DirtyFLRestaurant Inspection Data

CAMPI

Campi Drive
Florida, 33472
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10813205

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10742107

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust... Handwashing sink at expo kitchen Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 58-59F in a dipper than 4 inches container with covered at walk in cooler . Per Cook food was cooked yesterday. Stop sale issue . Warning
  • 35A-02-7:High Priority - Live, small flying insects found...6 small flying insects at bar ,flying around . Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw pork chop with cooked pork chop in reach in cooler at expo kitchen, raw shell eggs , smoked salmon above bread in reach in drawer at main kitchen. Employee properly stored food. Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...house made garlic in butter date marked 3/19/ 25, 3/20/25 in walk in cooler , in reach in cooler . See stop sale. Manager discarded food. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... house made garlic in butter date marked 3/19/ 25, 3/20/25 in walk in cooler , in reach in cooler . Warning
  • 01B-02-5:High Priority - 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....marinara sauce 58-59F in a dipper than 4 inches container with covered at walk in cooler . Per Cook food was cooked yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 55F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours. Employee removed food to walk in cooler. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored....degreaser spray bottle stored with cleaned utensils at dishwashers, all purpose cleaner spray bottle stored, purple color liquid spray bottle stored with cleaned drink glasses at bar . Employee removed those bottles. Corrected On-Site Warning
  • 01C-05-4:Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....spoon in handwashing at expo kitchen, tray , container in handwashing sink at bar . Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo kitchen , bar . Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at expo kitchen and bar . Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked in meat sauce . Employee properly date marked. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle , purple liquid spray bottle. Employee removed **Corrective Action Taken** Warning

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8775975

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...multiple water spray bottles at pasta make station. Employee labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above bread in reach in drawer at kitchen. Employee removed eggs. Corrected On-Site
  • 01B-02-5:High Priority - 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....farro44F, Stu tomatoes 45F, butter 45F, mushroom 45F in reach in drawer across from stove by the pizza oven at kitchen. Food not prepped or portion today , food being held more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....farro44F, Stu tomatoes 45F, butter 45F, mushroom 45F in reach in drawer across from stove by the pizza oven at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams and mussels.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at kitchen by the door. Employee provided Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8530200

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in pank o and flour. Operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm in prep area, solution set up too long ago. Operator set up fresh solution at 200ppm. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today . See stop sale
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.24 License renewed during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey on speed rack in walk in cooler #1. Operator removed beef Corrected On-Site
  • 01B-02-5:High Priority - 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. Vodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today .
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo and wag you carpaccio on menu not identified as raw. Operator printed new menus for dinner service identifying raw items. Corrected On-Site