Avanti Pizza & Pasta INC
10130 Northlake Blvd #216, West Palm Beach, FL 33412 · Permanent Food Service · License 6021122
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 basic-19
- Administrative complaint on Sep 3Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line, butter and fresh garlic (96°F - Hot Holding), per operator, item held out of approximately 1 hour. Advised operator to reheat item to 165°F. Operator placed item onto stovetop to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. At cook line, employee plating cut lettuce with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. Operator educated employee.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee wiped hands on soiled cloth then proceeded to put on gloves and began preparing food without washing hands. Advised operator of proper hand washing. Employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At dry storage, cans of stainless steel cleaner stored on shelf above food products. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At kitchen, wiping cloth bucket stored on floor. Operator double bucket the solution.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Pizza boxes stored on floor. Operator moved to shelf.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.