Palm Beach Pizza
6901 Okeechobee Blvd C-3, West Palm Beach, FL 33411 · Permanent Food Service · License 6012097
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 10 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 2 basic-29
- Administrative complaint on Aug 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
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.
Same. No employee training.
- 1st follow-up visitAug 11, 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 10, 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 priority3
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, tomato sauce (54°F - Cold Holding); cut melon (51°F - Cold Holding); cooked pasta (51°F - Cold Holding); meatballs (57°F - Cold Holding); chicken wings (55°F - Cold Holding); lasagna (57°F - Cold Holding); lentil soup (55°F - Cold Holding); bean soup (55°F - Cold Holding); chicken soup (54°F - Cold Holding); meat sauce (55°F - Cold Holding) At cook line flip top cooler low boy, cut tomatoes (57°F - Cold Holding); diced ham (57°F - Cold Holding), not prepared or portioned today. Operator stated items held in units over 4 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, tomato sauce (54°F - Cold Holding); cut melon (51°F - Cold Holding); cooked pasta (51°F - Cold Holding); meatballs (57°F - Cold Holding); chicken wings (55°F - Cold Holding); lasagna (57°F - Cold Holding); lentil soup (55°F - Cold Holding); bean soup (55°F - Cold Holding); chicken soup (54°F - Cold Holding); meat sauce (55°F - Cold Holding) At cook line flip top cooler low boy, cut tomatoes (57°F - Cold Holding); diced ham (57°F - Cold Holding), not prepared or portioned today. Operator stated items held in units over 4 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 kitchen steam well, marinara sauce (130°F - Hot holding). Operator stated items held for approximately 2hours. Advised operator to reheat item to 165°F. Operator turned on steam well to reheat.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk in cooler, several food items-Soups, cooked lasagna, pasta, cooked chicken prepared onsite and held over 24 hours not date marked.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written plan for pizza by the slice.
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 cooler, pot of pizza sauce stored on floor.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Heavy ice buildup in chest freezer.
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.
- Stop sale
- An order that the food can’t be sold or served.