EVO ITALIAN

Name: EVO ITALIAN
Address: 150 N US HWY 1 #11-13, TEQUESTA, FL, 33469, US
Rating: 63

150 N US HWY 1 #11-13, TEQUESTA, FL 33469

License #6020778

🍕 Pizza/Italian ℹ️

63 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EVO ITALIAN in TEQUESTA currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 45 total violations — 18 critical, 22 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 22, 2025

The latest inspection on April 22, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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Community pulse

Would you eat here?

EVO ITALIAN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured next to soda machine. Operator secured during inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area. See stop sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door and started handling clean equipment and dishes without washing hands first. Employee went to wash his hands.
[08A-05-6] Raw animal food lamb chop stored over/not properly separated from ready-to-eat marinara sauce on cook line. Cook removed lamb chop.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area.
[31A-09-4] Handwash sink not accessible for employee use at all times dishes stored in sink at back door. Employee removed dishes.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to ice machine. Batterie empty. Operator replaced battery.

Disposition: Warning Issued
[01B-13-4] 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-02-5] 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-02-5] 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.
[16-37-1] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by ice machine in dry storage area.
[03G-50-1] 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 DHR.specialprocess@myfloridalicense.com for information regarding HACCP Plan.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[12A-16-4] Cook began working and putting on gloves after entering the kitchen from the outside, without first washing hands. Cook washed his hands and put on gloves.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Home made tomato sauce 68°F-74°F, Beef stew 68°F-72°F in reach in cooler in prep area. Foods were cooked yesterday and stored in deep covered containers in overfilled reach in cooler in prep area. See stop sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Home made tomato sauce 68°F-74°F, Beef stew 68°F-72°F in reach in cooler in prep area. Foods were cooked yesterday and stored in deep covered containers in overfilled reach in cooler.
[01B-02-5] 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. Cheesecake 46°F-48°F, overfilled refrigerator prevents air from circulating. Bid sheet pans stored above the cheesecake. Cheesecake was not prepped or baked today, in cooler since yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake 46°F-48°F, overfilled refrigerator prevents air from circulating. Bid sheet pans stored above the cheesecake. Cheesecake was not prepped or baked today, in cooler since yesterday. See stop sale.
[01C-03-4] Clam tags not marked with last date served.
[01C-10-4] Clam tags removed from original container prior to container being emptied.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3.6.24