D'angelo's
Last inspected: Mar 25, 2026
61
Score
D'angelo's has been inspected 10 times since 2022. On Mar 25, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Restaurants in Palm Beach Gardens average 81, so D'angelo's trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 5 small live flying insects in back of kitchen landing on shelves of sealed single service items, discussed with operator to eliminate flying insects and clean and sanitize area. **Warning** - From follow-up inspection 2026-03-25: 2 small live flying insects on pizza boxes. 1 live flying insect on open box of aluminum lids. 1 small live flying insect on shelf in mop storage room. 2 small live flying insects on open box of parchment paper liner. 1 small live flying insect on clean plate. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm. **Warning** - From follow-up inspection 2026-03-25: Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm. **Admin Complaint**
22-43-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment not date marking tags with date last sold, discussed with operator records requirements. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable discussed with operator to repair or replace. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with door gaskets soiled with accumulation of food and soil residues, do's with operator to clean and sanitize. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
23-03-4
61
Mar 24, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Live, small flying insects found Approximately 5 small live flying insects in back of kitchen landing on shelves of sealed single service items, discussed with operator to eliminate flying insects and clean and sanitize area. **Warning**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm. **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top pizza cooler crumbled sausage (46F - Cold Holding); cooked ground beef (46F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 2 hours, discussed with operator cold holding requirements, operator moved products to another cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment not date marking tags with date last sold, discussed with operator records requirements. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top pizza cooler sliced ham (45 F - Cooling) at 1:00 since 10:45 to 45F at 1:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to another cooler to speed chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at server expo area, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator to print and fill. **Warning**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable discussed with operator to repair or replace. **Repeat Violation** **Warning**
14-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at pizza station open employee beverages stored with and above customer food products, discussed with operator removed drinks. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with door gaskets soiled with accumulation of food and soil residues, do's with operator to clean and sanitize. **Warning**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handle, discussed with operator to remove tongs. **Warning**
10-20-4
35
Sep 29, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked from outside inside kitchen and began working with foods without washing hands first; manager educated; employee washed hands; **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw pork not commercially packaged stored over cooked chicken not commercially packaged in one door cooler at cook line; stored properly **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance - cutting boards at reach in cooler at cook line
22-02-4
Intermediate - Handwash sink at cook line used for purposes other than handwashing- utensil stored inside Removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink at cook line by walk-in cooler; operator provided **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable- at reach in cooler at cook line **Repeat Violation**
14-09-4
52
Feb 25, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
41
Sep 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line - From follow-up inspection 2024-09-19: **Time Extended**
22-02-4
90
Sep 12, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (52F - Cold Holding); crab meat (52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
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. cooked pasta (52F - Cold Holding); crab meat (52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
01B-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); operator ran dishwasher multiple times; unable to fix **Warning**
22-41-4
Intermediate - Clam/mussels tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
22-02-4
Basic - Bowl used to dispense flour in walk-in cooler; removed **Corrected On-Site**
14-01-5
50
Mar 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Paper towel dispenser at handwash sink at cook line not working/unable to dispense paper towels. Operator provided **Corrected On-Site**
31B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handles and doors of reach in coolers and freezers at cook line
23-03-4
86
Jul 19, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. small make table bottom unit - penne pasta (47F - Cold Holding); spaghetti pasta (46F - Cold Holding) held overnight not removed and more than 6 hours - see stop sale.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. small make table bottom unit - penne pasta (47F - Cold Holding); spaghetti pasta (46F - Cold Holding) held overnight not removed and more than 6 hours - see stop sale.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared two days prior - operated date marked. **Corrected On-Site**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator moved open beverages to lower shelf. **Corrected On-Site**
12B-13-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. **Corrected On-Site**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. **Corrected On-Site**
13-07-4
58
Feb 20, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed process of recording last date used. **Corrective Action Taken**
01C-03-4
Intermediate - No soap provided at handwash sink. Missing from prep area sink - operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Stored food not covered. Fried shrimp in reach in freezer - operator covered. **Corrected On-Site**
08B-12-5
70
Oct 3, 2022
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Frequently Asked Questions
When was D'angelo's last inspected?
The most recent health inspection at D'angelo's on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at D'angelo's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at D'angelo's.
How does D'angelo's compare to other restaurants in Palm Beach Gardens?
D'angelo's most recently scored 61 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has D'angelo's inspection record improved over time?
No. Recent inspections at D'angelo's have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at D'angelo's 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 D'angelo's inspected?
Based on the inspection history on file, D'angelo's is inspected around three times per year on average.
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