DirtyFLRestaurant Inspection Data

AIOLI

7434 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3604821

Inspection Date: 2/27/2025

Inspection #: Visit ID: 9001781

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Torn gaskets on all coolers.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpacks hanging from the dry food storage racks.explained.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without any hair restraint for loose head hair.
  • 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. Potato salad missing the date of preparation in self serve cooler in the dining room. Explained and employee marked the date on the bottom. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Large platters and lids in dry food storage room stored not protected. Manager inverted. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area in the back. Employee put towel in sanitizer solution. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped hands on visibly soiled cloth towel then put on gloves without washing hands to cut roasted vegetables. Stopped and explained. He properly put on gloves. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and she washed hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting roasted vegetables with bare hands. Explained. He put on gloves. Roasted peppers are usually used for hot sandwiches. Establishment doesn't take the temperature of roasted peppers on hot sandwiches . Manager decided to use these roasted peppers for soup that will be prepared from scratch.Corrected On-Site Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. spinach filling in upright cooler marked with preparation date 02/17 today's date 02/27 . Explained maximum number of days 7 including the day of the preparation. Based on the date marked last day to use would be 02/23. Not used within 7 days.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food spinach filling in upright cooler marked with preparation date 02/17 today's date 02/27 . Explained maximum number of days 7 including the day of the preparation. Based on the date marked last day to use would be 02/23. Not used within 7 days.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane fuel containers stored over seasoning container in bakery area. Explained. Checked at the end of the inspection. Same. Not removed yet.Repeat Violation Repeat Violation Admin Complaint

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8737994

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bakery area Operator printed sign Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles with clean equipment on drying rack at dish machine

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8471763

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to fill dish with water on cook line. Employee went to prep sink to fill dish. Corrected On-Site

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8471594

  • N/A:No Violations Were Observed

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8359148

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Soup kettle not covered - operator covered. Corrected On-Site Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded broken egg from flat. 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. pastry - tubs of butter (73F) sitting out at room temperature over 5 hours - see stop sale. double door reach in cooler - quiche (45F - Cold Holding) prepared 2 days prior not portioned or prepared today and not removed from cooler - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry - tubs of butter (73F) sitting out at room temperature over 5 hours - see stop sale. double door reach in cooler - quiche (45F - Cold Holding) prepared 2 days prior not portioned or prepared today and not removed from cooler - see stop sale. Hot line make tables - roasted tomatoes (46F - Cold Holding); goat cheese (47F - Cold Holding); boiled eggs (46F - Cold Holding); not portioned or prepared today operator states held in plastic containers under 4 hours - operator moved to walk on cooler. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - walk in cooler - sliced turkey (55F - Cooling) 2:00pm cooling since 12:00pm recheck 35mins 55F. Turkey held in deep covered container. Operator moved to shallow pans to facilitate the cooling process. **Corrective Action Taken** Warning