22191 POWERLINE RD #28-C, BOCA RATON, FL 33433
ANGELA’S PIZZA KITCHEN keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 2 violations, including 1 high-priority and 0 Emergency Orders of Closure.
Scores higher than 78% of the 680 inspected restaurants in BOCA RATON on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Palm Beach County average of 4.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
The establishment's license expired, not obtained, or not properly displayed.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Workers handling ready-to-eat food with bare hands without an approved alternative procedure.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Other conditions related to sanitary and safe operation.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
This visit closed with no further action required.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6013329 — you can read the original documents yourself and compare.