DirtyFLRestaurant Inspection Data

CARMINE'S COAL FIRED PIZZA/CG BURGERS

Military Trail
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 8844774

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cut vegetables at flip top cooler across from pasta cooker, asparagus in same container as raw beef at flip top cooler across from grill, raw fish over Demi glacé and pesto at walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mustard cream sauce (113F - Hot Holding) Observed in double boiler at cook line. Per operator, out of temperature in excess of four hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CG burger drawers: beef patties (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator iced down product. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mustard cream sauce (113F - Hot Holding) Observed in double boiler at cook line. Per operator, out of temperature in excess of four hours. See stop sale. marinara (113F - Hot Holding) Observed on stove top with no heat applied. Per operator, out of temperature for approximately 30 minutes. Operator returned heat to product to reheat to 165+F **Corrective Action Taken** Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some Clam and mussel tags missing dates.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not operable at time of inspection.

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8859816

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour and sugar in dry storage area. Operator removed. Corrected On-Site Repeat Violation
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Cheese wheel used for serving pasta, melting the cheese inside the wheel and reusing same wheel for multiple guests. See stop sale
  • 10-07-4:Basic - In-use ice scoop stored in standing water less than 135 degrees Fahrenheit 82F across cook line. Operator discarded water. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup (52F-59F - Cooling) cooked yesterday cooling in walk in cooler over night. Soup is stored in big deep containers tightly covered. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup (52F-59F - Cooling) cooked yesterday cooling in walk in cooler over night. Soup is stored in big deep containers tightly covered.
  • 12A-13-4:High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes without washing hands.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw ground beef burgers on the grill. He changed his gloves without washing his hands first and the engaged in plating bread. Cook went to wash his hands. Corrected On-Site
  • 07-06-5:High Priority - Open food re-served to customers. Open cheese wheel reused for multiple customers and reserved at different tables. Hot Pasta is placed inside cheese wheel and tossed resulting in melting the cheese and then served to the guest. Cheese wheel is then placed back into walk in cooler and reused for the next guest.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken wings in walk in cooler. Operator removed raw chicken. Corrected On-Site
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pecorino Cheese wheel used to melt and combine cheese with pasta in walk in cooler has no date mark. Operator stated cheese was placed in walk in cooler more than 2 weeks ago.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (125F - Hot Holding) , cook stated mushrooms were heated 2 hours ago. Cook reheated mushrooms to 187F, for further hot holding. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pecorino Cheese wheel used to melt and combine cheese with pasta in walk in cooler has no date mark. Operator stated cheese was placed in walk in cooler more than 2 weeks ago. See stop sale
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times, because a cutting board is placed on top of left hand sink across grill. Operator removed cutting board. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at cook line. Operator provided. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked burgers at CG Burgers. Emailed consumer advisory to operator. He printed advisory and placed on wall. Corrected On-Site

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8767465

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food ranch dressing in walk in cooler. Operator removed. Corrected On-Site
  • 08B-49-4:Basic - Employee banana and fruit cocktail not properly identified and segregated from food to be served to the public in front prep area reach in cooler. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Mussels and pork stored on floor in walk in cooler and freezer. Operator placed on a shelf. Corrected On-Site
  • 12B-13-4:Basic - Opened employee water bottle in a cold holding unit with food to be served to customers in front prep area. Operator removed.
  • 08B-39-4:Basic - Raw basil not washed prior to preparation. Basil being cut in pizza prep area, was removed from original package before cutting. Cook washed basil. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in pizza prep area. Operator set up fresh solution at 75ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in pizza prep. Operator placed in double bucket. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm, lines reversed. Operator connected lines correctly 75ppm. Corrected On-Site
  • 12A-14-4:High Priority - Employee touched his cell phone, coughed into his hand and then engaged in food preparation, handled a frying pan to heat up food, without washing hands. Employee went to wash his hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey burgers 48F-50F, in drawer under grill. Operator stated turkey burgers were loaded into drawer 1.5 hours ago. Drawer open. Cook placed ice bags on burgers. **Corrective Action Taken**

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8453089

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 45°F-47°F vacuum packaged in drawer under cook line, since more than 4 hours. See stop sale
  • 08B-38-4:Basic - Cooked chicken stored on floor in walk in freezer. Operator placed on a shelf. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook plating prosciutto with bare hands in prep area. Cook put gloves on. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 45°F-47°F vacuum packaged in drawer under cook line, since more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 59°F, for less than 1 hour, ice melted. Operator placed ice directly on the butter chips. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control pizza 2 hours ago. Operator time marked. Corrected On-Site
  • 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served. Reviewed Proper procedures with manager. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooked 1 hour ago 1:45 (98°F-106°F - Cooling); chicken wings 2:35 (85°F - Cooling), Chicken wings are stored in a tightly covered container stacked under a container with already cold wings, in walk in cooler. At this rate wings will not reach 70°F within the next 10 minutes. The hot wings could also warm up the already cold wings stacked on top. Operator placed uncovered container in walk in freezer. **Corrective Action Taken**

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8370090

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm); operator changed chlorine bucket; rechecked to 50 ppm Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair- insulation coming out of the lid cooler at pizza station
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in one door tall reach in cooler at cook line Operator discarded 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. ground sausage (52F - Cooling) in cooler at pizza station; as per operator food cooked last night and stored in big container in top part of cooler; food never reached 41° F in 6 hours; See Stop Sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above bolognese sauce on the speed rack ; raw clams over soup and peeled potatoes in walk-in cooler #1 ; Raw chicken container on top of cooked wings container in walk-in cooler #2 by burgers station; operator stored properly 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. ground sausage (52F - Cooling) in cooler at pizza station; as per operator food cooked last night and stored in big container in top part of cooler; food never reached 41° F in 6 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (51F - Cold Holding) sliced cheese (49F - Cold Holding) in drawers at burgers station As per operator food brought out from reach in cooler at 10:00 am; food not portioned or prepared today; food out of temperature for approximately 1 hour; food moved to different cooler; **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/ tags not marked with last date served. Educated operator Repeat Violation