Manhattan Joe's Pizzeria

5030 Champion Blvd #G1A, Boca Raton, FL 33496 · Permanent Food Service · License 6020881

Official report

out of 100

Grade A

Safety score 92 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F...cooked chicken breast 47°F , cheese 47°F in flip top reach in cooler , food stored in double container. .High priority · fixed on the spot · 2 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)
-8
Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep282026

Routine inspection

3 violations found

First visitSep 28, 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.
3 violations found:
- 2 High priority
- 1 Intermediate
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cooked chicken breast 47°F , cheese 47°F in flip top reach in cooler , food stored in double container. .
  Food not prepped or portioned today , food being held less than 4 hours . Operator removed food to acceptable cooler .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in cooked chicken at reach in cooler .
  Employee removed paper towel
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...heavy soild build up in can opener blade .
  Employee discarded can opener .
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026B85Routine inspection7 violations, 1 high priority No follow-up needed

First visitAug 18, 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:
- 1 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: 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 took cash from customer then used pizza wheel to cut pizza without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Pizza by the slice. Provided Time as Public Health Control form to operator. Operator began filling out form during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in triple sink. Reviewed proper procedures and employee washed hands in hand sink.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade visibly soiled.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By pizza flip top hand sink.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Salad flip top - Small cup in cheese. Operator removed.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwash signs at both food area hand sinks. Provided to operator and operator posted.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.