Giovannis Pizza & Pasta
Last inspected: Mar 19, 2026
86
Score
Across the available record, Giovannis Pizza & Pasta has 13 inspections on file, the first dated 2022. The most recent report on file is from Mar 19, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Compared to the broader Palm Beach Gardens restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line Water
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable- some at cook line Water
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin
22-20-5
86
Dec 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in cooler at cook line: raw scallops over cooked calimari At walk in cooler: Tiramisu made with raw eggs stored over ready to eat products Educated operator on safe storage practices Operator stored properly **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-11: At walk in cooler Tiramisu made with raw shell eggs stored over ready to eat fully cooked sausages. Operator stored properly. **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw beef stored over unwash produce Operator stored properly Educated operator on safe storage practices **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-11: At walk in cooler: raw ground beef stored over unwashed broccoli. Operator stored properly. **Admin Complaint**
08A-04-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwash produce mushrooms over ready to eat products bread Operator stored properly Educated operator on safe storage practices **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-11: At walk in cooler: unwashed mushrooms over block of cheese. Operator stored properly. **Admin Complaint**
08B-17-4
70
Dec 10, 2025
Routine - Food
9 critical violations. 6 major violations. 1 minor violation.
View 16 violations
High Priority - Container of medicine improperly stored. Medicine stored over where pizzas are boxed , operator removed**Corrected On-Site** **Corrected On-Site** **Warning**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans black olives tomatoes enteros **Warning**
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch their face and then continue to portion cooked pasta Educated employee on proper handwashing , employee washed hands **Corrected On-Site** **Warning**
12A-10-4
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. Observed employee touch ready to eat sandwiches with their Bare hands then sold food. Observed employee pushing with his bare hands pizza to sell to a customer. Educated to wash their hands and wear gloves with ready to eat food Operator washed hands and put on gloves **Corrective Action Taken** **Warning**
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw beef stored over unwash produce Operator stored properly Educated operator on safe storage practices **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in cooler at cook line: raw scallops over cooked calimari At walk in cooler: Tiramisu made with raw eggs stored over ready to eat products Educated operator on safe storage practices Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on top of stove: chicken stock (89F - Hot Holding) As per operator out of temperature for approximately 4 hours See stop sale **Warning**
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 cook line on top of stove: chicken stock (89F - Hot Holding) As per operator out of temperature for approximately 4 hours See stop sale At steam table on cook line: homemade tomato sauce (98F - Hot Holding) As per operator out of temperature for approximately 2 hours. Operator reheat product back up to 165+F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of Degreaser stored on pizza prep table. Operator removed from prep table **Corrected On-Site** **Warning**
41-10-4
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 form **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 to operator **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler cooked pasta (63F cooling at 2:10 since 2:10 at 3:33 61F cooling , Flip top cooler cooked broccoli (46F - Cooling) at 2:47pm since 1:47pm at 3:35 same. , At this current cooling rate products will not cool to 41F within 6 hours. flip top cooler: Large Chopped lettuce (55F cooling at 2:06 since 2; at 3:34 same. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved all items to walk in cooler and removed lid from cooked pasta. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu not indicated in menu that it contains raw eggs **Warning**
02B-04-5
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. No Employee report agreement for new employee. Emailed form **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. bottle of degreaser with no label on bottle Advised operator to label **Warning**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwash produce mushrooms over ready to eat products bread Operator stored properly Educated operator on safe storage practices **Corrected On-Site** **Warning**
08B-17-4
14
Aug 7, 2025
Routine - Food
No violations found.
