Piacere Fired Wood Pizza
222 W Yamato Rd Ste 108, Boca Raton, FL 33431 · Permanent Food Service · License 6019218
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 23 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 2 basic-39
- Administrative complaint on Sep 23, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score41
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 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Sliced ham (48°F), Marinara (61°F), sausage (48°F), Cheese 48°F) in flip top cooler above pizza make table at front counter. Not prepared or portioned today. Per operator food moved to unit from reach in cooler less than two hours ago. Operator moved foods to reach in cooler to rapid chill to 41°F or below. *Repeat Violation*
Administrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher and quaternary at three compartment sink
Observed same. Operator unable to provide chlorine test strips.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed same.
More time given
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. roasted peppers (53°F - Cooling); artichokes (53°F - Cooling); cut tomatoes (53°F - Cooling)at 2:50 since 10:30 in cold holding unit above prep table at pizza station; food never reached 41°F or below within 4 hours; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ham (56°F - Cold Holding); sausage (56°F); pizza sauce (44°F - Cold Holding); feta ( 54°F Cold Holding) in cooler above prep table at pizza station; foods not prepared or portioned today ; food out of temperature for approximately 2 hours; foods moved to different cooler;
Repeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
roasted peppers (53°F - Cooling); artichokes (53°F - Cooling); cut tomatoes (53°F - Cooling)at 2:50 since 10:30 in cold holding unit above prep table at pizza station; food never reached 41°F or below within 4 hours; See Stop Sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken over pepperoni and sausage in one door freezer - foods not commercially packaged Stored properly
Fixed on the spot
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. Dishwasher (Chlorine 0ppm); unable to fix; operator set up three compartment sink with quaternary at 200 ppm
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened approximately 48 hours not dated; operator dated;
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher and quaternary at three compartment sink
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dishwasher added and no plan review
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice- removed
In-use knife stored in cracks between pieces of equipment in reach in cooler between food containers and cooler wall; removed
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.