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Failing Health Score
How is this score calculated? → 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.
ZIPITIOS in WEST PALM BEACH currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 31 total violations — 5 critical, 10 major, 16 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 8, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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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.
Would you eat here?
ZIPITIOS has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in refrigerator cooked. beef overnight (50F - Cooling).
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in refrigerator cooked. beef overnight (50F - Cooling). See stop sale
- [14-01-5] Bowl or other container with no handle used to dispense food. Observe in sugar , and salt.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar . Operator placed paper towels at bar .
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in refrigerator cooked. beef overnight (50F - Cooling). Due to being in deep cover plastic container.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed pink substance and unlabeled spray bottle. Operator labeled sanitizer
- [02D-01-5] Working containers of food removed from original container not identified by common name. Obviously sugar and salt not labeled. Operator labeled.
- [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 reduced oxygen beef in reach-in freezer
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