SOLE MIO KITCHEN & BAR

Name: SOLE MIO KITCHEN & BAR
Address: 8794 BOYNTON BEACH BLVD STE 108, BOYNTON BEACH, FL, 33472, US
Rating: 79.5

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

License #6020390

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOLE MIO KITCHEN & BAR in BOYNTON BEACH currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 4 major, 11 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 18, 2025

The latest inspection on March 25, 2026 included 1 critical violation, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses at Cookline, operator stored properly.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline pizza station reach in cooler gaskets.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. 1. Drying storage rack by dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 1. Bar area two
[36-34-5] Ceiling vents soiled with accumulated dust.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1. Bar area two tanks unsecured.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 1. Salad station microwave 2. Prep station microwave
[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.
[08B-38-4] Food stored on floor. 1. Walk in cooler cases of food stored on floor, operator stored properly.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen unlabeled spray bottles containing sanitizer p, discussed with operator who labeled bottle.
[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.

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