Prosecco Cafe
4580 PGA Blvd, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6020543
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
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 visitAug 10, 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 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 cook line flip top cooler, mozzarella cheese (46°F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day, exceeding 6 hours. See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At cook line flip top cooler, diced tomatoes (48°F - Cooling)@9:11 since 8:50, 50°F @9:50. At the current rate, item will not reach 41°F within 4 hours. Advised operator of cooling parameters. Operator placed item into walk in cooler to fascilitate cooling process.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line underneath flat top grill, soiled with food debris, grease.
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.
- 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.