Piezano's Pizza & Pasta

4131 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6020799

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 11, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
5 high priority (fixed on the spot), 1 intermediate, 6 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

12 violations found

First visitAug 11, 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.
12 violations found:
- 5 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  One door reach in cook line ; fried chicken (49°F - Cold Holding); cheese (49°F - Cold Holding) operator states items in fridge for 2 hours, moved to walk in cooler. Retook temperatures at end of inspection at 43°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken breaded stored over cooked eggplant in walk in cooler. Operator moved raw chicken and properly stored . Raw shell eggs stored over ready to eat tomato sauce. Operator moved shell eggs and properly stored
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee top salad with croutons with bare hands, instructed employee to wash hands and put on gloves
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Employee brought trash into kitchen then served beverages to customer no handwashing. Operator informed employee who then washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Coconut shrimp stored in nonfood-grade bag in chest freezer. Operator moved to food grade bags.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee rinsed dirty cup in handwashing sink.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not wrapped. prosciutto stored open and unwrapped in chest freezer.
  Operator placed in food grade bag.
  Fixed on the spot
  Food stored on floor.
  Oil stored on floor. Operator moved and stored properly.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Cut melon for employees above restaurant food in walk in cooler. Operator removed melon from walk in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Ripped/worn tin foil used as shelf cover at cook line.
  Operator removed and replaced tin foil
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Operator cleaned and sanitized
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.