Baldino's Restaurant
Last inspected: Apr 7, 2026
86
Score
Going back to 2022, Baldino's Restaurant has nine inspections in the public record. The newest entry in the record is dated Apr 7, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
Compared to the broader Tequesta restaurant scene, where the average is 76, this is a stronger showing. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-04-07: No proof of any training. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2026-04-07: Interior of oven soiled. **Time Extended**
22-08-4
86
Feb 4, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. Cook cutting avocados with bare hands. Cook put gloves on. **Corrected On-Site** **Warning**
09-01-4
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in dish area. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
41-27-4
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. **Warning**
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles and doors of reach in freezer, flip top cooler and Grill fan on cook line. **Warning**
23-24-4
Basic - Employee coffee container next to soda machine. Employee removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris under dish machine. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator placed in dish area. **Corrected On-Site** **Warning**
10-17-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine and mop sink. **Warning**
36-27-5
50
Aug 19, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Basil stored and in direct contact with paper towels at cook line flip top cooler. Operator removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French fries at reach in freezer on cook line. Operator stored products properly. **Corrected On-Site**
08A-02-6
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 Pizza sauce no time mark. Per operator, out of temperature for approximately 2 hours. Operator placed time mark for remaining 2 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting boards at cook line soiled with green mold like substance. Ice scoop stored in container with brown mold like substance. Operator washed and sanitized scoop and scoop holder. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cooler doors have a heavy accumulation of food soil and food debris.
23-03-4
55
Nov 12, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
55
Aug 2, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 47F, not cooked or prepped today, in prep cooler at pizza station. Operator stated sausage was placed in cooler less than one hour ago. Operator placed sausage in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at back wall behind cook line was used as a prep sink. Operator reinstalled soap and paper towels and sink will only be used to wash hands. **Corrected On-Site**
31A-11-4
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. 3 employees manager stated all hired less than 30 days ago. Emailed form.
11-26-1
Basic - Bowl or other container with no handle used to dispense Parmesan cheese at cook line. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles on cook line.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable in pizza prep area.
14-09-4
Basic - Employee beverage container on a food preparation table in pizza prep. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation plywood on the bottom of back door has a gap on the right hand side.
35B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area, behind dish machine and triple sink.
36-27-5
41
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over cooked onions in walk in cooler. Operator removed sausage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands at entrance to kitchen.
27-19-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned machine during inspection. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense flour, next to walk in cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Working containers of flour removed from original container not identified by common name next to walk in cooler. Operator labeled . **Corrected On-Site**
02D-01-5
61
Jul 31, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 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 sauce at cook line; operator time marked 12:00-4:00 pm **Corrected On-Site**
03F-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. Provided procedure during inspection **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided **Corrected On-Site**
31B-02-4
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 Agreement and printed out **Corrected On-Site**
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust- at warewashing area;
36-27-5
Basic - Standing water in bottom of reach-in-cooler at cook line
29-49-6
Basic - Soiled dry wiping cloth in use- at cook line; Operator discarded towel **Corrected On-Site**
21-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table at pizza station Operator discarded **Corrected On-Site**
12B-07-4
45
Mar 13, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
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 10ppm); fixed to 50 ppm; **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (46F - Cold Holding); chicken (46F - Cold Holding)in walk-in cooler; as per operator door left opened for approximately 30 minutes while setting up the hot line ; foods not prepared today; Operator closed door; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line and can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided ; **Corrected On-Site**
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed to 100 ppm ; **Corrected On-Site**
21-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line; Operator stored properly **Corrected On-Site**
21-38-4
Basic - Soiled dry wiping cloth in use at cook line; Operator discarded; **Corrected On-Site**
21-10-4
50
Aug 4, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); in reach in cooler at cook line; food not portioned or prepared today ; food out of temperature for less than four hours; operator placed on ice to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade garbage bags used as liner for garlic knots at pizza station. Operator removed. **Corrected On-Site**
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing.- used to store container with water and soap; operator removed ; **Corrected On-Site**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna thawed out two days prior in walk-in cooler not date marked; Operator date marked **Corrected On-Site**
02C-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on the prep table at pizza station Operator removed. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line and cooler at salad station
22-16-4
55
Frequently Asked Questions
When was Baldino's Restaurant last inspected?
The most recent health inspection at Baldino's Restaurant on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Baldino's Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Baldino's Restaurant.
How does Baldino's Restaurant compare to other restaurants in Tequesta?
Baldino's Restaurant most recently scored 86 out of 100, which is higher than the Tequesta average of 76.
Has Baldino's Restaurant's inspection record improved over time?
Yes. Recent inspections at Baldino's Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Baldino's Restaurant 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 Baldino's Restaurant inspected?
Based on the inspection history on file, Baldino's Restaurant is inspected around two times per year on average.
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