ZUCCARELLI'S ITALIAN RESTAURANT AND BAR
4595 OKEECHOBEE BLVD #126, WEST PALM BEACH 33417
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/21/2024
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 41-15-5:High Priority - - From initial inspection : 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 over 200ppm) fixed to 100 ppm Corrected On-Site - From follow-up inspection 2024-03-21: Chlorine Over 200 Admin Complaint
- 53A-03-7:Intermediate - - From initial inspection : 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/ Beaucius Richard 10/15/2018-Expired Warning - From follow-up inspection 2024-03-21: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-03-21: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sinks at cook line; back prep station and dishwasher area; not working/unable to dispense soap. Operator provided soap Corrected On-Site Repeat Violation - From follow-up inspection 2024-03-21: Still not dispensing at cook line **Time Extended**
Food safety inspection conducted on 3/21/2024 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
6
Intermediate
7
Basic
2
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- deli cuts in reach in cooler at salad station; removed Corrected On-Site
- 08B-12-5:Basic - Stored food not covered - meat balls in walk-in freezer Food covered Corrected On-Site Repeat Violation
- 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); unable to fix Switched to three compartment sink **Corrective Action Taken** Warning
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 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 lobster over mozzarella cheese, all not commercially packaged on the speed rack in walk-in freezer; stored properly Raw clam casino over mozzarella sticks in glass door freezer at cook line- all not commercially packaged Stored properlyCorrected On-Site Corrected On-Site Repeat Violation Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer on speed rack raw veal and raw steak stored over raw lobster, all not commercially packaged. Operator stored all items properly on speed rack. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler marinara sauce (55F - Cold Holding) Operator stated not prepared or portioned today. Food out of temperature for approximately 45 minutes; Operator inserted ice stick to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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 over 200ppm) fixed to 100 ppm Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/ tags not maintained in chronological order according to the last date they were served in the establishment. Advised to properly maintain Repeat Violation
- 35A-11-4:Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Dog bowl observed at dishwasher area;
- 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/ Beaucius Richard 10/15/2018-Expired Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine and quaternary
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-06-4:Intermediate - Soap dispenser at handwash sinks at cook line; back prep station and dishwasher area; not working/unable to dispense soap. Operator provided soap Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/14/2024 revealed 15 total violations (6 high priority, 7 intermediate, 2 basic).
Inspection on 9/14/2023
High Priority
6
Intermediate
5
Basic
1
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-12-5:Basic - Stored food not covered....meatballs, cheese at walk in cooler .
- 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....observed chicken stock 49° , chicken stock 50°, tomato sauce 48° , rice 49°, linguine pasta 48° in walk in cooler , per date and per Cook food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint
- 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....grabbing olives in bare hands . Stop sale issue . Operator discarded olives . Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded chicken above cooked eggplant, pasta , sour cream in tall reach in cooler at kitchen. Employee moved raw breaded chicken. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...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....grabbing olives in bare hands .
- 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....sausage 52° , heavy cream 49°, pasta 46° , butter 59° in reach in cooler , per Cook food not portion or prep today, food being held more than four hours. .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....observed chicken stock 49° , chicken stock 50°, tomato sauce 48° , rice 49°, linguine pasta 48° in walk in cooler , per date and per Cook food was cooked yesterday. Stop sale issue . Advise operator to discarded food. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 52° , heavy cream 49°, pasta 46° , butter 59° in reach in cooler , per Cook food not portion or prep today, food being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clams tags not marked with last date served.
- 31B-03-4:Intermediate - No soap provided at handwash sink at dishwashing area.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station .
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at prep station.
Food safety inspection conducted on 9/14/2023 revealed 12 total violations (6 high priority, 5 intermediate, 1 basic).