Angelo's Too Restaurant & Pizzeria
Last inspected: Feb 10, 2026
100
Score
The health department has logged 11 inspections at Angelo's Too Restaurant & Pizzeria, the earliest from 2022. Inspectors last stopped by on Feb 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
Across the inspection history, “spray bottle containing degreaser not labeled” is the issue that surfaces most often, recorded five times.
Compared to the broader Jupiter restaurant scene, where the average is 79, this is a stronger showing. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Feb 9, 2026
Routine - Food
7 critical violations. 4 major violations. 3 minor violations.
View 14 violations
High Priority - Cook cracked raw shell eggs, breaded chicken and then handled clean equipment or utensils without washing hands. Cook went to wash her hands. **Warning**
12A-27-4
High Priority - Cook washed hands with no soap, after placing raw chicken on grill and then proceeded to plate a to go order. **Warning**
12A-20-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 1:20pm , cooked at 11:00am (112F - Cooling) in a deep covered container at cook line. Chicken was reheated to 171F to restart the cooling process. **Corrected On-Site** **Warning**
03D-01-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook prepped raw chicken on a cutting board in prep area. Cook wiped down cutting board without using sanitizer. Cook sanitized surface. **Corrected On-Site** **Warning**
22-45-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, without washing hands. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52F, sausage 50F, stacked too high. Operator stated items were placed in unit 3 hours ago. Items were placed on bottom of unit to cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored degreaser stored with clean dishes on shelf above triple sink. Operator removed degreaser. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee walked in from back door washed hands in triple sink , put gloves on and started chopping garlic. Reviewed proper hand washing with employee. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times garbage can blocking hand sink on cook line. **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink at cook line. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing degreaser not labeled at triple sink. **Warning**
41-17-4
Basic - Standing water or very slow draining water in handwash sink on cook line. **Warning**
29-20-5
Basic - Bowl with no handle used to dispense blue cheese. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water in triple sink. Operator turned water on. **Corrected On-Site** **Warning**
06-01-5
20
Jul 10, 2025
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
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. Observed Employee wrapping ready to eat cookies with bare hands. Advised employee to wash hands and put on gloves when handling ready to eat food products.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over fully cooked pasta at walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Observed cooked Pizza and cooked pasta no time mark. Per operator out of temperature for approximately 15 minutes. Operator placed time mark for remaining 3.75 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Mixing bowl and food storage container stored in hand wash sink in prep area. Operator removed from hand wash sink. **Corrected On-Site**
31A-11-4
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/
53A-05-6
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. **Repeat Violation**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, Lysol spray bottle not labeled by dish area. Operator labeled properly. **Corrected On-Site** **Repeat Violation**
41-17-4
43
Jan 22, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cheese at white reach in cooler by cook line. Educated operator on proper storage procedures. **Warning** - From follow-up inspection 2025-01-22: Observed Raw chicken over cheese at white reach in cooler by cook line. Operator stored products properly. **Admin Complaint**
08A-05-6
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. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle by dish washing area and Lysol spray bottle by beverage station not labeled. Advised operator to ensure all chemicals are properly labeled. **Warning** - From follow-up inspection 2025-01-22: Degreaser spray bottle not labeled by dish area. Operator labeled properly. **Time Extended**
41-17-4
70
Jan 21, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler: pepperoni bites (mozzarella cheese) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Pizza cooler: sliced meatball (48F - Cold Holding); mozzarella (44F - Cold Holding); pizza sauce (ingredients added) (49F - Cold Holding); on counter by cook line: cooked pasta (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control temporarily for pizza cooler tcs food products. **Warning**
03A-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. Time stamp missing for sliced pizza. Per operator out of temperature for approximately 20 minutes. Operator time stamped product for remaining 3 hours 40 minutes. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer. **Warning**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cheese at white reach in cooler by cook line. Educated operator on proper storage procedures. **Warning**
08A-05-6
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. Pizza cooler: pepperoni bites (mozzarella cheese) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
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. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle by dish washing area and Lysol spray bottle by beverage station not labeled. Advised operator to ensure all chemicals are properly labeled. **Warning**
41-17-4
39
Oct 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times, blocked by a garbage can and dishes stored inside. Operator removed items. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-01: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - 1 box of raw chicken stored on floor in walk in cooler. Manager placed chicken on shelf. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-01: **Time Extended**
08B-38-4
86
Jul 31, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walking in through back door and started working with dough, without washing his hands first. Employee washed his hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee started working cutting lettuce and went to wash her hands in triple sink. Employee washed her hands in triple sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times, blocked by a garbage can and dishes stored inside. Operator removed items. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine and wiping cloth container. **Warning**
16-37-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area. **Warning**
36-27-5
Basic - 1 box of raw chicken stored on floor in walk in cooler. Manager placed chicken on shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Raw lettuce not washed prior to preparation, cook cutting unwashed lettuce, from a sealed bag in prep area. Cook went to wash lettuce. **Corrected On-Site** **Warning**
08B-39-4
47
Jan 4, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety Pizzas and garlic butter identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 1 hour ago. At pizza station. Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Cook touched his nose and mouth, then engaged in preparing salads without washing his hands first. Cook washed his hands. **Corrected On-Site**
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat Sauce 59°F-70°F cooked yesterday at noon in walk in cooler. Sauce is stored in deep covered containers. 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. Meat Sauce 59°F-70°F cooked yesterday at noon in walk in cooler. Sauce is stored in deep covered containers.
01B-36-5
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. 0 ppm using old sanitizer. Operator changed to a fresh chlorine container 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook coming back from outside and then engaging in reheating food without first washing his hands. Pizza prep cook walking in from outside and begin making pizzas without washing his hands first. Both employees went to wash hands. **Corrected On-Site**
12A-16-4
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing degreaser not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Pizza chef and prep cook beverage containers on a food preparation table at cook line and in pizza station. Containers were removed. **Corrected On-Site**
12B-07-4
27
Aug 3, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
78
Mar 20, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
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 grabbed and moved garbage can and touched spatula to stir marinara sauce; Educated ; employee changed gloves, washed hands and put new pair of gloves before returning to cook line; **Corrected On-Site**
12A-13-4
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); operator fixed chlorine to 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and calamari stored above cooked chicken in reach in cooler at cook line; Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener at prep station
22-02-4
Intermediate - Handwash sink at cook line not accessible for employee use at all times- blocked by garbage can Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form; operator printed during inspection **Corrected On-Site** **Repeat Violation**
03F-10-5
47
Sep 29, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
39
Frequently Asked Questions
When was Angelo's Too Restaurant & Pizzeria last inspected?
The most recent health inspection at Angelo's Too Restaurant & Pizzeria on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Angelo's Too Restaurant & Pizzeria?
Across the inspection record, “spray bottle containing degreaser not labeled” has been cited five times, more than any other issue at Angelo's Too Restaurant & Pizzeria.
How does Angelo's Too Restaurant & Pizzeria compare to other restaurants in Jupiter?
Angelo's Too Restaurant & Pizzeria most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has Angelo's Too Restaurant & Pizzeria's inspection record improved over time?
No. Recent inspections at Angelo's Too Restaurant & Pizzeria have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Angelo's Too Restaurant & Pizzeria 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 Angelo's Too Restaurant & Pizzeria inspected?
Based on the inspection history on file, Angelo's Too Restaurant & Pizzeria is inspected around three times per year on average.
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