Tiramisù Pizzeria & Trattoria
12100 Hwy US 1 Ste A, North Palm Beach, FL 33408 · Permanent Food Service · License 6010234
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking -pizza by slice
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 2, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking -pizza by slice
Since 11:15 am; time marked
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test strips
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable- at cook line
Earlier inspections 1
C70Routine inspection7 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw chicken (48°F - Cold Holding); salmon (46°F - Cold Holding); cooked chicken (50°F - Cold Holding); cooked eggplant (50°F - Cold Holding); octopus (50°F - Cold Holding); raw pork (48°F - Cold Holding)in cooler at sautéed line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods placed in ice
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw container with chicken stored on top of raw pork container in cooler at cook line; food stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee stepping outside and walking back in the kitchen rubbing hands briefly and started to work with foods; educated ; employee washed hands;
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris and rust on can opener
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers- bottles of soda in cooler at cook line; removed
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Plastic food storage containers cracked and broken at cook line; operator discarded
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed cloth soaked in oil container to be used to cover garlic knots; educated ; operator discarded
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.