DirtyFLRestaurant Inspection Data

LA PIAZZA CAFE

Health inspection records show LA PIAZZA CAFE in PALM COAST has 10 inspections with a food safety rating of 3.1/5. Recent inspections show improving food safety practices.

101 PALM HARBOR PKWY 110A

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13516340

  • N/A:No Violations Were Observed

Inspection Date: 9/9/2025

Inspection #: Visit ID: 10941855

  • 08B-12-5:Basic - Stored food not covered. Polenta not covered not covered in reach in freezer. Person in charge covered. Person in charge covered. Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction. Person in charge got proof and printed during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2; chicken 47F, mozzarella 47F, butter 47F, garlic 48F, osso Busch 48F, tomatoes 48F; ( - Cold Holding) Per chef items were pulled out while he cleaned cooler and swapped pans. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment can not provide training. Person in charge provided certificate at end of inspection. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide training. Person in charge was finally able to provide a training. Corrected On-Site

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8888153

  • 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. Cream not dated. Person in charge dated. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled at bar.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In back area; table in front of hand washing sink. Person in charge removed table. Corrected On-Site

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10720635

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8891536

  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All CFM certificates expired. Warning - From follow-up inspection 2024-09-17: Extension given. **Time Extended** - From follow-up inspection 2024-11-15: All manager are getting trained on 11.18. Extension given for 30 days per AF. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have training. Warning - From follow-up inspection 2024-09-17: Extension given. **Time Extended** - From follow-up inspection 2024-11-15: All employees are getting trained on 11.18. Extension given for 30 days per AF. **Time Extended**

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8887775

  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All CFM certificates expired. Warning - From follow-up inspection 2024-09-17: Extension given. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have training. Warning - From follow-up inspection 2024-09-17: Extension given. **Time Extended**

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8774358

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Pasta 51F, garlic in oil 49F, butter 45F, cream 53F, rice 52F, butter 48F, pooled eggs 51F, mashed potatoes 51F,; ( - Cold Holding) On cook line; Garlic in oil 73F; ( - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Pasta 51F, garlic in oil 49F, butter 45F, cream 53F, rice 52F, butter 48F, pooled eggs 51F, mashed potatoes 51F,; ( - Cold Holding) On cook line; Garlic in oil 73F; ( - Cold Holding) Repeat Violation Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All CFM certificates expired. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have training. Warning

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8519899

  • 14-11-5:Basic - Equipment in poor repair. Gaskets on middle cooler are torn.
  • 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink in kitchen is slow draining. Person in charge fixed sink. 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. In back reach in cooler marinara in container more than 4" was place in last night and it's 46F. Had plenty of time to cool.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara 46F (cooling) Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 56F; ( - Cold Holding). Garlic in oil sitting on counter. Person in charge placed it in reach in cooler. **Corrective Action Taken**
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked. Person in charge moved mops etc and cleared path. Corrected On-Site

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8519646

  • N/A:No Violations Were Observed

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8373406

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of sunglasses on shelf. Person in charge moved glassed. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives-spatulas stored in cracks between pieces of equipment. Spatulas between wall and triple sink. Person in charge removed spatulas. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Can not read sign at bar. Person in charge put up new sign. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. in lowboy; meatballs 52F, steak 52F, calimari 52F, mussels (52F - Cold Holding) per person in charge cooler was off when he came in this morning. In back; pasta, cheese, Tuscan soup 50F; ( - Cold Holding). All in cooler overnight. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler #1: Clams 52F clams above fill line. in lowboy; meatballs 52F, steak 52F, calimari 52F, mussels (52F - Cold Holding) per person in charge cooler was off when he came in this morning. In back; pasta, cheese, Tuscan soup 50F; ( - Cold Holding). All in cooler overnight. Admin Complaint