JOSIES RISTORANTE & PIZZERIA

Name: JOSIES RISTORANTE & PIZZERIA
Address: 650 E WOODBRIGHT RD/, BOYNTON BEACH, FL, 33435, US
Rating: 36.4

650 E WOODBRIGHT RD/, BOYNTON BEACH, FL 33435

License #6011866

🍕 Pizza/Italian ℹ️

36.4 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 9 findings · 5 critical

Routine - Food

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Minor

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Quick take

JOSIES RISTORANTE & PIZZERIA in BOYNTON BEACH currently holds an InspectFL Health Score of 36.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 42 total violations — 20 critical, 13 major, 9 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 17, 2024

The latest inspection on October 8, 2026 shows 9 observation rows: 5 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

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JOSIES RISTORANTE & PIZZERIA has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee handle raw chicken and placed chicken on the grill, removed gloves and then proceeded to put away a carton of cream into the cooler without washing hands. Educated employee on proper hand washing procedures. Employee washed hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At pizza station. Operator removed cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Black mold like substance on cutting board at pizza station. Operator removed cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by chemical buckets and boxes at dish machine area.
[41-10-4] Toxic substance/chemical improperly stored. Observed Degreaser spray bottle stored next to Nutella and over baking soda at dry storage rack. Operator stored degreaser properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked ham at walk in cooler. Operator stored products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto (fresh garlic and oil) (66F - Cold Holding) Observed on ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Short rib Demi made 10/1 at walk in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna nachos not identified as raw animal protein. Educated operator on proper menu identification.

Disposition: Met Inspection Standards
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour salt sugar
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked vegetables (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked spaghetti (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked cheese fiocchi (52F - Cold holding) in reach in cooler drawers on cook line. Per operator, pasta not prepped portioned or cooked today. Stored In unit overnight. External thermometer reading 44F .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked vegetables (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked spaghetti (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked cheese fiocchi (52F - Cold holding) in reach in cooler drawers on cook line. Per operator, pasta not prepped portioned or cooked today. Stored In unit overnight. External thermometer reading 44F .
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on site No proof of training.
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle container blue solution on shelf in front of dish wash area Labeled