RISTORANTE SANTUCCI
610 CLEMATIS ST STE CU1 · WEST PALM BEACH · Palm Beach County · FL 33401
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Advised operator to drain sink and put fresh sanitizer at 200-400ppm.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw calamari over cooked eggplant and prosciutto at flip top cooler drawers. **Repeat Violation** **Admin Complaint**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (45F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze of ice down eggs.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F – Cold Holding); Osborn bucco (veal) (45F – Cold Holding); steaks (45F – Cold Holding) ; Pork (45F – Cold Holding); lamb (45F – Cold Holding);; cheese (45F – Cold Holding); créme brûlée (46F – Cold Holding); cooked octopus carpaccio (47F – Cold Holding); beef carpaccio (47F – Cold Holding); diced tomatoes (46F – Cold Holding); shrimp (46F – Cold Holding); cut melon (47F – Cold Holding); butter (48F – Cold Holding); milk (46F – Cold Holding); cream (46F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze or ice down products.
Intermediate 4
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel and clams tags not in chronological order.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary and chlorine sanitizer.
31B-03-4Intermediate – No soap provided at handwash sink. By dish machine. **Corrected On-Site** **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Raw beef in reduced oxygen packaging at reach in freezer and walk in cooler. Advised operator to remove steaks from reduced oxygen packaging. Please contact: [email protected] for information regarding HACCP plans.
Inspector observations synchronized from DBPR on September 11, 2026 11:55 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.