Depietro's Pizzeria & Restaurant
Last inspected: Mar 4, 2026
82
Score
Across the available record, Depietro's Pizzeria & Restaurant has 10 inspections on file, the first dated 2022. The latest inspection on file is from Mar 4, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “employee touched soiled surface and then engaged” is the issue that surfaces most often, recorded three times.
The city-wide average is 79, putting Depietro's Pizzeria & Restaurant squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 major violations.
View 2 violations
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 2026-03-04: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Advised operator to get their food manager certification.**Warning** **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
53A-01-7
82
Mar 3, 2026
Routine - Food
9 critical violations. 8 major violations. 1 minor violation.
View 18 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then grabbed clean tongs; no handwash Employee washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cellphone then grabbed pizza oven door; no handwash Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. Bread in direct contact with garbage bags Operator removed garbage bag **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw chicken tenders stored over cooked chicken - not all products commercially packaged. Operator stored properly **Corrected On-Site** **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At low boy cooler: shredded cheese (57F at 3:00pm / 50F @ 3:31pm- Cooling) as per operator since 11:30am ; sliced cheese (50F at 3:00pm / 48F @ 3:31pm - Cooling) as per operator since 11:30am; vodka sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am; white sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am At walk in cooler: portioned vodka sauce made with heavy cream (48F at 3:05 - Cooling) as per operator since 11:00am The products never cooled down to 41F within a total of 4 hours See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at pizza station: made in house marinara sauce (47F - Cold Holding) as per employee stored since 12:30pm; sliced mozzarella (47F - Cold Holding) as per employee stored since 12:30pm; Not prepped or portioned today Operator moved products to reach in cooler to quick chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At low boy cooler: shredded cheese (57F at 3:00pm / 50F @ 3:31pm- Cooling) as per operator since 11:30am ; sliced cheese (50F at 3:00pm / 48F @ 3:31pm - Cooling) as per operator since 11:30am; vodka sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am; white sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am At walk in cooler: portioned vodka sauce made with heavy cream (48F at 3:05 - Cooling) as per operator since 11:00am The products never cooled down to 41F within a total of 4 hours See stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: Made in house marinara sauce (117F - Hot Holding) as per operator stored since 11:30am Operator moved product to stove to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Two dented and rusted cans of tomato sauce **Warning**
01B-01-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning**
11-07-5
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. Emailed poster to operator **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Fliptop cooler: chopped lettuce (50F at 2:25pm / 49F at 3:35pm - Cooling) as per employee since 30 minutes ago At the current rate of cooling the products will not cool down to 41F within a total 4 hours. Operator moved to reach in cooler to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Advised operator to get their food manager certification.**Warning** **Warning**
53A-01-7
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 form to operator **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza by the slice at display case Emailed form to operator **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Products made in house such as marinara sauce, vodka sauce with heavy cream, white sauce made with heavy cream, lasagna in walk in cooler no date mark, as per operator made on Sunday 2/1 Advised operator to date mark products **Warning**
02C-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
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
11
Jul 7, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; portioned plastic wrapped raw chicken stored over flat bread. Operator moved raw chicken to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at front line hand wash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance (cleaning chemicals) not labeled. Advised Operator to label.
41-17-4
Basic - Visibly soiled dry wiping cloth in use on prep table. Operator removed. **Corrected On-Site**
21-10-4
58
Mar 10, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 9, 2024
Food-Licensing Inspection
No violations found.
100
Sep 6, 2024
Food-Licensing Inspection
4 critical violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted meatballs stored over dough. Operator moved raw meatballs to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made tomato sauce (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
01B-36-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cellphone and then continued preparing pizzas without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made tomato sauce (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
03D-02-5
55
Mar 1, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can tomato sauce dented at the seam. See stop sale. Operator segregated can.
01B-01-4
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. At front counter; pizza by the slice (83F), no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed. **Corrected On-Site**
31A-11-4
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.
53B-14-5
Basic - Food stored on floor. At walk-in cooler; container of house made pizza sauce stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
58
Oct 13, 2023
Routine - Food
No violations found.
100
Apr 11, 2023
Routine - Food
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks stored over bag of French fries in upright freezer. Explained and person in charge rearranged. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 79 f on table next to upright cooler by entrance to kitchen .as per person in charge less than 30 minutes. He moved fresh garlic and oil to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Light blue color liquid spray bottle hanging on rack of bag n box soda rack next to slicer.person in charge removed the spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. provolone cheese 49.1 at 1:03 pm,sliced ham 47.8 at 1:03 pm, as per person in charge sliced at 10:45 am. Second temperature of provolone cheese 48.5 at 1:26 pm, sliced ham 47.4 at 1:26 pm.at this rate of ambient cooling provolone cheese and sliced ham will not reach 41 or colder within 4 hours from the time removed from 41 or colder. Person in charge moved both to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Soup spoon in hand sink by steam table . Explained and employee removed the spoon. **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/ 4 food handlers working during inspection. No certified food manager present during inspection.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by steam table and hand sink by entrance to front area. Person in charge put paper towels on dispenser and roll by other hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 certificates available.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Light blue color spray bottle not labeled . Bottle next to slicer on rack of bag n box soda .person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with salt in white 5 gallon bucket. Person in charge stored handle above salt. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Box of oil stored on floor by mixer. Person in charge moved box to shelf. **Corrected On-Site**
08B-38-4
Basic - Cove molding at floor/wall juncture broken/missing. Throughout.
36-03-4
30
Jul 26, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Depietro's Pizzeria & Restaurant last inspected?
The most recent health inspection at Depietro's Pizzeria & Restaurant on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Depietro's Pizzeria & Restaurant?
Across the inspection record, “employee touched soiled surface and then engaged” has been cited three times, more than any other issue at Depietro's Pizzeria & Restaurant.
How does Depietro's Pizzeria & Restaurant compare to other restaurants in West Palm Beach?
Depietro's Pizzeria & Restaurant most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Depietro's Pizzeria & Restaurant's inspection record improved over time?
No. Recent inspections at Depietro's Pizzeria & Restaurant have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Depietro's Pizzeria & 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 Depietro's Pizzeria & Restaurant inspected?
Based on the inspection history on file, Depietro's Pizzeria & Restaurant is inspected around three times per year on average.
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