SOLE MIO KITCHEN & BAR

Name: SOLE MIO KITCHEN & BAR
Address: 8794 BOYNTON BEACH BLVD STE 108, BOYNTON BEACH, FL, 33472, US
Rating: 77.9

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

77.9 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 77.9 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, 5 major, 10 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.
[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.
[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.
[36-36-4] Ceiling tile missing, by dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline pizza station reach in cooler gaskets.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 1. Salad station microwave 2. Prep station microwave
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 1. Bar area two
[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.

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

Community reaction

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