Evo Italian
Last inspected: Apr 22, 2026
39
Score
Inspectors have visited Evo Italian 11 times, with records going back to 2022. The latest inspection on file is from Apr 22, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
The pattern that stands out is “operator is doing a special process”, which has been cited three times.
The city-wide average sits at 76, which Evo Italian's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
4
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door and started handling clean equipment and dishes without washing hands first. Employee went to wash his hands. **Corrected On-Site**
12A-16-4
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. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area. See stop sale
03D-02-5
High Priority - Raw animal food lamb chop stored over/not properly separated from ready-to-eat marinara sauce on cook line. Cook removed lamb chop. **Corrected On-Site**
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to ice machine. Batterie empty. Operator replaced battery. **Corrected On-Site**
31B-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink at back door. Employee removed dishes. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide tanks not adequately secured next to soda machine. Operator secured during inspection. **Corrected On-Site**
51-11-4
39
Dec 22, 2025
Routine - Food
No violations found.
100
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at tall stainless reach in cooler in prep/storage area. Operator stored products properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Vodka sauce (cream and tomato) made 10/14 at tall stainless reach in cooler in prep/storage kitchen. **Warning**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with heavy accumulation of food debris. Operator cleaned and sanitized can opener blade. Observed black mold like substance on cutting boards throughout kitchen. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked short rib in reduced oxygen packaging at stainless reach in cooler in prep/storage kitchen. Operator placed date and time of ROP for product. Observed Raw steak in reduced oxygen packaging at stainless reach in freezer in prep/storage area. Operator placed date and time of ROP for product. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. At salad station cooler. **Warning**
14-33-4
Basic - Hole in or other damage to wall. Holes in wall by hand wash sink near back door to kitchen, by employee restroom in prep/storage area. **Warning**
36-24-5
Basic - Cutting board has cut marks and is no longer cleanable. On cutting boards throughout kitchen. **Warning**
14-09-4
52
Jan 7, 2025
Routine - Food
No violations found.
100
Jan 6, 2025
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Marinara made 12/30 observed in reach in cooler in dry storage area. See stop sale.
01B-13-4
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. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. Not available at time of inspection.**Repeat Violation** **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by ice machine in dry storage area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Ribeye in reduced oxygen packaging from 12/31 at reach in cooler on cook line, beef tenderloin in reduced oxygen packaging at reach in freezer in dry storage area. Per operator, reduced oxygen packaging is conducted onsite for these items. Please email DHR.specialprocess@myfloridalicense.com for information regarding HACCP Plan. **Repeat Violation** **Admin Complaint**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked spaghetti made 1/4 no date mark at reach in cooler in dry storage area. **Corrected On-Site** **Repeat Violation**
02C-02-5
43
Nov 12, 2024
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Sep 12, 2024
Routine - Food
1 critical violation. 7 major violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over spinach at reach in cooler on cook line. Operator stored properly. **Corrected On-Site**
08A-05-6
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. Vomit and diarrhea clean up procedure sent to operator.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by ice machine.
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash sink by ice machine.
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is using reduced oxygen packaging in house for ribeye and ny strip steak. No date marking on steaks to verify packing date. Please contact Jose Quinones at Jose.quinones@myfloridalicense.com for information on how to submit a HACCP plan to DBPR.
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked linguine made 9/10 not labeled in tall reach in cooler in prep area. Operator labeled product. **Corrected On-Site**
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in order by date. Educated operator on shellfish tag procedures.
01C-05-4
43
Apr 4, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
35
Dec 8, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock 55°F, Sunday sauce 49°F in reach in cooler in back kitchen, cooked yesterday morning. Items are in deep tightly covered containers.
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. Chicken stock 55°F, Sunday sauce 49°F in reach in cooler in back kitchen, cooked yesterday morning. Items are in deep tightly covered containers.
01B-36-5
Intermediate - Clam tag removed from original container prior to container being emptied in reach in cooler in prep kitchen. Reviewed proper procedures with cook.
01C-10-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Basic - Calamari stored on floor in kitchen. Operator moved on a shelf. **Corrected On-Site**
08B-38-4
50
Mar 13, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Non-food grade cloth towel used as liner for food container- used to cover mussels in reach in cooler at prep station; Towel removed **Corrected On-Site**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Standing water in bottom of reach-in-cooler by dishwasher
29-49-6
Basic - Equipment in poor repair- gaskets torn at reach in cooler by dishwasher
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler by dishwasher
23-03-4
64
Oct 25, 2022
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Frequently Asked Questions
When was Evo Italian last inspected?
The most recent health inspection at Evo Italian on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Evo Italian?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Evo Italian.
How does Evo Italian compare to other restaurants in Tequesta?
Evo Italian most recently scored 39 out of 100, which is lower than the Tequesta average of 76.
Has Evo Italian's inspection record improved over time?
No. Recent inspections at Evo Italian have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Evo Italian means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Evo Italian inspected?
Based on the inspection history on file, Evo Italian is inspected around three times per year on average.
Nearby Restaurants