Aioli
Last inspected: Mar 11, 2026
100
Score
The health department has logged 10 inspections at Aioli, the earliest from 2022. Inspectors last stopped by on Mar 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in West Palm Beach average 79, so Aioli is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 10, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher remove gloves, touch face, and then immediately re apply gloves and handle dish racks without first washing hands. Reviewed handwashing requirements with operator. **Warning**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dressing (60F - Cold Holding); cooked pears (61F - Cold Holding); roasted red pepper (59F - Cold Holding) not prepped or portioned today stored in cook line reach in cooler. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved items back to walk in cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on cook line coolers reads 80F with actual ambient temperature of 41F. Operator discarded and replaced. **Corrected On-Site** **Warning**
05-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roast beef (48F - Cooling for 1/2 hour at 10:38, 48F at 11:20) in deep filled plastic wrapped container in walk in cooler. Operator removed covering to help increase cooling rate. **Warning**
03D-15-4
61
Jul 10, 2025
Routine - Food
6 critical violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Can of pigeon peas-dented. See stop sale
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Employee sneezed into hands then touched clean surface of where food is stored and packed orders without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site**
12A-10-4
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. At cook line, cook touched ready to eat chicken salad and ready to eat sandwich with bare hands without an approved AOP. Advised operator of proper procedure when handling ready to eat food with bare hands. See stop sale. **Repeat Violation** **Admin Complaint**
09-01-4
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. At cook line, cook touched ready to eat chicken salad and ready to eat sandwich with bare hands without an approved AOP. Advised operator of proper procedure when handling ready to eat food with bare hands. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, buttermilk ranch dressing (48F - Cold Holding); cooked chicken (48F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items onto ice to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb where hose is attached.
29-34-4
41
Feb 27, 2025
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
22
Oct 11, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles with clean equipment on drying rack at dish machine
41-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bakery area Operator printed sign **Corrected On-Site**
31B-04-4
82
Feb 14, 2024
Routine - Food
1 major violation.
View 1 violation
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**
31A-11-4
90
Aug 15, 2023
Routine - Food
No violations found.
100
Aug 14, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded broken egg from flat. **Warning**
01B-14-4
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**
03A-02-5
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**
03D-15-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door. **Corrected On-Site** **Warning**
10-20-4
Basic - Stored food not covered. Soup kettle not covered - operator covered. **Corrected On-Site** **Warning**
08B-12-5
52
Apr 17, 2023
Routine - Food
2 major violations.
View 2 violations
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. Emailed to operator. Printed out on site. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed document to operator
11-26-1
82
Sep 1, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Aioli last inspected?
The most recent health inspection at Aioli on file is from Mar 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Aioli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Aioli.
How does Aioli compare to other restaurants in West Palm Beach?
Aioli most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Aioli's inspection record improved over time?
Results have been roughly steady. Inspections at Aioli have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Aioli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Aioli inspected?
Based on the inspection history on file, Aioli is inspected around three times per year on average.
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