BARCELLO
11603 US HWY 1 · NORTH PALM BEACH · Palm Beach County · FL 33408
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce at 4:33pm( 86F cooling) since 2 hours cooked Brussels (83F – Cooling 5:15pm)2 hours. Products did not cool to 70F within 2 hours. Operator moved product to be reheated to 165F + to restart cooling at 135F **Corrective Action Taken** **Warning**
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. Dishwasher handled soiled dishes and then handled clean dishes without washing hands. Discussed with Operator, employee washed hands. **Corrected On-Site** **Warning**
12A-12-4High Priority – Employee switched from working with raw fish to handling clean tongs without washing hands. Discussed with Operator, employee washed hands. **Corrected On-Site** **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Wiping cloth use to peel skin of beets. **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken over cooked short rib Operator stored. Property **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw veal over cooked duck Operator stored properly **Corrected On-Site** **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef on cook line Operator stored properly **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. About 12 seal already defrost tuna stored since yesterday 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. Sautéed station cooler,Raw pork 50F cold holding, stop sale raw veal 50F cold holding stop sale , pantry station, burrata 53F cold holding stop sale, balsamic vinegar with fresh garlic 48F cold holding , stop sale, cooked quinoa 60F cold holding, stop sale, cooked asparagus 51F cold holding stop sale cooked short rib 50 stop,sale Per operator products not prepared or portioned today stored overnight **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed station cooler,Raw pork 50F cold holding, stop sale raw veal 50F cold holding stop sale , pantry station, burrata 53F cold holding stop sale, balsamic vinegar with fresh garlic 48F cold holding , stop sale, cooked quinoa 60F cold holding, stop sale, cooked asparagus 51F cold holding stop sale cooked short rib 50 stop,sale Per operator products not prepared or portioned today stored overnight Sautéed station cooler, Coleslaw 55F cold holding, , cheese 53F cold holding .; raw pork (48F – Cold Holding); raw steak (48F – Cold Holding), bean sprouts 54F cold holding, cooked onions 50F cold holding, pantry station, hard boil eggs 51F cold holding, Caesar dressing 51F cold holding, blue cheese 51F cold holding Per operator products not prepared or portioned today stored for approximately 2 hours Advised operator to iced down **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked short rib (118F – Hot Holding), mashed potatoes 110F hot holding,marinara sauce 123F hot holding, butter sauce 89F hot holding Per operator stored for approximately 2 hours. Operator moved items to stove top to be reheated to 165F + **Corrective Action Taken** **Warning**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line Sliced tomatoes at 4:43pm(53F cooling) since 2 hours. Cooked broccoli at 4:43pm(59F cooling)since 12pm at 5:30pm same temperature for both At this current cooling rate product will not cool to 41F within 4 hours Cooked broccoli at this current cooling rate product will not cool to 41F within 6 hours. Operator iced down cooked chicken/cooked spinach/ cooked meatballs at 5 pm (84F – Cooling )since 25 minutes at 5:31pm same temperature for all 3 items At this current cooling rate products will not cool to 70 F within 2 hours Operator moved to freezer **Corrective Action Taken** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sinks used to dump ice. Discussed with Operator. Hand wash sink used to store soiled fry baskets. Operator removed. **Corrected On-Site** **Warning**
Basic 1
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. About 12 seal already defrost tuna stored since yesterday see stop sale **Warning**
Inspector observations synchronized from DBPR on October 7, 2026 2:00 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
2 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.