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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
AGLIOLIO BOYNTON in BOYNTON BEACH currently holds an InspectFL Health Score of 87 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 9, 2026. Across those visits, inspectors documented 6 total violations — 3 critical, 1 major, 2 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 9, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
AGLIOLIO BOYNTON looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-01-5] 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.
- [01B-01-4] Dented/rusted cans present. See stop sale. Artichoke hearts dented with raised edges.
- [16-46-4] Old labels stuck to food containers after cleaning. Food storage pans at clean dish rack.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced sausage (56F - 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.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggplant rollatini (63F - 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.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in: lasagna (58F - Cooling) at 1:55; cooling since 1:25 - 56F at 2:24 Observed in tightly wrapped pans in walk in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.
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