SOLE MIO KITCHEN & BAR

Name: SOLE MIO KITCHEN & BAR
Address: 8794 BOYNTON BEACH BLVD STE 108, BOYNTON BEACH, FL, 33472, US
Rating: 56.7

8794 BOYNTON BEACH BLVD STE 108, BOYNTON BEACH, FL 33472

License #6020390

🍺 Bar/Pub ℹ️

56.7 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 5 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SOLE MIO KITCHEN & BAR in BOYNTON BEACH currently holds an InspectFL Health Score of 56.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 70 total violations — 28 critical, 14 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 22, 2026

The latest inspection on May 28, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

64%

Inspector notes

Coverage note

Inspector notes linked where available

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SOLE MIO KITCHEN & BAR 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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen heavily grooved and no longer cleanable, discussed with operator to repair or replace.
[35B-02-4] Insect control device installed over food preparation area. At cook line bug zapper stored above food storage rack, discussed with operator who moved bug zapper to another location.
[12A-29-4] 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 personal cell phone and after handled clean and sanitized pots and pans, discussed with operator, employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in salad cooler raw salmon stored above cooked chicken, discussed with operator who corrected storage of products.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measuring device.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door handles of reach in freezer in back of kitchen soiled with residue .
[36-36-4] Ceiling tile missing. Observed ceiling tile missing in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored with clean dishes at ware washing area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint. Employee put on hair net.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler soup 47F. Per operator food was prepared today at 8AM. Observed food cooling in large container. 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. Observed in walk in cooler soup 47F. Per operator food was prepared today at 8AM. Observed food cooling in large container. See stop sale.
[35A-02-7] Live, small flying insects found Observed 6 small flying insects flying around above steam table where food is being held inside across from cook line area. Observed 1 small flying insect flying around ware washing area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout kitchen soiled .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at bar area .Operator provided.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. 1. Front line salad station bowl inside container of feta cheese and pasta noodles.
[23-24-4] Buildup of food debris/soil residue on equipment door handles in kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1. Bar area two tanks unsecured.
[36-36-4] Ceiling tile missing, by dish machine.
[36-34-5] Ceiling vents soiled with accumulated dust.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-02-4] Employee drinking while doing food preparation.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Right side Cookline employee cup stored above open refrigerator unit, operator stored properly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. 1. Drying storage rack by dish machine.
[08B-38-4] Food stored on floor. 1. Walk in cooler cases of food stored on floor, operator stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses at Cookline, operator stored properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 1. Salad station microwave 2. Prep station microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline pizza station reach in cooler gaskets.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Front of the house employee touched cellphone several times then grabbed clean equipment to continue table set up. Reviewed hand washing with operator.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Front of the house employee touched cellphone several times then grabbed clean equipment to continue table set up. Reviewed hand washing with operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 1. Bar area two
[31B-03-4] No soap provided at handwash sink. 1. Bar area

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Salad station and pasta station reach in cooler door gaskets soiled, discussed with operator to clean and sanitizer.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line multiple employee drinks stored in reach in cooler, discussed with operator who removed.
[41-07-4] Container of medicine improperly stored. In kitchen medication stored on storage rack above container of cherries, discussed with operator who corrected storage of products.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands.
[22-57-6] 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. Dishwasher (Temperature less than 160F) ran machine multiple times at recheck strip turned black.
[35A-02-7] Live, small flying insects found In kitchen approximately 3 live flying insects at cook line landing on clean pans and wall, discussed with operator to kill, clean and sanitize area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged Raw clams stored above cooked ravioli, discussed with operator who corrected storage of products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on prep table garlic in oil (94F - Hot Holding) at 2:55 since 12:30; cooked egg plant (63F - Hot Holding) at 3:00 since 12:00; cooked potatoes (52F - Hot Holding) at 3:00 since 12:00, discussed hot hold8 g with operator who time marked products and moved to time is a public health control and added to written procedures.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked pasta (52F - Cooling) at 3:00 since 12:30 to 50F at 3:20, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who added ice to products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at salad station used to store dirty dishes, discussed with operator who removed dishes.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at dish washing area no paper towels, discussed with operator who provided paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottles containing sanitizer p, discussed with operator who labeled bottle.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on flip top coolers 4 employee coffees and drinks stored directly above open containers of shredded cheese and tomato sauce. Discussed with operator who corrected discarded drinks.
[36-22-4] Floor area(s) covered with standing water. In kitchen under reach in freezer and ice machine puddle of standing water on floor. Discussed with operator who cleaned up excess water.
[36-17-5] Floor tiles missing and/or in disrepair. In kitchen directly above food preparation table used for making pizza dough ceiling is missing tiles and exposed ceiling with large amounts of dust debris.
[35B-02-4] Insect control device installed over food preparation area. In kitchen insect control devices installed over food preparation table used for salads and above coffee machine. Discussed with operator who removed Devices.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed vegetables stored above containers of cooked bell peppers.. operator corrected storage. Emailed safe refrigeration poster to operator.
[12A-29-4] 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 trash can and without washing hands employee handled open containers of tomato sauce. Discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found 14 live flying insects in kitchen landing on walls near dishwashing area operator killed flies and cleaned and sanitized areas.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef not commercially packaged stored above non sealed ice cream container. Operator removed beef.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially package bags of ground pork stored over non commercial packaged bags of raw fish. Discussed with operator who corrected storage of products.
[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. In reach in cooler across from stove top butter (56F - Cold Holding); sausage (55F - Cold Holding); cooked pasta (56F - Cold Holding); cooked artichoke (52F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove top butter (56F - Cold Holding); sausage (55F - Cold Holding); cooked pasta (56F - Cold Holding); cooked artichoke (52F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In walk in cooler cooked chicken wings (45F - Cold Holding); cooked potatoes (46F - Cold Holding); butter (44F - Cold Holding); cooked mushroom (44F - Cold Holding) cooked pasta (45F - Cold Holding); ; sliced cheese (45F - Cold Holding); veal (45F - Cold Holding); lasagna (46F - Cold Holding) per operator products not portioned or prepared today, operated showed digital records of cooler and products temperatures log, products out of temperature for approximately 2 hours due to door being left open by employees. Discussed with operator who shut door to walk in cooler and turned temperature setting down on walk in to rapid cool.
[03F-02-5] 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. See stop sale. In kitchen pizza identified on time is a public health control written procedures not time marked. Per operator pizzas we made 15 minutes ago and added time mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on shelve above stove house made tomato sauce (94F Hot Holding) per operator product was cooked this morning and held on shelf until product on steam table needs to be replaced. Discussed hot holding with operator who moved product to reheat to 165F+
[41-10-4] Toxic substance/chemical improperly stored. In kitchen on clean and sanitized dish rack bottle of sanitizer stored above dishes. Discussed with operator who removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen hand washing sink next to ice machine used to store empty sanitizer buckets stacked together. Discussed with operator who removed buckets.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen at mop sink spray bottles of cleaning chemicals not labeled discussed with operator who added labels.