Bice Ristorante
313 1/2 Worth Ave, Palm Beach, FL 33480 · Permanent Food Service · License 6008017
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 Oct 26 routine inspection3 high priority (no follow-up needed), 1 intermediate, 1 basic-13
- Safety score87
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 visitOct 26, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) soup overnight (49°F - Cooling) 2) Observed Flip top refrigerator ; cooked pasta (52°F - Cold Holding) not portions or prep today
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Flip top refrigerator ; cooked pasta (52°F - Cold Holding) not portions or prep today
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed soup overnight (49°F - Cooling).
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed soup overnight (49°F - Cooling) due to deep plastic container with lid
Basic1
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop on top of ice machine. Operator removed
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.
- Stop sale
- An order that the food can’t be sold or served.