100
Jun 6, 2025
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 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- garlic in oil at cook line; as per operator since 11:00 am; time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (132F - Hot Holding); meatballs (124F - Hot Holding)in steam table at cook line; as per operator food out of temperature for about 30 minutes; food placed back on the top stove to reheat to 165 F **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked bean in sauce dated 5/28 in walk-in cooler; See Stop Sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked bean in sauce dated 5/28 in walk-in cooler; See Stop Sale
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic (45F - Cold Holding)in cooler at cook line; food container stored on top of other food containers; unable to get the cold air; food not prepared or portioned today; as per operator food out of temperature for an hour; food moved on the bottom of the cooler; **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 pizza station
22-02-4
Intermediate - Handwash sink at prep area by the office not accessible for employee use at all times- plastic vinegar container stored inside and stacked posts and pans in front of it; advised to remove all
31A-09-4
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/
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
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 raw beef in ROP in walk-in cooler; as per operator food placed in bag 24 hours prior; advised to remove from the package and apply for HACCP plan; operator removed package; **Corrective Action Taken** **Warning**
03G-50-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues-all coolers throughout
22-16-4
Basic - Food stored on floor- big plastic container of sauce in walk-in cooler; advised to store properly **Corrected On-Site** **Repeat Violation**
08B-38-4
26
Dec 20, 2024
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked broccoli (51F - Cold Holding); cooked pasta (47F - Cold Holding), not prepared or portioned today. Operator stated product out of temperature approximately 1 hour. Operator placed items on ice for quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in glass door cooler, Raw chicken stored over sodas. Advised operator of proper storage, operator stored correctly. **Corrected On-Site**
08A-05-6
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
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 - Food stored on floor. At walk in cooler, food stored on floor. Advised operator of proper storage.
08B-38-4
58
Aug 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
53B-05-5
90
Aug 19, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - marinara sauce (104F - Hot Holding); meat sauce (104F - Hot Holding) held over 3 hours - see stop sale. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - marinara sauce (104F - Hot Holding); meat sauce (104F - Hot Holding) held over 3 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station drawer -sliced mozzarella (47F - Cold Holding) operator states not portioned or prepared today held in unit over night and more than 4 hours - see stop sale. Walk in cooler - cut butter (44F-46F - Cold Holding); cooked sausage (44F-45F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 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. salad station drawer -sliced mozzarella (47F - Cold Holding) operator states not portioned or prepared today held in unit over night and more than 4 hours - see stop sale. Walk in cooler - cut butter (44F-46F - Cold Holding); cooked sausage (44F-45F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale. **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting atop hot line make table top unit - roasted sliced garlic in oil (58F - Cooling) 3:00 heat cooling since 12:00pm recheck 3:40pm 54F. Operator moved to walk in freezer to facilitate the cooling process. **Corrective Action Taken** **Warning**
03D-15-4
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. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in sun dried tomatoes - operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from in between the hot line make table and Bain Marie. **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hot line hand sink - operator provided. **Corrected On-Site** **Warning**
31B-04-4
45
Apr 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated that no measuring device available. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-03: Operator does not have heat strips for high temperature dish machine, operator says they were ordered andexpects them on their next delivery. **Time Extended**
16-62-1
90
Mar 25, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 14, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. At dry storage area; dented #10 size can peeled tomatoes and dented #10 size can pineapples. See stop sale. Operator segregated cans.
01B-01-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature - Not Set Up). Operator stated no measuring device available for measuring utensil surface temperature.
16-62-1
Basic - Food stored on floor. At walk-in freezer; containers of soup stored on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
74
Jan 18, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
67
Aug 19, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker. **Warning** - From follow-up inspection 2022-08-19: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-19: **Time Extended**
01C-03-4
78
Frequently Asked Questions
When was Giovannis Pizza & Pasta last inspected?
The most recent health inspection at Giovannis Pizza & Pasta on file is from Mar 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Giovannis Pizza & Pasta?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Giovannis Pizza & Pasta.
How does Giovannis Pizza & Pasta compare to other restaurants in Palm Beach Gardens?
Giovannis Pizza & Pasta most recently scored 86 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Giovannis Pizza & Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Giovannis Pizza & Pasta have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Giovannis Pizza & Pasta 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 Giovannis Pizza & Pasta inspected?
Based on the inspection history on file, Giovannis Pizza & Pasta is inspected around four times per year on average.
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