Serena Pastificio
301 Plaza Real, Boca Raton, FL 33432 · Permanent Food Service · License 6020853
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection16 high priority (7 fixed on the spot), 6 intermediate (3 fixed on the spot); all violations together cost 70 at most-70
- Safety score30
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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority16
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 dented cans. See stop sale.
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. homemade tomatoes sauce (46°F - Cooling) prepared yesterday never reached 41°F. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Kitchen donut dough with egg and milk (54°F - Cold Holding) per operator out of temperature since yesterday, sitting out. operator disposed of mixture. Not prepared or portioned today. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed cured egg yolks on expo line. Per operator raw shell eggs are used, egg yolks removed cured under refrigeration then put in the dehydrator machine then kept at room temperature on expo line. Observed 2 egg yolks see stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Butter scampi 10/26 Tomato sauce dated 10/26 See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Kitchen donut dough with egg and milk (54°F - Cold Holding) per operator out of temperature since yesterday, sitting out. operator disposed of mixture. Not prepared or portioned today. See stop sale
Shell eggs not stored at an ambient air temperature of 45°F or less.
kitchen ; shell eggs (49°F - Cold Holding) per operator out of temperature for approximately 1 hour. Operator moved to blast chiller to quick chill. Not prepared or portioned today.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
polenta mash (120°F - Hot Holding) operator reheated to 165°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
homemade tomatoes sauce (46°F - Cooling) prepared yesterday never reached 41°F. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Butter, cooked garlic and oil. No time mark, operator time marked items.
Fixed on the spot
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 steak over bread in walk in freezer not all commercially packaged. Operator moved and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon over cooked chicken and buffalo sauce, raw shell egg Terimsu over ricotta pastry. Operator moved and stored properly.
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
Raw shell eggs and lemon in same container, see stop sale.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Ceaser dressing with raw shell egg in top make table over lettuce in bottom. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled phone then food container without washing hands. Informed operator , employee then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Operator moved sanitation procedure to ware wash triple sink, sink and surface (700ppm)
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Splitter located at mop sink one side has no vacuum breaker.
Intermediate6
Code 01, Approved source; food safe and unadulterated: Raw, in-shell clams/mussels from different original containers mixed together prior to preparation for service.
Observed in walk in cooler, bags on mussels sitting on top of bags of claims in same container from different harvest region. Operator moved and separated items.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Tiramisu with raw shell egg not marked as raw, stop and smell the roses drink with raw egg white foam
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken in walk in cooler no label made 2 days ago operator date marked.
Fixed on the spot
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 in walk in cooler opened 3 days ago no date mark. Operator date marked.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
homemade tomatoes sauce (46°F - Cooling) prepared yesterday never reached 41°F. Sauce in large deep container.
Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed cured egg yolks on expo line. Per operator raw shell eggs are used, egg yolks removed cured under refrigeration then put in the dehydrator machine then kept at room temperature on expo line. Observed 2 egg yolks see stop sale. Please contact Jose.Quinones@myfloridalicense.com to provide the nest paperwork for approval.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.