Sal's Italian Ristorante

4801 Linton Blvd #12A, Delray Beach, FL 33445 · Permanent Food Service · License 6011297

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority, repeat · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot, 1 repeat), 5 intermediate (4 fixed on the spot, 1 repeat), 1 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

11 violations found

First visitSep 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 5 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....white sauce 61°F in a deep 5 gallon tall container in walk in cooler . Per operator and date marked sauce was cooked yesterday.
  Repeat violation
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...brown sauce was prepped 9/3/26 at walk in walk in cooler See stop sale issued .
  Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....white sauce 61°F in a deep 5 gallon tall container in walk in cooler .
  Per operator and date marked sauce was cooked yesterday. Stop sale issued . Operator discarded food.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...pizza slicer with moist food in it at pizza station .
  Operator time marked.
  Fixed on the spot
  Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm due to sanitizer solution container was empty. Employee replace full container and got chlorine 50 ppm.
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
  Clams tag removed from original container prior to container being emptied at walk in cooler .
  Operator put it back to original container.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times....stored pasta container, tray front of handwashing sink , hanging walking cane front of handwashing sink at kitchen.
  Operator removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at server station.
  Employee cleaned
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled....blue cleaning spray bottle.
  Employee labeled.
  Fixed on the spotRepeat violation
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust at walk in cooler shelf .
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.