Mario the Baker
Last inspected: Jan 14, 2026
50
Score
Mario the Baker appears in inspection records 11 times, starting in 2022. Mario the Baker was last inspected on Jan 14, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly two violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Royal Palm Beach facility scores 81, putting Mario the Baker on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
50
Sep 2, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Jan 10, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler- raw chicken/ veal cutlets over unwashed eggplants and vegetables - operator removed. **Corrected On-Site**
08A-04-5
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 41 degrees Fahrenheit within 6 hours. At walk in cooler- marinara sauce 44-46F at 11:50( cooling overnight )- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage area - approximately 1 dented can of artichokes- see stop sale.
01B-01-4
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- marinara sauce 44-46F at 11:50( cooling overnight )- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
03D-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dry storage area - observed can of Raid on shelf- operator discarded. **Corrected On-Site**
41-05-4
47
Sep 16, 2024
Routine - Food
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 pizza station flip top cooler - sliced cheese 50-51F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 30 minutes - operator discarded. At three door reach in cooler in kitchen - sliced cheese 44-47F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken**
12A-13-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station glass cooler - container of milk opened Saturday not date marked - operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Multiple wiping cloths inside ha dash sink by server station- operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
58
Apr 12, 2024
Routine - Food
No violations found.
100
Feb 12, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/06/2018-2023 **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
53A-03-7
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. Some employee training expired in 2022. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
53B-14-5
82
Feb 8, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for oil and garlic at pizza station- operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza station flip top cooler- sliced cheese 55F- cold holding- food not prepared or portioned today- food above fill line- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area- observed approximately 4 small flying insects landing on shelves above wrapped plates and cups being stored. At kitchen storage area - approximately 2 small flying insects landing on bags of bread - operator killed and removed one small flying insects. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At pizza station- employee touched soiled apron then proceeded in handling food to make pizzas- educated operator- employee washed hands. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Dented/rusted cans present. See stop sale. At can storage area- observed one dented can of tomatoes- see stop sale. **Warning**
01B-01-4
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. Some employee training expired in 2022. **Warning**
53B-14-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/06/2018-2023 **Warning**
53A-03-7
39
Oct 4, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - ground beef 87F at 11:35 to 89-90F at 12:00( cooling since 10:30)- food tightly covered with plastic wrap- at current rate of cooling food will not reach 70F within remaining 30 minutes- operator over to walk in cooler to quick chill. At walk in cooler -marinara sauce 48-54F at 11:35 to 49-56F at 12:00 ( cooling since 10:30)- stored in large pot with a large quantity of sauce- at current rate of cooling food will not reach 41F within remaking time - operator moved to walk in freezer to quick chill. **Warning** - From follow-up inspection 2023-10-04: Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - marinara sauce 47-48F at 3:40 ( cooling overnight- food stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale, **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/08/2023 **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-04: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over prep area by cooling- operator removed. **Warning** - From follow-up inspection 2023-10-04: **Time Extended**
40-06-5
78
Oct 3, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area near walk in cooler- observed approximately 6 small flying insects Landing on single service items. At soda machine station- approximately 3 small flying insects landing on machine and surrounding walls. At dry storage area near front- approximately 2 small flying insects landing on sealed / closed soda bottles. **Admin Complaint**
35A-02-6
High Priority - Container of medicine improperly stored. At cookline by prep station- container of advil stored over prep counter- operator removed. **Warning**
41-07-4
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. At server station- observed employee touch face with bare hands then proceed to handle clean dishes - educated operator employee washed hands. **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. At server station- observed employee handling lemons and placing on drink with barehands- lemon was not cooked prior to serving to guests/customers- educated operator. **Warning**
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - ground beef 87F at 11:35 to 89-90F at 12:00( cooling since 10:30)- food tightly covered with plastic wrap- at current rate of cooling food will not reach 70F within remaining 30 minutes- operator over to walk in cooler to quick chill. At walk in cooler -marinara sauce 48-54F at 11:35 to 49-56F at 12:00 ( cooling since 10:30)- stored in large pot with a large quantity of sauce- at current rate of cooling food will not reach 41F within remaking time - operator moved to walk in freezer to quick chill. **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/08/2023 **Corrected On-Site** **Warning**
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth stored on prep counter near cookline- operator removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over prep area by cooling- operator removed. **Warning**
40-06-5
39
Mar 3, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..... egg plant, cooked veal at cook line .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tomato sauce 52° temperature control in ice at cook line being held less than four hours, employee added ice and time marked.... Cheese 44°, ham 44° , sausage 47° in beer walking cooler , operator stated that door was open long for delivery. Employee closed door. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..... egg plant, cooked veal at cook line . See stop sale. Employee discarded food. **Corrected On-Site**
03F-01-5
64
Jul 12, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Observed employee prepare cold Italian sub touching ingredients with bare hands. Discussed with operator
09-01-4
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. Garlic in oil at pizza line has no time stamp. Operator states item has been out for approximately 1 hour. Operator time stamped item **Corrected On-Site**
03F-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink in ware washing area
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vents above cook line
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Frequently Asked Questions
When was Mario the Baker last inspected?
The most recent health inspection at Mario the Baker on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mario the Baker?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mario the Baker.
How does Mario the Baker compare to other restaurants in Royal Palm Beach?
Mario the Baker most recently scored 50 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Mario the Baker's inspection record improved over time?
No. Recent inspections at Mario the Baker have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Mario the Baker 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 Mario the Baker inspected?
Based on the inspection history on file, Mario the Baker is inspected around three times per year on average.
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