Domenic's and Vinnie's of Palm Beach LLC
11452 Okeechobee Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6020663
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 Sep 4 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate, 2 basic-20
- Safety score80
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 visitSep 4, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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, cooked mushrooms (51°F - Cold Holding); raw shrimp (51°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit from previous day, exceeding 6 hours. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At cook line, vacuum sealed salmon thawed. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, cooked mushrooms (51°F - Cold Holding); raw shrimp (51°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit from previous day, exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line flat top, chicken stock (122°F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat product to 165°F. Operator placed onto stove to reheat to 165°F.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cans of butane fluid stored over food items on dry storage shelf and bottles of surface cleaner stored above food prep equipment. Operator removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At kitchen near pizza station, no paper towels at hand sink.
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. At cook line, vacuum sealed salmon thawed. See stop sale.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing signs at designated hand sinks.
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.