Alfa Pizzeria and Restaurant
1600 N Federal Hwy 16 17 18, Boynton Beach, FL 33435 · Permanent Food Service · License 6021899
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 3 repeats), 3 basic (1 repeat)-25
- Safety score75
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 visitAug 20, 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.
9 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, other than whole meat roast, hot held at less than 135°F.
marinara (108°F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165°F.
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 veal over French fries not in commercial packaging at reach in freezer, raw ground beef over onions at walk in cooler. Operator stored all products properly.
Fixed on the spotRepeat violation
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed time control procedure to operator.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Silverware bucket stored in hand wash sink by triple sink.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line flip top cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water faucet handle not operable at prep table area in kitchen. Hand wash sink not operable at bar.
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.