LA MASSERIA

Name: LA MASSERIA
Address: 5520 PGA BLVD #100 & 104, PALM BEACH GARDENS, FL, 33418, US
Rating: 66.2

5520 PGA BLVD #100 & 104, PALM BEACH GARDENS, FL 33418

License #6021701

🌮 Mexican/Latin ℹ️

66.2 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA MASSERIA in PALM BEACH GARDENS currently holds an InspectFL Health Score of 66.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 49 total violations — 22 critical, 15 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 30, 2025

The latest inspection on March 24, 2026 shows 5 observation rows: 1 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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LA MASSERIA 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: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dry storage, employee beverage stored on shelf with food. Operator removed.
[21-10-4] Soiled dry wiping cloth in use. At cook line, employee using dry soiled cloth to wipe surfaces and equipment.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen prep table, fish thawing in standing water. Operator removed fish from water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, bolognese (45F - Cold Holding); pico de gallo (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of cold holding parameters. Operator discared items.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At walk in freezer containers of chicken stored on floor - operator moved off floor.
[03D-02-5] 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.
[14-86-1] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03D-06-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage shelf - can of Wd-40 stored over seasonings operator removed.
[01C-10-4] At cookline reach in cooler- Clam tag removed from original container prior to container being emptied- operator provided tag and kept with product.
[03D-15-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar handwashing sink - employee dumping ice into sink- educated operator.
[53A-05-6] 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/
[53B-14-5] 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.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area utensil Im standing water of 77F- operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees- by dish machine handwash sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At two compartment sink - beef defrosting at room temperature- operator placed under running water.
[03D-02-5] 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 -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
[12A-13-4] 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. At dish machine area- employee handled dirty utensils and then proceeded to handle clean dishes- without washing their hands- educated operator- employee washed hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler- pasta in contact with non food grade paper towels- operator removed.
[01B-02-5] 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 -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
[31A-10-4] Equipment drain line draining into handwash sink. At handwash sink near pastry station- with water drain line - draining into sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area-marinara sauce 104-120F at 1:15 to 98-115F at 1:55 ( cooling since 1:00)- food in large quantity- at current rate of cooling food will not reach 70F within remaining time- operator moved to walk in freezer to quick chill.
[53A-05-6] 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/
[41-17-4] Spray bottle containing toxic substance not labeled. At prep counter near dish area- spray bottle of utensil cleaner- operator labeled.