaternary 0ppm); Operator corrected Triple Sink (Quaternary 200ppm)
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observe, rubbing alcohol above wrapped utensils to go. Operator removed
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times. observe garbage can block in real kitchen hand sink..
Operator removed
Fixed on the spotRepeat violation
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open bottle of soda and glass refrigerator
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed forks and knives, not inverted in kitchen. Operator inverted for knives.
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.