Pummarola
6000 Glades Rd Ste 1171C, Boca Raton, FL 33431 · Permanent Food Service · License 6013772
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 29 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top; butter (48°F - Cold Holding); cooked meatball (46°F - Cold Holding) operator states items out of temperature for approximately 1 hour. Moved to reach in to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Employee dried hands with visibly soiled rag, then continued food preparation. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed I hands in 3 compartment sink, then continued preparing food. Inform operator, employee then washed hands.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Dough and drinks stored on floor of walk in cooler. Operator moved and stored properly.
Fixed on the spotRepeat violation
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.