Eatalia
7750 Okeechobee Blvd, #18, West Palm Beach, FL 33411 · Permanent Food Service · License 6021869
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 2 basic (2 repeats)-31
- Administrative complaint on Aug 31, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 walk in cooler, chicken wings (52°F - Cold Holding); meatballs (57°F - Cold Holding); cheese (54°F - Cold Holding); marinara sauce (54°F - Cold Holding); cooked pasta (56°F); pasta sauce (52°F - Cold Holding); Demi glaze (57°F - Cold Holding); raw fish (51°F - Cold Holding); pasta fagiole (53°F - Cold Holding); pizza sauce (53°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk in cooler, chicken wings (52°F - Cold Holding); meatballs (57°F - Cold Holding); cheese (54°F - Cold Holding); marinara sauce (54°F - Cold Holding); cooked pasta (56°F); pasta sauce (52°F - Cold Holding); Demi glaze (57°F - Cold Holding); raw fish (51°F - Cold Holding); pasta fagiole (53°F - Cold Holding); pizza sauce (53°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line, chicken stock (130°F - Hot Holding); vodka sauce (96°F - Hot Holding). Operator stated items held held in unit approximately 1 hour. Advised operator to reheat product to 165°F. Operator placed onto stove to reheat.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cans of sterno stored over steam well with food inside. Operator removed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At kitchen, no paper towels at designated hand sinks.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
At walk in freezer, boxes of food stored on floor.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At pizza station, employee cell phone stored over prep table.
Repeat violation
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.