Tippi's Pizzeria

5778 Okeechobee Blvd, West Palm Beach, FL 33417 · Permanent Food Service · License 6013114

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Dented #10 can cooked mushrooms present on canned food storage rack.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
8 high priority (4 no follow-up needed, 4 fixed on the spot), 3 intermediate (1 fixed on the spot)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

11 violations found

First visitNov 5, 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.
11 violations found:
- 8 High priority
- 3 Intermediate
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Dented #10 can cooked mushrooms present on canned food storage rack.
  See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within six hours.
  At walk-in cooler; cooked chicken wings (46°F - Cooling). Operator stated cooling overnight in full, deep container covered with tight fitting lid, did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At steam table; house made tomato sauce (109°F - Hot Holding). Operator stated house made tomato sauce prepared prior to being placed in steam table held for 1 hour, moved to be reheated to 165°F+ and held at 135°F or above.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At walk-in cooler; cooked chicken wings (46°F - Cooling). Operator stated cooling overnight in full, deep container covered with tight fitting lid, did not reach 41°F within 6 hours. See stop sale.
  Time/temperature control for safety (TCS) food (cheese pizza 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 being held for 1 hour, 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 upright reach in freezer; opened package raw beef stored over portioned plastic bag of cooked eggplant. Operator moved raw beef to bottom shelf of freezer.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched face while wiping forehead and hair/hat while removing from head then continued preparing pizza for customers without washing hands. Operator discussed with employee who then washed hands.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food service/preparation utensils, containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At walk-in cooler; cooked chicken wings (46°F - Cooling). Operator stated cooling overnight in full, deep container covered with tight fitting lid, did not reach 41°F within 6 hours. See stop sale.
- Code 31, Handwash sinks and supplies: Hand wash sink in kitchen not accessible for employee use at all times.
  Operator removed items from sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Advised Operator to provide current training to required employees.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.