The Olive Garden Italian Restaurant 6445
3533 North Lake Blvd, Bldg 1, West Palm Beach, FL 33403 · Permanent Food Service · License 6022265
What drove the grade
Stop Sale issued on time control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection5 high priority (3 fixed by the Jul 24 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 1 basic-21
- Safety score79
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 visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut tomatoes at salad bar - time marked 10:30-2:30 ; checked after 2:31 and food was not discarded according to the time control plan; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Cut tomatoes at salad bar - time marked 10:30-2:30 ; checked after 2:31 and food was not discarded according to the time control plan; See Stop Sale
Operator not complying with the procedures stated in the HACCP plan approved by the Division of Hotels and Restaurants.
Reheating logs not maintained, several soups observed reheating for two hours per operator, not in the log; observed frozen cook chill bags of soups in walk-in freezer, per operator soup moved from walk-in cooler to the freezer after the 7 day expiration; Prep cook certified in HACCP plan did not know cooling parameters; Reviewed walk-in cooler temperature logs under continuously temperature monitoring, encountered two above 41°F temperatures from two different days, no corrective actions showed on the logs; Educated manager and advised to follow the approved HACCP plan
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher loading dirty dishes and unloading clean dishes without washing hands before ; operator educated; employee washed hands;
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip and operator's thermometer not at 160°F or above; three compartment sink set up with quaternary at 200 ppm
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
Creamy Marsala using a mix of two sauces not properly dated with earliest ingredient inside walking cooler; operator corrected dates to reflect the earliest ingredient;
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink at prep station at the back not accessible for employee use at all times- blocked by trays with bread sticks; removed
Fixed on the spotRepeat violation
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice inside ice bin at the back of the kitchen; removed
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.
- Stop sale
- An order that the food can’t be sold or served.