EVO ITALIAN
150 N US HWY 1 #11-13 · TEQUESTA · Palm Beach County · FL 33469
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 3
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Marinara made 12/30 observed in reach in cooler in dry storage area. See stop sale.
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. diced tomatoes (49F – Cold Holding); butter (50F – Cold Holding); ricotta (48F – Cold Holding); cut escarole (51F – Cold Holding); cooked artichokes (51F – Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F – Cold Holding); butter (50F – Cold Holding); ricotta (48F – Cold Holding); cut escarole (51F – Cold Holding); cooked artichokes (51F – Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Intermediate 4
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. Not available at time of inspection.**Repeat Violation** **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by ice machine in dry storage area. **Corrected On-Site** **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Ribeye in reduced oxygen packaging from 12/31 at reach in cooler on cook line, beef tenderloin in reduced oxygen packaging at reach in freezer in dry storage area. Per operator, reduced oxygen packaging is conducted onsite for these items. Please email [email protected] for information regarding HACCP Plan. **Repeat Violation** **Admin Complaint**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked spaghetti made 1/4 no date mark at reach in cooler in dry storage area. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on September 18, 2026 12:13 PM.
Violation category totals
2 observation(s)
1 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.