SALS ITALIAN RISTORANTE
5500 S SR 7 STE 116 · LAKE WORTH · Palm Beach County · FL 33467
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then began to touch clean pan with cooked chicken; no hand wash. Employee washed hands and operator advised to change pan. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled clean pizza rack with prepped pizza; no hand wash. Employee washed hands. **Corrective Action Taken** **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef on cook line touch clothes and hat then touched prep counter at flip top cooler and clean door of oven; no hand wash. Advised chef to wash hands. **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit across from cook line: sliced mozzarella cheese (48F – Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52F – Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm – Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit across from cook line: sliced mozzarella cheese (48F – Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52F – Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At walk in cooler: cooked chicken (46F – Cold Holding) As per employee, cooked chicken that was cooling was stored on top of it for 2 hours. Not prepped or portioned today. Operator placed to quick chill. **Repeat Violation** **Admin Complaint**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm – Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked chicken (126F – Hot Holding) As per operator, stored 1 hour. Operator reheated 186F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm – Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale. At rolling rack: cooked spaghetti (86F at 3:35pm; 83F at 4:15pm- Cooked Cooling) As per operator, cooling since 1 hour. At current rate of cooling product will not cool from 135F to 70F within 2 hours. Operator placed in freezer to quick chill. **Warning**
02C-08-5Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked lasagna cooked 3 days prior and frozen then thawed 2 days prior; no date mark. Advised operator to date mark. **Warning**
Basic 3
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair in dining area and kitchen.. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with mold like substance in dining area and kitchen. **Warning**
21-44-1Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine solution stored next to meat sauce on prep counter at cook line. Employee fixed. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 13, 2026 12:12 PM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.