SERENA PASTIFICIO
301 PLAZA REAL · BOCA RATON · Palm Beach County · FL 33432
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 16
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. homemade tomatoes sauce (46F – Cooling) prepared yesterday never reached 41F. See stop sale. **Warning**
01B-01-4High Priority – Dented/rusted cans present. 2 dented cans. See stop sale. **Warning**
12A-29-4High Priority – 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. **Corrected On-Site** **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. 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) **Corrective Action Taken** **Warning**
08A-08-5High Priority – Raw animal food stored in same container as ready-to-eat food. Raw shell eggs and lemon in same container, see stop sale. **Warning**
08A-13-5High Priority – 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. **Corrected On-Site** **Warning**
08A-02-6High Priority – 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. **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
01B-24-5High Priority – 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. **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. kitchen ; shell eggs (49F – Cold Holding) per operator out of temperature for approximately 1 hour. Operator moved to blast chiller to quick chill. Not prepared or portioned today. **Corrective Action Taken** **Warning**
01B-13-4High Priority – 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. **Warning**
01B-02-5High Priority – 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. homemade tomatoes sauce (46F – Cooling) prepared yesterday never reached 41F. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen donut dough with egg and milk (54F – Cold Holding) per operator out of temperature since yesterday, sitting out. operator disposed of mixture. Not prepared or portioned today. See stop sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen donut dough with egg and milk (54F – Cold Holding) per operator out of temperature since yesterday, sitting out. operator disposed of mixture. Not prepared or portioned today. See stop sale **Warning**
03F-02-5High Priority – 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. **Corrected On-Site** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. polenta mash (120F – Hot Holding) operator reheated to 165F. **Corrected On-Site** **Warning**
29-34-4High Priority – 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. **Warning**
Intermediate 6
02C-03-5Intermediate – 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. **Corrected On-Site** **Warning**
03G-41-3Intermediate – 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 [email protected] to provide the nest paperwork for approval. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. homemade tomatoes sauce (46F – Cooling) prepared yesterday never reached 41F. Sauce in large deep container. **Warning**
02B-04-5Intermediate – 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 **Warning**
01C-07-4Intermediate – 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. **Corrected On-Site** **Warning**
02C-02-5Intermediate – 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. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on November 5, 2026 8:31 PM.
Violation category totals
5 observation(s)
3 observation(s)
7 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.