Sals Italian Ristorante

5500 S SR 7 Ste 116, Lake Worth, FL 33467 · Permanent Food Service · License 6019927

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 complaint inspection
9 high priority (5 fixed by the Aug 13 follow-up, 3 fixed on the spot, 4 repeats), 2 intermediate, 3 basic
-47
Administrative complaint on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

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

Inspection history

1 inspection · 2 visits

Aug122026

Complaint inspection

14 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Cooked pasta stored using time as a public health control from 11am according to time mark. Item was still present on the expo line at 3:11pm; product was not discarded at the end of 4 hour time limit. See stop sale.
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair in dining area and kitchen..
  Some repair done.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed that some vents were cleaned.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 9 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At flip top cooler unit across from cook line: sliced mozzarella cheese (48°F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52°F - Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At cook line: fresh garlic and oil (83°F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47°F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46°F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47°F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45°F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41°F within 4 hours. Some times stored over stacked. See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked linguine dated 08/04. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At flip top cooler unit across from cook line: sliced mozzarella cheese (48°F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52°F - Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At walk in cooler: cooked chicken (46°F - Cold Holding) As per employee, cooked chicken that was cooling was stored on top of it for 2 hours. Not prepped or portioned today. Operator placed to quick chill.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line: cooked chicken (126°F - Hot Holding) As per operator, stored 1 hour. Operator reheated 186°F.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At cook line: fresh garlic and oil (83°F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47°F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46°F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47°F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45°F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41°F within 4 hours. Some times stored over stacked. See stop sale.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee handle raw chicken then began to touch clean pan with cooked chicken; no hand wash. Employee washed hands and operator advised to change pan.
  Fixed on the spotRepeat violationAdministrative complaint
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch face then handled clean pizza rack with prepped pizza; no hand wash. Employee washed hands.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed chef on cook line touch clothes and hat then touched prep counter at flip top cooler and clean door of oven; no hand wash. Advised chef to wash hands.
Intermediate2
- 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.
  Cooked lasagna cooked 3 days prior and frozen then thawed 2 days prior; no date mark. Advised operator to date mark.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At cook line: fresh garlic and oil (83°F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47°F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46°F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47°F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45°F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41°F within 4 hours. Some times stored over stacked. See stop sale. At rolling rack: cooked spaghetti (86°F at 3:35pm; 83°F at 4:15pm- Cooked Cooling) As per operator, cooling since 1 hour. At current rate of cooling product will not cool from 135°F to 70°F within 2 hours. Operator placed in freezer to quick chill.
Basic3
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket with chlorine solution stored next to meat sauce on prep counter at cook line. Employee fixed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair in dining area and kitchen..
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents soiled with mold like substance in dining area and kitchen.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.