Narbona at Boca Raton
5250 Town Center Cir Ste 101, Boca Raton, FL 33486 · Permanent Food Service · License 6022856
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection12 high priority (7 fixed by the Oct 9 follow-up, 5 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot)-46
- Administrative complaint on Sep 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 9, 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 - 1st follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority12
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
At walk-in cooler; cooked beef and tomato sauce date marked 8/30. Operator stated sauces cooling overnight cooked/frozen 8/30, held refrigerated for 7 days after pulling from freezer. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
At walk-in cooler; house made tomato sauce (61°F - Cooling); house made cream sauce (55°F - Cooling); cooked potatoes (64°F - Cooling). Operator stated sauces and potatoes cooling overnight, did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line reach in cooler; dredged raw chicken (51°F - Cold Holding); cooked pasta (51°F - Cold Holding); butter (47°F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, moved to walk-in cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk-in cooler; house made tomato sauce (61°F - Cooling); house made cream sauce (55°F - Cooling); cooked potatoes (64°F - Cooling). Operator stated sauces and potatoes cooling overnight, did not reach 41°F within 6 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
At steam table; cooked potatoes (120°F - Reheating 10:16/137°F 11:00). Operator stated cooked potatoes placed directly into steam table from walk-in cooler at 9:00, did not reach 165°F for 15 seconds, moved to stove to rapidly reheat to 165°F+.
Fixed on the spot
Time/temperature control for safety food (custard dessert) identified in the written procedure as a food held using time as a public health control has no time marking.
Operator stated held using time as a public health control for less than 2 hours, applied appropriate time marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cook line reach in cooler; raw shell eggs stored over cooled potatoes. Operator moved cooked potatoes above raw shell eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee donning single use gloves left kitchen, returned to kitchen from dining area, put hands into pockets and then continued handling clean equipment and clean utensils to prepare food all while wearing same pair of single use gloves. Operator discussed with employee who then a
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees touched face with bare hands then continued preparing food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front line Dishwasher (Chlorine 0ppm). Advised Operator to discontinue use of machine until able to sanitize properly.
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F). Advised Operator to manually sanitize dishes until machine able to sanitize properly.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 10 live, small flying insects found throughout establishment flying around/landing on walls/equipment. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
Administrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menu offers meringue, not cooked to a minimum temperature of 155°F for 15 seconds, not identified as being undercooked. Advised Operator to properly identify on menu as being undercooked.
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuuming, packaging raw meat, and holding longer than 48 hours packaged no HACCP plan submitted/approved.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
Operator removed to be washed, rinsed and sanitized.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.