DirtyFLRestaurant Inspection Data

EATALIANO PANINI BAR

With 6 inspections documented, EATALIANO PANINI BAR maintains a 1.7/5 food safety rating in TEQUESTA. Recent inspections show improving food safety practices.

1 MAIN ST STE 100

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13475877

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10870910

  • 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) Advised to operator to sanitize via triple sink with chlorine sanitizer 50-100ppm. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cut lettuce stored and in direct contact with Paper towel at sandwich flip top cooler. Cooked eggplant stored and in direct contact with Paper towels in flip top cooler on cook line. Operator removed paper towel. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over fully cooked mussels not in commercial packaging at stainless reach in freezer. Operator stored properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli case: tomato sauce (house made) (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to move product to another operable cooler. 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. marinara (134F - Hot Holding) Observed in crock pot in kitchen. Per operator, out of temperature for approximately 30 minutes. Operator placed on stove to reheat to 165+F. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Glass jar and sanitizer bucket in hand wash sink by front register area. WD-40 and bleach cleaner spray stored on hand wash sink in kitchen. Operator removed items from sink. Corrected On-Site Repeat Violation Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.Repeat Violation Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Warning

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8882407

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Lasagna, eggplant Parmesan and manicotti no address on packaging. Educated operator on minimum labeling requirements. Repeat Violation
  • 29-07-5:Basic - Plumbing system improperly installed or repaired. Overflow tube from espresso machine discharging into hand wash sink. Advised operator to remove discharge hose from hand wash sink. Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel as liner for sliced sausage at pizza cooler. Employee removed paper towel. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over fully cooked meatballs not in commercial packaging at tall reach in freezer in kitchen. Employee stored properly. 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. lasagna (46F - Cold Holding) ; butter (48F - cold holding) Observed at tall reach in cooler by pizza oven. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (46F - Cold Holding) ; butter (48F - cold holding) Observed at tall reach in cooler by pizza oven. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Employee removed to clean and sanitize. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket with cleaning rag observed in hand wash sink by front counter. Corrected On-Site Repeat Violation
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine sanitizer at dish machine and sanitizer buckets.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. Repeat Violation
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometers in ice water: Inspector: 32F Operator: 20F
  • 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. Observed Cooked Stuffed artichokes made 12/7 not labeled at clear glass reach in cooler in kitchen. Employee dated properly. Corrected On-Site

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8719678

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink chlorine sanitizer 50ppm. **Corrective Action Taken**
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Lasagna at self service case in lobby missing location made information. Operator placed location stickers on product. Corrected On-Site
  • 29-07-5:Basic - Plumbing system improperly installed or repaired. Overflow tube from espresso machine draining into handwashing sink by front counter.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels separating layers of cooked chicken at low boy cooler on cook line. Operator removed paper towels. 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. Observed Raw veal not in commercial packaging over cake at stainless reach in freezer. Raw shell eggs over produce stainless reach in freezer by cook line. Operator stored properly. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure sent to operator.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink by front counter. Overflow tube from espresso machine draining into handwashing sink by front counter.Corrected On-Site Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure sent to operator.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer in ice water. Inspector 32F Operator 20F
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at triple sink. Advised operator to label all chemicals.

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8543240

  • 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. Snapper 35°F removed from freezer last night. Stored on cook line vacuum package not removed. Cook removed package. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice at front counter. Operator removed scoop. Corrected On-Site Repeat Violation
  • 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. Pasta (49°F - Cooling) over night in stand up reach in cooler in kitchen. In a covered container at the bottom of cooler. Cold air circulation could be obstructed. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta (49°F - Cooling) over night in stand up reach in cooler in kitchen. In a covered container at the bottom of cooler. Cold air circulation could be obstructed.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all time, dishes stored in sink. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8341509

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked breaded chicken . Operator removed. Corrected On-Site
  • 08B-28-4:High Priority - Pasta prepared inside cheese wheel for customer consumption. Cheese wheel used for multiple meals and can not be cleaned and sanitized. Surface not smooth easily cleanable and food debris will be left inside. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pasta prepared inside cheese wheel for customer consumption. Cheese wheel used for multiple meals and can not be cleaned and sanitized. Surface not smooth easily cleanable and food debris will be left inside.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Panini prep: 48°F-55°F mozzarella, for less than one hour. Stored on top of container in flip top cooler. Operator placed inside cooler. **Corrective Action Taken**