Mario the Baker

1007 N SR 7, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6013354

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 22, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

9 violations found

First visitJul 22, 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.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. At dry storage, #10 can of tomato sauce-dented. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler, tomato sauce (51°F - Cooling) in large pots, operator stated item held in unit overnight exceeding 6 hours. Product did not reach 41°F within 6 hours. See stop sale
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At walk in cooler, tomato sauce (51°F - Cooling) in large pots, operator stated item held in unit overnight exceeding 6 hours. Product did not reach 41°F within 6 hours. See stop sale
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At walk in cooler, cooked pasta (54°F - Cooling)@12:29 since 11:00, 54°F@1:05. At the current rate, product will not reach 41°F within 4 hours. Operator transferred product to smaller pans to fascilitate cooling process.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Nonservice animals in the food establishment or on premises.
  Observed patron carry non-service dog through establishment onto outside seating area.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At walk in freezer, food stored on floor.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At cook line, opened employee beverage stored on prep table. Operator removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  At clean ware washing area, clean pots not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  At ware washing area, clean pots not properly air dried-Wet nesting.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.