Presto Pizza & Deli
505 25 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6011443
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 Jul 23 routine inspection5 high priority (fixed on the spot), 2 basic-17
- Safety score83
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 visitJul 23, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At pizza lift top cooler; cheese (45°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 3 hours, moved to walk-in.
Fixed on the spot
Time/temperature control for safety food (cheese/meat/cooked vegetables/house made tomato sauce pizzas by the slice) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated held using 4 hour time as a public health control option since 11am, applied appropriate time marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At white chest freezer; opened package of raw comminuted beef stored over ready to eat onion rings. Operator moved ready to eat above/next to raw items.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At white chest freezer; raw chicken stored over raw comminuted beef. Operator moved raw chicken to bottom of freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee picked up (off cutting board) and drank from uncovered styrofoam cup on cook line (put same cup back onto cutting board) then engaged in pizza preparation handling clean equipment and clean utensils and touched unwrapped single-service takeout containers/pizza boxes without washing hands.
Operator discussed with employee who then washed hands.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation area (on cook line at flip top cooler) and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Operator discussed with employee who discarded beverage/container, washed hands and changed gloves.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of lift top pizza reach-in-cooler.
Advised Operator to remove standing water/repair cooler.
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.