SAL'S ITALIAN RISTORANTE
SAL'S ITALIAN RISTORANTE located in PALM BEACH GARDENS has undergone 6 health department inspections, achieving a 2.3/5 overall safety rating. Food safety practices have remained consistent.
Last inspection: 8 months ago · 6 reports on file
Southwest Lake Charles Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
All Inspection Reports
7/9/2025· 8mo ago
Visit ID: 13455461
Follow-up Inspection Required2 high, 1 int, 3 basic
- 23-24-4:Basic - - From initial inspection : Basic - Heavy visible buildup of food debris/soil residue on equipment door handles- all coolers at cook line and walk-in cooler; Warning - From follow-up inspection 2025-07-09: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2025-07-09: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior and shelves have heavy accumulation of soil residues- all cooler at cook line, pizza and salad station Warning - From follow-up inspection 2025-07-09: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched visibly soiled walk-in cooler handle , touched verity's surfaces and put gloves on without washing hands first Educated Employee washed hands Corrected On-Site Warning - From follow-up inspection 2025-07-09: Employee touched raw chicken and touched tongs , pan without removing gloves and washing hands Educated ; employee washed hands 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. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Warning - From follow-up inspection 2025-07-09: Raw chicken 46 F Cold Holding Cooked eggplant 47 F Cold Holding Ricotta cheese 50 Cold Holding all in cooler at cook line Food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler ; Cooler #2 Clam sauce 32 F Demi glaze 34 F Meat sauce 40 F Admin Complaint Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled mold-like substance- cutting boards at cook line and salad cooler Warning - From follow-up inspection 2025-07-09: **Time Extended**
7/8/2025· 8mo ago
Visit ID: 10903213
Follow-up Inspection Required3 high, 2 int, 4 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
- 23-24-4:Basic - Heavy visible buildup of food debris/soil residue on equipment door handles- all coolers at cook line and walk-in cooler; Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
- 22-16-4:Basic - Reach-in cooler interior and shelves have heavy accumulation of soil residues- all cooler at cook line, pizza and salad station Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched visibly soiled walk-in cooler handle , touched verity's surfaces and put gloves on without washing hands first Educated Employee washed hands 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. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Warning
- 22-02-4:Intermediate - Food-contact surface soiled mold-like substance- cutting boards at cook line and salad cooler Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
1/9/2025· 1y 2mo ago
Visit ID: 8848557
Met Inspection Standards2 basic
8/2/2024· 1y 7mo ago
Visit ID: 8724590
Met Inspection Standards1 high, 1 int, 5 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of rust inside the bin; recommended to clean
- 14-01-5:Basic - Bowl used to dispense cheese at cook line; Removed Corrected On-Site
- 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- salmon and mahi in walk-in cooler and drawers at cook line; removed from packaging Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Veal in water at prep area; placed in walk-in cooler Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (43-47F - Cold Holding); in small cooler under ovens; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; door was left opened; door closed and ice bags placed on top of food; 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- cooked wings in walk-in - cooked on Monday; operator dated; Corrected On-Site Repeat Violation
2/14/2024· 2y ago
Visit ID: 8520982
Met Inspection Standards1 high, 2 int, 3 basic
- 14-01-5:Basic - Bowl used to dispense parmigiana cheese at cook line Removed Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor- oil on the floor at the back of the kitchen Advised to store properly Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and salad station
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line ; went in the walk-in cooler; came back started working with food and didn't change gloves and washed hands; Educated and advised to change gloves and wash hands after changing tasks;
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
- 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- cooked pasta in walk-in cooler since Saturday; advised to date mark;
10/9/2023· 2y 5mo ago
Visit ID: 8346045
Met Inspection Standards1 high, 2 basic
- 14-01-5:Basic - Bowl used to dispense food- parmigiana and flour; removed Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name- flour at prep area; labeled Corrected On-Site
- 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- fresh garlic in oil at salad station; as per operator on time since 11:00; time marked Corrected On-Site