Cafe Centro Allora

2409 N Dixie Hwy, West Palm Beach, FL 33407 · Permanent Food Service · License 6019894

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
7 high priority (4 no follow-up needed, 3 fixed on the spot), 2 intermediate, 1 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

10 violations found

First visitOct 14, 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.
10 violations found:
- 7 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46°F - Cooling); cooked carrots cooked potatoes mixed (46°F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41°F within 6 hours. Time/temperature control for safety food cold held at greater than 41°F. At cook line Flip top cooler; cut tomato (45°F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43°F) and not removed from reduced oxygen package. 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; cut tomato (45°F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At steam table; chicken stock (108°F - Hot Holding). Operator stated items cooling reheated on cook top prior to being held in steam table for 1 hour, reheated to 167°F.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At Triple Glass door low boy reach in cooler; cooked onions (46°F - Cooling); cooked carrots cooked potatoes mixed (46°F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41°F within 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At walk-in; raw chicken over raw fish and raw beef. Operator moved raw chicken to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils while washing/rinsing and then handled clean/sanitized equipment or utensils while placing to dry/store/reuse without washing hands.
  Operator discussed with employee who then washed hands.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46°F - Cooling); cooked carrots cooked potatoes mixed (46°F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41°F within 6 hours. See stop sale.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (glass cleaner) not labeled.
  Operator labeled.
Basic1
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43°F) and not removed from reduced oxygen package.
  See stop sale.
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.