JOSIES RISTORANTE & PIZZERIA
650 E WOODBRIGHT RD/, Boynton Beach, FL, 33435
Most recent inspection
- Date
- February 9, 2026
- Type
- Routine - Food
- Result
- Inspection Completed - No Further Action
- Risk category
- Not reported
- Cited findings
- 7
- Jurisdiction
- Palm Beach County (West Palm Beach), FL
Violations (7)
- 03D-02-5Critical
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
High Priority - 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.
High Priority
- 01B-36-5Critical
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
High Priority - 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.
High Priority
- 08A-05-6CriticalCorrected on site
Raw animal food stored over/not properly separated from ready-to-eat food.
High Priority - 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. **Corrected On-Site**
High Priority
- 03B-01-6Critical
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)
High Priority - 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. **Corrective Action Taken**
High Priority
- 01C-03-4
Clam/mussel/oyster tags not marked with last date served. For fresh clams and mussels. Educated operator on shellfish tag procedures.
Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams and mussels. Educated operator on shellfish tag procedures.
Intermediate
- 31A-11-4RepeatCorrected on site
Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area.
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at dish machine area. **Corrected On-Site** **Repeat Violation**
Intermediate
- 31B-02-4Corrected on site
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at dish machine area. **Corrected On-Site**
Intermediate
Earlier inspections on file
Source: Palm Beach County (West Palm Beach), FL health department. Data refreshed October 13, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.