PREZZO

Name: PREZZO
Address: 4520 PGA BLVD STE 100, PALM BEACH GARDENS, FL, 33418, US
Rating: 64.8

4520 PGA BLVD STE 100, PALM BEACH GARDENS, FL 33418

License #6019317

64.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 30, 2026 · 3 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PREZZO in PALM BEACH GARDENS currently holds an InspectFL Health Score of 64.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 47 total violations — 18 critical, 16 major, 13 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

January 31, 2025

The latest inspection on March 30, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PREZZO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, tomato sauce (128F - Hot Holding); pasta fagiole (112F - Hot Holding). Operator stated items need out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
[31A-11-4] Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by utensils inside sink. Operator removed.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. At pasta station.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef over raw fish not in commercial packaging at tall stainless reach in freezer. Operator stored properly.
[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. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) 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. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (128F - Hot Holding) Observed in steam bath at range cook top. Per operator, out of temperature for approximately 15 minutes. Operator placed back on stove to reheat to 165+F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler.