SALS ITALIAN RISTORANTE OF ROYAL PALM BCH

Name: SALS ITALIAN RISTORANTE OF ROYAL PALM BCH
Address: 11995 SOUTHERN BLVD, ROYAL PALM BEACH, FL, 33411, US
Rating: 77.3

11995 SOUTHERN BLVD, ROYAL PALM BEACH, FL 33411

License #6012647

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

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SALS ITALIAN RISTORANTE OF ROYAL PALM BCH in ROYAL PALM BEACH currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 21 total violations — 9 critical, 4 major, 8 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 12, 2026

The most recent inspection was clean, with no violations documented on March 12, 2026.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Passed — No Violations

Administrative complaint recommended
[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. At walk in cooler, cheese (47F - Cold Holding); soup (44F - Cold Holding); tomato sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (47F - Cold Holding), chicken stock (46F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours, see stop sale.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cook line low boy doors soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of low boy cooler soiled with food debris.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then proceeded to prepare drinks for customers without washing hands. Advised operator of proper hand washing. Operator washed hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, top of bread warmer and sides of wooden storage cabinet soiled with food debris and dust.
[35A-03-4] Dead roaches on premises. 1 dead roach inside sauce on cook line. Operator discarded item.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cheese (47F - Cold Holding); soup (44F - Cold Holding); tomato sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (47F - Cold Holding), chicken stock (46F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours, see stop sale. At cook line low boy, raw chicken (49F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours, see stop sale.

Warning Issued
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler marinara sauce 11/24, meat sauce 11/24, and brown sauce 11/22- all frozen in walk in cooler and thawed Monday 12/1 with no tracking of new date mark- operator properly date marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- sliced tomatoes 46F- cold holding, chicken stock 46F- cold holding , cream sauce 46F- cold holding, raw chicken 48F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. At reach in cooler by cook line- Cooked pasta 48F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[41-07-4] Container of medicine improperly stored. At glass reach in cooler by cookline one box of medicine stored over salad dressing- operator removed.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joanne C. Jeanty expired 08/21/2020-2025
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At flip top cooler in use avocado with sticker attached - educated operator- employee removed .
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without changing gloves or washing their hands - educated operators employee washed their hands.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage shelf- dented can of pizza sauce- see stop sale.

Community reaction

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