Angelo's Too Restaurant & Pizzeria
10136 W Indiantown Rd #C-2, Jupiter, FL 33478 · Permanent Food Service · License 6013630
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. sliced tomato (58°F - Cold Holding) not prepped or portioned today stored overstacked in kitchen flip top cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (fixed on the spot, 1 repeat), 6 intermediate (4 fixed on the spot, 2 repeats), 5 basic (1 repeat)-30
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sliced tomato (58°F - Cold Holding) not prepped or portioned today stored overstacked in kitchen flip top cooler.
Per operator, items were recently rotated and have been out of temperature for less than 1 hour. Operator portioned item and placed into cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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. Tested at 0ppm. Employee adjusted chemical line and primed machine, retesting at 100ppm.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Previously frozen meatballs not date marked in walk in cooler. Operator date marked.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen handwashing sink blocked by trash can and wing sauce table. Operator reorganized.
Fixed on the spotRepeat violationAdministrative complaint
Handwash sink used for purposes other than handwashing.
Handwashing sink in kitchen used to store food storage containers. Operator removed.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser not labeled at dry storage area. Operator labeled.
Fixed on the spotRepeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of raw wings and pasta fagioli soup stored on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Multiple tongs stored on oven door handle in kitchen. Observed employee apron brush against tongs while conducting inspection. Operator reorganized.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic side container with no handle stored directly in ready to eat pasta at soup station. Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Triple sink plumbing soiled with grease/food debris. Kitchen fans soiled with dust.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Build up of grease on floor underneath cook line equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.