JOSIES RISTORANTE & PIZZERIA

Name: JOSIES RISTORANTE & PIZZERIA
Address: 650 E WOODBRIGHT RD/, BOYNTON BEACH, FL, 33435, US
Rating: 87.5

650 E WOODBRIGHT RD/, BOYNTON BEACH, FL 33435

License #6011866

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

JOSIES RISTORANTE & PIZZERIA in BOYNTON BEACH currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 11 total violations — 5 critical, 4 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 9, 2026 shows 7 observation rows: 4 critical, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area.
[03D-02-5] 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-05-6] 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.
[03B-01-6] 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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. For fresh clams and mussels. Educated operator on shellfish tag procedures.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area.
[01B-36-5] 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.

Community reaction

What do locals think?

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Community pulse