Agliolio Boynton

2258 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6010336

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Jul 9, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Jul92026

Routine inspection

6 violations found

First visitJul 9, 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.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Artichoke hearts dented with raised edges.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sliced sausage (56°F - Cold Holding) Observed over stocked above rim of pan at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  eggplant rollatini (63°F - Hot Holding) Observed on top of oven. Per operator, out of temperature for approximately 30 minutes. Advised operator to add product to time control procedure. Operator time stamped product for remaining 3.5 hours.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  walk in: lasagna (58°F - Cooling) at 1:55; cooling since 1:25 - 56°F at 2:24 Observed in tightly wrapped pans in walk in cooler. At current rate of cooling product will not reach 41°F within 4 hours. Operator placed product in freezer to quick chill.
  Fixed on the spot
Basic2
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle in direct contact with bread crumbs in storage bin.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Food storage pans at clean dish rack.
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.
Stop sale: An order that the food can’t be sold or served.