Prezzo Restaurant
5560 N Military Trl Bays, 300 302 304, Boca Raton, FL 33496 · Permanent Food Service · License 6021665
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitSep 16, 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 15, 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...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...vodka sauce 59°F-61°F in a dipper 5 gallons container with cover at walk in cooler .
Per date and chef food was cooked yesterday. Lasagna 45°F at walk in cooler , reheated food yesterday.
Stop Sale issued due to food not being in a wholesome, sound condition....
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Marsala sauce cooked date 9/5/26, quinoa 9/8/26, house made ceaser dressing 9/7/26 at walk in cooler ..... Live, small flying insects found...approximately live 6 small flying insects in flip top reach in cooler , when open top cover they are flying around . Not determined flying insects landed on food or not . cut tomato cut cucumber, cut lettuce, beans, quinoa cheese , fruits and dressings .
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...vodka sauce 59°F-61°F in a dipper 5 gallons container with cover at walk in cooler .
Per date and chef food was cooked yesterday. Lasagna 45°F at walk in cooler , reheated food yesterday. Stop sale issued. Chef discarded food.
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...chlorine 00 ppm.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found...approximately live 6 small flying insects in flip top reach in cooler , when open top cover they are flying around .
Not determined flying insects landed on food or not . Stop sale issued food. Employee discarded food cut tomato cut cucumber, cut lettuce, beans, quinoa cheese , fruits and dressings .
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....lasagna was cooked 3 days ago , date marked for 9/16/ 26 at walk in cooler .
Food was discarded due to cooling abuse . Employee discarded food.
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 .
Employee cleaned.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored containers in handwashing sink .
Employee removed
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at dishwashing area. ...manager replace new battery
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor ..bread .
Manager properly stored. Manager properly stored.
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.