CALIFORNIA PIZZA KITCHEN
10300 W FOREST HILL BLVD #197 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm; **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green linguini cooked on 9/1/23 in cooler at pasta station; See Stop Sale
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green linguini cooked on 9/1/23 in cooler at pasta station;
22-42-4High Priority – Sink and service sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink sink and surface (150)ppm Operator fixed sink and surface sanitizer to 700 ppm ; **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (43-51F – Cold Holding) in cooler by pizza station ; food not portioned or prepared today; food overstocked; food out of temperature for approximately 30 minutes; operator made smaller portions; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-10-4High Priority – Toxic substance/chemical improperly stored. Sanitizer buckets stored next to seasoned oil containers and single service items at expo line Operator stored properly **Corrected On-Site**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sautéed onions (45-46F – Cooling)at 1:46 to 48 F at 2:40 since 11:00; cooler at hot line ; cooler not closed between orders; at this rate rate food will not reach 41 F or below; operator moved food in ice bath to cool properly **Corrective Action Taken**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 4
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table above wine and garnishes cooler Operator removed **Corrected On-Site**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with customers's food in cooler at take out area Operator stored properly **Corrected On-Site**
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- cups with handle used to dispense lettuce touching food; operator removed **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers
Inspector observations synchronized from DBPR on October 22, 2026 1:15 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.