DirtyFLRestaurant Inspection Data

ROMEO'S PIZZA & REST

4917 Southern Boulevard
West Palm Beach, Florida, 33415
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8749146

  • 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 low boy reach in; cooked pasta (50F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Prepared pizzas for sale to customers uncovered in dinning room on table. Operator removed. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside establishment and began handling clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled money while collecting payment at cash register and then handled clean utensils and pizza boxes without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers without sanitizing. Triple Sink (Chlorine - Not Set Up). Advised Operator to properly sanitize dishes.
  • 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 low boy reach in; cooked beef (45F - Cold Holding). Operator stated beef was cooked 2 days prior, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in; cooked pasta (50F - Cooling). Operator stated cooling overnight in full, deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in; cooked beef (45F - Cold Holding). Operator stated beef cooked 2 days prior, held in cooler overnight. See stop sale.
  • 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 (TPHC) has no time marking. Pizza by the slice, held 1 hour, applied time mark. Corrected On-Site
  • 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 steam table; house made tomato sauce (126F - Hot Holding); meatballs (127F - Hot Holding). Operator stated items reheated prior to being placed in steam table, held for less than 1 hour, reheated over 165F. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. Corrected On-Site

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8530140

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over pizza station In kitchen near flip top cooler
  • 14-11-5:Basic - Equipment in poor repair. Gasket flip top cooler door across from cook line Cracked plastic lid to mozzarella in walk in cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/MICHELE SCOTT 7/23/2017 Unable to provide current copy on site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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.
  • 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. Tomato sauce and chicken wings cooked over 24 hours ago in walk in

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8364650

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 59° at pizza station, cold cut meat 44°, slice cheese 52° in flip top salad reach in cooler being held less than 4 hours. Operator moved to bottom cooler . **Corrective Action Taken**
  • 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... one pizza at pizza station being held less than 2 hours. Operator time marked. Corrected On-Site Repeat Violation
  • 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....marinara sauce was cooked 3 days ago, soup was cooked 2 days ago , pizza sauce 2 days ago at walk in cooler . Employee date marked. Corrected On-Site