IL PROFESSORE FINE ITALIAN RESTAURANT

Name: IL PROFESSORE FINE ITALIAN RESTAURANT
Address: 620-626 N US 1, TEQUESTA, FL, 33469, US
Rating: 90.3

620-626 N US 1, TEQUESTA, FL 33469

License #6010539

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

IL PROFESSORE FINE ITALIAN RESTAURANT in TEQUESTA currently holds an InspectFL Health Score of 90.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 3 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 18, 2025

The latest inspection on February 4, 2026 shows 9 observation rows: 4 critical, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus.
[31A-09-4] Handwash sink not accessible for employee use at all times dish stored in sink at cook line. Operator removed.
[08B-39-4] Raw carrots and herbs not washed prior to preparation in prep area. Operator went to wash foods.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus, and steaks . Operator removed steaks from vacuum bag and will package in zip lock bags. Reviewed templets with operator. Operator stated he will rather stop vacuum packaging and start using zip lock bags, than applying for a process waiver. See stop sale for cooked octopus.
[41-17-4] Spray bottle containing windex not labeled in dish area. Operator labeled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in prep sink at cook line. Operator turned water on.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw branzino at cook line. Operator removed chicken.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm empty sanitizer bag. Operator replaced sanitizer 200ppm.
[12A-09-4] Single-use gloves not changed as needed after changing tasks. Cook placed raw fish on grill and proceeded touching clean utensils, olives and tomatoes in flip top cooler without washing his hands and changing gloves.

Community reaction

What do locals think?

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Community pulse