Mister O1 Pizza
20401 S SR 7 Bldg G 4, Boca Raton, FL 33498 · Permanent Food Service · License 6022955
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 25 routine inspection3 high priority (2 fixed by the Sep 28 follow-up, 1 fixed on the spot, 1 repeat)-11
- Administrative complaint on Sep 25, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
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.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. -Observed cooked sausage 50°F cold holding, blue cheese 50°F cold holding, burrata balls 50°F cold holding, sliced ham 50°F cold holding, mozzarella 50°F cold holding -per operator all items not prepared or portioned today -stored in pans at small reach in cooler. Food out of temperature for more than 4 hours. see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed cooked sausage 50°F cold holding, blue cheese 50°F cold holding, burrata balls 50°F cold holding, sliced ham 50°F cold holding, mozzarella 50°F cold holding -per operator all items not prepared or portioned today -stored in pans at small reach in cooler. Food out of temperature for more than 4 hours. see stop sale
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: 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 near dishwasher handle soiled equipment then proceeded to handle clean equipment - no hand wash. Educated operator. Employee washed hands properly.
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.
- Stop sale
- An order that the food can’t be sold or served.