DirtyFLRestaurant Inspection Data

D'ANGELO'S

4047 Hood Road
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8888000

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles- all coolers
  • 14-09-4:Basic - Cutting boards have cut marks and is no longer cleanable- at cook line
  • 22-16-4:Basic - Reach-in coolers and walk-in cooler interior/shelves have accumulation of soil residues.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at coke line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in one door 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. Observed employee touching soiled dry towel used to wipe down food debris from the cutting board at prep table and continuing to prep food using same soiled gloves; educated and employee washed hands Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (80-78F - Cooling)at 11:00 to 78:F at 11:15 since 10:30 in the kitchen; at this rate food will not reach 70 within 2 hours ; food moved inside cooler **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink at front counter used for purposes other than handwashing- to store sanitizer bucket inside handwashing sink Removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at cook line 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. Lasagna made on Sunday not dated inside one door cooler at cook line; Dated Corrected On-Site

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8887593

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line - From follow-up inspection 2024-09-19: **Time Extended**

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8731480

  • 14-01-5:Basic - Bowl used to dispense flour in walk-in cooler; removed 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. Dishwasher (Chlorine 0ppm); operator ran dishwasher multiple times; unable to fix Warning
  • 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. cooked pasta (52F - Cold Holding); crab meat (52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (52F - Cold Holding); crab meat (52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
  • 01C-03-4:Intermediate - Clam/mussels tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8449029

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handles and doors of reach in coolers and freezers at cook line
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink at cook line not working/unable to dispense paper towels. Operator provided Corrected On-Site

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8352795

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator moved open beverages to lower shelf. 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. small make table bottom unit - penne pasta (47F - Cold Holding); spaghetti pasta (46F - Cold Holding) held overnight not removed and more than 6 hours - see stop sale.
  • 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. small make table bottom unit - penne pasta (47F - Cold Holding); spaghetti pasta (46F - Cold Holding) held overnight not removed and more than 6 hours - see stop sale.
  • 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. Lasagna prepared two days prior - operated date marked. Corrected On-Site