DirtyFLRestaurant Inspection Data

EATALIA

EATALIA located in WEST PALM BEACH has undergone 8 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

7750 OKEECHOBEE BLVD, #18

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 10899565

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust- throughout kitchen area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler- operator removed off floor. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 41-07-4:High Priority - Container of medicine improperly stored- over prep counter by back prep area- operator removed. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At bar area - non food grade paper towel used in contact with mint- educated operator- employee removed. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler non food grade to-go shopping bag used in direct contact with stuffing- operator removed and stored properly. At back prep area- non food grade to-go shopping bag used to store bread- educated operator- employee stored properly.
  • 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 walk in freezer raw shrimp not commercially packaged stored over cooked veggie burgers- operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler- raw chicken stored over cooked beans and chicken- operator removed and stored properly. 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. No written plan for pizza slices held on time as a public health control-emailed to operator. **Corrective Action Taken** Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Food prepared 2.5 weeks ago and frozen in freezer - operator removed food and placed in reach in cooker and did not date mark after thawing. **Corrective Action Taken** Repeat Violation

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10782374

  • 36-34-5:Basic - - From initial inspection : Basic - At kitchen area- Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-02-19: **Time Extended**

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8991362

  • 36-34-5:Basic - At kitchen area- Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes stored on floor in kitchen area. Repeat Violation Warning
  • 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. Employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. At walk in cooler raw salmon stored over beer bottles - operator removed. 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. At walk in cooler - sliced cheese 48F- cold holding, shredded cheese 48-50F- cold holding, ricotta- 47-50F- cold holding, cooked pastas 47-49F- cold holding , ricotta filling 45-49F- cold holding, sausege 47-49F- cold holding cannoli filling 46-49F- cold holding, milk 46-47F- cold holding, , seafood mix 46-48F- cold holding , Marsala sauce 46-48F- cold holding, pesto sauce 46-47F- cold holding, garlic in oil 46-48F- cold holding, marinara sauce 47-49F- cold holding, cooked rice 45-47F- cold holding- lasagna 46-47F- cold holding, food not prepared or portioned today- food out of temperature for more than 4 hours - see stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - sliced cheese 48F- cold holding, shredded cheese 48-50F- cold holding, ricotta- 47-50F- cold holding, cooked pastas 47-49F- cold holding , ricotta filling 45-49F- cold holding, sausege 47-49F- cold holding cannoli filling 46-49F- cold holding, milk 46-47F- cold holding, , seafood mix 46-48F- cold holding , Marsala sauce 46-48F- cold holding, pesto sauce 46-47F- cold holding, garlic in oil 46-48F- cold holding, marinara sauce 47-49F- cold holding, cooked rice 45-47F- cold holding- lasagna 46-47F- cold holding, food not prepared or portioned today- food out of temperature for more than 4 hours - see stop sale Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub in handwash sink by back prep area- operator removed. 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. No written procedures for pizza slices on time as a public health control- operator time marked. Corrected On-Site Warning
  • 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 walk in cools cooked rice prepared Sunday02/18/25 not date marked. Warning

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8785921

  • 25-05-4:Basic - Single-service articles improperly stored. At pizza station - single service pizza boxes stored on floor- operator moved off floor. 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. At reach in cooler by cookline- lasagna made Friday 09/27 not date marked- operator date marked. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only.

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8623282

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-03-01: **Time Extended** - From follow-up inspection 2024-04-30: **Time Extended**

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8622606

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Warning - From follow-up inspection 2024-03-01: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-03-01: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between reach in co9er and prep counter. Warning - From follow-up inspection 2024-03-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline- fan soiled above prep counter. Warning - From follow-up inspection 2024-03-01: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by dish washing area- metal sheet pans inside handwash sink- operator removed. Warning - From follow-up inspection 2024-03-01: **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. Warning - From follow-up inspection 2024-03-01: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink- by pizza station handwash sink. Warning - From follow-up inspection 2024-03-01: **Time Extended**

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8480283

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between reach in co9er and prep counter. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline- fan soiled above prep counter. Warning
  • 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. At walk-in cooler - Cooked marinara sauce 50F at 3:15 ( cooling overnight) cooked pasta 46-50F at 3:15 ( cooling overnight),- food in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Repeat Violation Admin Complaint
  • 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. At dish washing area- employee handled dirty dishes then proceeded to put away clean dishes- educated operator- employee washed hands. Warning
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. At back prep area- approximately ten ants crawling on prep counter, deli sliced and knife holder. Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler - raw shell eggs stored over beer canisters- operator removed. Warning
  • 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 walk in freezer raw pork/ beef not commercially packaged stored over bread- operator moved to lower shelf. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw veal over crema- operator removed. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler - Cooked marinara sauce 50F at 3:15 ( cooling overnight) cooked pasta 46-50F at 3:15 ( cooling overnight),- food in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- butter 46-50F- cold holding mascarpone 46-50F-cold holding, sausage 46-48F- cold holding, Milk 45F- 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 walk in cooler- 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 walk in cooler- butter 46-50F- cold holding mascarpone 46-50F-cold holding, sausage 46-48F- cold holding, Milk 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. mascarpone 46-50F-cold holding, sausage 46-48F- cold holding, Milk 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at end of cookline area - raw veal 50F- cold holding , mozzarella 50F- cold holding, cooked pasta 45F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill. 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. At pizza station- Pizza slices 91F- hot holding- food left out on counter- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle - Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by dish washing area- metal sheet pans inside handwash sink- operator removed. 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink- by pizza station handwash sink. Warning

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8384598

  • 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. Observe at walk-in refrigerator soup overnight (59-60F - Cooling). See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator soup overnight (59-60F - Cooling). See stop sale.
  • 22-02-4:Intermediate - Can opener soiled with food debris. Operator hand can opener washed and sanitized. Corrected On-Site