THE OLIVE GARDEN ITALIAN RESTAURANT 6445
3533 NORTH LAKE BLVD, BLDG 1 · WEST PALM BEACH · Palm Beach County · FL 33403
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-13-4High Priority – 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; **Corrected On-Site** **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. 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**Warning** **Corrective Action Taken** **Warning**
03G-48-2High Priority – 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 **Warning**
01B-02-5High Priority – 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 **Warning**
03F-01-5High Priority – 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 **Warning**
Intermediate 2
02C-05-5Intermediate – 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; **Corrected On-Site** **Warning**
31A-09-4Intermediate – Handwash sink at prep station at the back not accessible for employee use at all times- blocked by trays with bread sticks; removed **Corrected On-Site** **Repeat Violation** **Warning**
Basic 1
10-08-5Basic – Ice scoop handle in contact with ice inside ice bin at the back of the kitchen; removed **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 8:59 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 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.