LA MASSERIA
5520 PGA BLVD #100 & 104 · PALM BEACH GARDENS · Palm Beach County · FL 33418
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
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler – cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity – at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. At reach in cooler near prep area- container of herbs with no food grade paper napkin in contax with the herbs- educated operator – operator removed the napkin. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler – cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity – at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler – cut fish 49-50F- cold holding , Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. 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 walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours – see stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler – cut fish 49-50F- cold holding , Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At walk in cooler – , ground beef 48F-cold holding raw beef 45F-cold holding raw duck 44F-cold holding, raw chicken 44-45F- cold holding- food not prepared or portioned today- food out of temperature overnight- operator placed food in walk in freezer to quick chill. **Warning**
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 walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours – see stop sale. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. At dry storage shelf – can of Wd-40 stored over seasonings operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 5
01C-10-4Intermediate – At cookline reach in cooler- Clam tag removed from original container prior to container being emptied- operator provided tag and kept with product. **Corrected On-Site** **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler – cut tomatoes 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked peppers and onions 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked mushrooms 45F at 3:05 to 45F at 4:30 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. At reach in cooler- sliced cheese 45-47F at 2:55 to 45-47F at 4:30 ( cooling since 2:40) cooked green beans at 47-52F 2:55 to 45-47F at 4:30 ( cooling since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At bar handwashing sink – employee dumping ice into sink- educated operator. **Corrective Action Taken** **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
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. **Warning**
Basic 1
08B-38-4Basic – Food stored on floor. At walk in freezer containers of chicken stored on floor – operator moved off floor. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 1, 2026 2:41 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 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.