Avanti Pizza & Pasta
Last inspected: Feb 3, 2026
61
Score
Inspectors have visited Avanti Pizza & Pasta 11 times, with records going back to 2022. On Feb 3, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Unwashed fruits/vegetables stored with ready-to-eat food” comes up most often, recorded three times in the inspection record.
By comparison, the average West Palm Beach facility scores 79, putting Avanti Pizza & Pasta on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area- Oil in garlic 129F-hot holding - food stored above steam table counter- operator placed to be reheated **Corrected On-Site**
03B-01-6
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for pizza slices- operator time marked for remaining two hours. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwashing sink by pizza station - operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled- operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
61
Jul 25, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler- Commercially processed reduced oxygen packaged salmon bearing a label to remove from packaging before thaw not removed- see stop sale.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler lasagna prepared 07/23 not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At back prep area- pure,r chemical spray bottle not labeled- operator labeled. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler- Commercially processed reduced oxygen packaged salmon bearing a label to remove from packaging before thaw not removed- see stop sale. **Repeat Violation**
06-09-1
67
Feb 11, 2025
Routine - Food
No violations found.
100
Feb 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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- corrected to 100ppm) **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-05: Dishwasher (Chlorine 25ppm) **Time Extended**
22-41-4
86
Feb 3, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale. **Warning**
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked onions 59-63F at 11:20 ( cooling overnight) , cooked green peppers 59-63F at 11:20( cooling overnight) - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Warning**
03D-02-5
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. Dishwasher (Chlorine 0ppm- corrected to 100ppm) **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler - cooked red peppers 59-63F- cold holding, Cooked artichoke 59-64F- cold holding, cooked pasta 59-63F- cold holding, raw beef 59-63F- cold holding, raw chicken 59-63F- cold holding, stuffed pasta 59-63F- cold holding, cooked pasta 59-63F- cold holding, cooked garbanzos, cooked seafood mix - 59-63F- cold holding, cooked lasagna 59-63F- cold holding, cooked sausage 59-63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Warning**
03A-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 cookline reach in cooler - cooked red peppers 59-63F- cold holding, Cooked artichoke 59-64F- cold holding, cooked pasta 59-63F- cold holding, raw beef 59-63F- cold holding, raw chicken 59-63F- cold holding, stuffed pasta 59-63F- cold holding, cooked pasta 59-63F- cold holding, cooked garbanzos, cooked seafood mix - 59-63F- cold holding, cooked lasagna 59-63F- cold holding, cooked sausage 59-63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked onions 59-63F at 11:20( cooling overnights , cooked green peppers 59-63F at 11:20( cooling overnight) - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale. **Warning**
01B-02-5
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/ **Warning**
53A-05-6
Basic - Single-service articles improperly stored. Pizza boxes stored on floor in kitchen area **Warning**
25-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with stickers attached- operator removed and washed properly. **Corrected On-Site** **Warning**
08B-39-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale. **Warning**
06-09-1
37
Oct 1, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. At front counter sanitizer spray bottle not labeled - operator labeled.
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados stored over cooked sauce - operator stored properly. **Corrected On-Site**
08B-17-4
Basic - Food stored on floor. Container of bread stored on floor in walk in cooler- operator moved off floor. **Corrected On-Site**
08B-38-4
82
Mar 5, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shrimp stored over cooked mussels - operator removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler- commercially processed reduced oxygen packaged salmon bearing label to remove from packaging before thawing - not removed from packaging.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- cooked chicken breast 107F- hot holding- food left in pot above oven- food out of temperature for 30 minutes- operator moved to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline-Chicken wings 82-90F at 2:30 to 82-88F at 3:00 ( cooling since 2:00)- food left out on counter to cool- at current rate of cooling food will not reach 70F within remain in time- operator moved to walk in cooler to quick chill. At walk in cooler- pizza sauce 65F- 70F at 2:25 to 65-70F at 2:45 ( cooling since 11:00)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining 15 minutes- operator placed in smaller containers and moved to reach in freezers to quick chill. **Corrected On-Site* **Corrected On-Site** **Repeat Violation**
03D-15-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers - in use avocado with sticker attached - educated operator- operator removed sticker and washed properly. **Corrected On-Site**
08B-39-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler- commercially processed reduced oxygen packaged salmon bearing label to remove from packaging before thawing - not removed from packaging.
06-09-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler- unwashed avocados- stored over containers with bread- operator over avocados to lower shelf. **Repeat Violation**
08B-17-4
47
Aug 22, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at Flip top refrigerator ; mozzarella cheese (52F - Cold Holding) due to over filled. Operator removed the overfilled cheese. 2) observe at Draw refrigerator ch; chicken,beef ,pasta,,cooked veggies, (51-54F - Cold Holding) Operator stated less then 2 hours and moved food to other refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observe yellow substance in unlabeled spray bottle. Operator label spray bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at prep table meat sauce at 4:00 with hour left (113F - Cooling) at 4:30 107°F. Operator placed in freezer to rapidly cool. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed mushrooms above slice deli meat . Operator placed mushrooms on lower shelf. **Corrected On-Site** **Warning**
08B-17-4
67
Feb 8, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station soiled
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine dish machine
16-32-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
67
Aug 26, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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. Pizza by the slice has no time marking, operator states pizza was cooked 1 hour ago. Operator time stamped items **Corrected On-Site**
03F-02-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in prep area. Operator removed **Corrected On-Site**
35B-08-4
82
Frequently Asked Questions
When was Avanti Pizza & Pasta last inspected?
The most recent health inspection at Avanti Pizza & Pasta on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Avanti Pizza & Pasta?
Across the inspection record, “unwashed fruits/vegetables stored with ready-to-eat food” has been cited three times, more than any other issue at Avanti Pizza & Pasta.
How does Avanti Pizza & Pasta compare to other restaurants in West Palm Beach?
Avanti Pizza & Pasta most recently scored 61 out of 100, which is lower than the West Palm Beach average of 79.
Has Avanti Pizza & Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Avanti Pizza & Pasta have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Avanti Pizza & Pasta means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Avanti Pizza & Pasta inspected?
Based on the inspection history on file, Avanti Pizza & Pasta is inspected around three times per year on average.
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