JOSIES RISTORANTE & PIZZERIA
650 E WOODBRIGHT RD/ · BOYNTON BEACH · Palm Beach County · FL 33435
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken veloute (46F – cooling) at 2:25; cooing since 4:00pm on 2/8; pomodoro (45F – cooling) at 2:28; cooling since 4:00pm on 2/8 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on cooling procedures. See stop sale.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: chicken veloute (46F – cooling) at 2:25; cooing since 4:00pm on 2/8; pomodoro (45F – cooling) at 2:28; cooling since 4:00pm on 2/8 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on cooling procedures. See stop sale.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over lasagna at flip top cooler drawers by walk in cooler. Raw smoked salmon over sauces at flip top cooler across from hot line. Operator stored all products properly. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: bolognese (131F – Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator placed back on stove to reheat to 165+F ; wing sauce with butter (76F – Hot Holding) Observed sitting out at ambient temperature in kitchen. Per operator, out of temperature for approximately 3 hours. Operator placed in freezer to quick chill. Advised operator to use time control moving forward for wing sauce. **Corrective Action Taken**
Intermediate 3
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. For fresh clams and mussels. Educated operator on shellfish tag procedures.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area. **Corrected On-Site** **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 14, 2026 12:19 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.