DirtyFLRestaurant Inspection Data

CARMINE'S LA TRATTORIA

2401 PGA BLVD STE 172, PALM BEACH GARDENS 33410

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10764099

  • N/A:No Violations Were Observed

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8997625

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- foods like squid and beef Twain's in standing water Cold water turned on Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- operator changed water 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 octopus in cooler at cook line Stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching dry soiled towel and touching foods without washing hands; operator educated; employee washed hands; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (43-49F - Cold Holding); risotto (43-50F - Cold Holding);in coolers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked ; Smaller portions made **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); marinara sauce (120F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; operator turned steam table to high and returned food to be reheated to 165 F **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied- tag placed with the food Corrected On-Site

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10763849

  • 01B-02-5:High Priority - - From initial inspection : 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 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale. - From follow-up inspection 2025-01-23: Stop Sale issued on time/temperature control for safety food due to temperature abuse. At server station- milk 46-49F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked potatoes 65F- cold holding- food not prepared or portioned today- food left out on counter for 3.5 hours- operator placed on time as a public health control for remaining 30 minutes. At server station- milk 55F- cold holding- food not prepared or portioned today- food put of temperature for 45 minutes - operator moved to reach in cooler to quick chill. At prep area reach in cooler- goat cheese 45F- cold holding, mozzarella 45F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At front counter wine cooler - butter 48F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. Corrected On-Site - From follow-up inspection 2025-01-23: At server station- milk 46-49F- cold holding- food not prepared or portioned today- food out of temperature for overnight- see stop sale. Admin Complaint
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. - From follow-up inspection 2025-01-23: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu - Tuna tartare , Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked. - From follow-up inspection 2025-01-23: On Menu - Tuna tartare , Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked. **Time Extended**

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10763657

  • 21-04-4:Basic - At cookline- In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at outside handwash sink.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor- at both bars- operator removed. 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. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
  • 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. Dishwasher (Chlorine 0ppm- Corrected to 100ppm) Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw veal not commercially packaged over cooked chicken wings - operator removed and stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- raw ground beef stored over raw fish- operator removed and stored properly. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen area dry storage near bread station - approximately 7 rodent droppings on floor under shelf. operator removed and sanitized area. At kitchen prep area approximately 4 rodent droppings on floor under prep table
  • 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 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked potatoes 65F- cold holding- food not prepared or portioned today- food left out on counter for 3.5 hours- operator placed on time as a public health control for remaining 30 minutes. At server station- milk 55F- cold holding- food not prepared or portioned today- food put of temperature for 45 minutes - operator moved to reach in cooler to quick chill. At prep area reach in cooler- goat cheese 45F- cold holding, mozzarella 45F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At front counter wine cooler - butter 48F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm- corrected to 100ppm) Corrected On-Site
  • 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. On Menu - Tuna tartare , Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked.
  • 31B-03-4:Intermediate - No soap provided at handwash sink- at outside bar handwashing sink- operator provided. Corrected On-Site
  • 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. At server station/ bread station area- horseradish prepared two days ago not date marked - operator date marked. Corrected On-Site

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8894508

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw steak over unwashed carrots in walk-in cooler #2 Stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mozzarella sticks in cooler #2 at cook line; Stored properly Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by dishwasher area; Operator turned hot and cold water on ; Corrected On-Site