Amato's Ristorante
Last inspected: Sep 26, 2025
45
Score
Going back to 2022, Amato's Ristorante has six inspections in the public record. The most recent report on file is from Sep 26, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
The city-wide average sits at 78, which Amato's Ristorante's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 26, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jan 8, 2025
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed Chaffing fuel stored over vinegar in dry storage room. Educated operator on proper storage procedures.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker with Splitter attached at mop sink.
29-42-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Pizza crust stored and in direct contact with Garbage bag at flip top cooler by triple sink. Advised operator to remove pizza crust from garbage bags and use only food safe containers.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over fully cooked clams at chest freezer. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**
08A-02-6
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. Bar sliding cooler: tiramisu (48F - Cold Holding); white stand up reach in cooler: cooked pasta (67-71F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar sliding cooler: tiramisu (48F - Cold Holding); white stand up reach in cooler: cooked pasta (67-71F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta, cooked chicken made 1/6 not labeled at low boy cooler across from range oven. Advised operator to date products. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled. **Repeat Violation**
41-17-4
33
Sep 16, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house vinaigrette (cream added) (48F - Cold Holding); cannolis (house made with ricotta) (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over cooked clams at chest freezer. Operator stored properly. **Corrected On-Site**
08A-02-6
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. house vinaigrette (cream added) (48F - Cold Holding); cannolis (house made with ricotta) (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
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. Bodily fluids procedure sent to operator.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta at white reach in cooler made 9/14 with no date mark. Advised operator to date mark product.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle by triple sink with no label. Advised operator to label all chemicals.
41-17-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize at triple sink with chlorine sanitizer between 50-100ppm.
16-55-4
41
Oct 30, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 55°F-68°F, cooling overnight in reach in cooler in back area. Tomato sauce was home made yesterday and placed in deep covered container. Reviewed cooling and emailed flyer. See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 55°F-68°F, cooling overnight in reach in cooler in back area. Tomato sauce was home made yesterday and placed in deep covered container. Reviewed cooling and emailed flyer.
01B-36-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime reach in cooler gaskets on cook line.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles, reach in glass cooler in the back room.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. In pizza station.
14-09-4
61
Sep 15, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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. All employees have copies made of an original certificate ( Florida Restaurant and Lodging Association). No originals present on file. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at make table at pizza station
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station. Operator provided **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- shelves used to dry clean dishes by pizza station
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues - at pizza station at back kitchen coolers
22-16-4
67
Nov 2, 2022
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51 degrees, garlic and oil, 58 degrees, pasta, 52 degrees, liquid eggs/ric#1/stored overnigh.
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm/chlorine
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 51 degrees, garlic and oil, 58 degrees, pasta, 52 degrees, liquid eggs/ric#1/stored overnight
01B-02-5
Intermediate - No soap provided at handwash sink. Cookline/corrective action taken/operator installed soap in soap dispenser. **Corrective Action Taken**
31B-03-4
58
Frequently Asked Questions
When was Amato's Ristorante last inspected?
The most recent health inspection at Amato's Ristorante on file is from Sep 26, 2025. The public record contains six inspections in total.
What is the most common violation at Amato's Ristorante?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Amato's Ristorante.
How does Amato's Ristorante compare to other restaurants in Hobe Sound?
Amato's Ristorante most recently scored 45 out of 100, which is lower than the Hobe Sound average of 78.
Has Amato's Ristorante's inspection record improved over time?
No. Recent inspections at Amato's Ristorante have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Amato's Ristorante means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Amato's Ristorante inspected?
Based on the inspection history on file, Amato's Ristorante is inspected around two times per year on average.
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