DirtyFLRestaurant Inspection Data

PREZZO

PREZZO has 7 health inspections on file for its PALM BEACH GARDENS location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

4520 PGA BLVD STE 100

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13572512

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At pasta station. Warning - From follow-up inspection 2025-11-12: Same. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler. Warning - From follow-up inspection 2025-11-12: Same. **Time Extended**

Inspection Date: 11/10/2025

Inspection #: Visit ID: 10923615

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At pasta station. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef over raw fish not in commercial packaging at tall stainless reach in freezer. Operator stored properly. Corrected On-Site 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. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
  • 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 (128F - Hot Holding) Observed in steam bath at range cook top. Per operator, out of temperature for approximately 15 minutes. Operator placed back on stove to reheat to 165+F **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler. Warning

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10732303

  • 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. Roasted garlic made 2/18 no date mark at walk in cooler. Operator dated product. Corrected On-Site

Inspection Date: 1/31/2025

Inspection #: Visit ID: 10732023

  • N/A:No Violations Were Observed

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8740156

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- for employee preparing food at cookline. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cookline in standing water of 99F- operstor turned on stove to reheat water. **Corrective Action Taken** Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - Caesar dressing date marked 11/20/24 and pesto date marked 11/22/24 not used within 7 days - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline area-sliced cheese 48F- cold holding- food not prepared or portioned today- food over stacked - food out of temperature for 2 hours- operator placed in reach in cooler to quick chill. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink near prep area/ Cookline - employee washed wiling cloth in hand sink. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar on menu with no indication that the item is raw/ undercooked- as per operator establishment makes the Caesar dressing with raw shell eggs. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep area/ cookline. Warning

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8586219

  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed tongs stored in sanitizer between uses on cook line. Employee removed. 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. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. See stop sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (49F - Cold Holding) on cook line sitting out at room temperature. Per operator held less hour. Not portioned or prep today. Operator placed in ice bath. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed one tag not marked with last date served.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cook lobster being defrosted in hand washing sink next to coffee machine. Employee removed Corrected On-Site Repeat Violation

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8361616

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline - soiled wiping clothes stored on prep counter- operator removed.
  • 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 reach in freezer raw beef not commercially packaged over cooked pasta - operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 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. At reach in cooler at in door bar area- Milk 52-53F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at in door bar area- Milk 52-53F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dishmachine area- Handwash sink with larger strainer inside- operator removed.
  • 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 reach in cooler by cookline- Date truffle cream sauce made 4 days ago not date marked- operator date marked. Corrected On-Site