Palermo Pizza and Italian Restaurant
Last inspected: Mar 12, 2026
64
Score
Palermo Pizza and Italian Restaurant appears in inspection records 15 times, starting in 2022. The most recent report on file is from Mar 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded six times.
Restaurants in Florida average 72, so Palermo Pizza and Italian Restaurant trails the local norm. The record is unremarkable in either direction.
15
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over gyro bread. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.
22-02-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 83f. Operator placed on stove top. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Men's bathroom.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed mushrooms over ham in walk in cooler.
08B-17-4
64
Oct 2, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dough mixer. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
22-02-4
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 2025-10-02: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over ware wash. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. -Wooden table top across from three compartment sink. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
14-13-4
74
Sep 23, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. -Window cleaner over dough. **Corrected On-Site** **Warning**
41-10-4
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 and the time removed from temperature control cannot be determined. -Cheese pizza. Operator determined correct time. **Corrected On-Site** **Repeat Violation** **Warning**
03F-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. -0 ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dough mixer. **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked chicken wings. **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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over ware wash. **Warning**
36-34-5
Basic - Food-contact surface not smooth and easily cleanable. -Wooden table top across from three compartment sink. **Warning**
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives stored in cardboard box slots. **Corrected On-Site** **Warning**
10-17-4
37
Apr 29, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 47f, Sausage 46f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken breast over cooked chicken wings. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over French fries. **Corrected On-Site** **Repeat Violation**
08A-02-6
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. -Operator determined correct time. **Corrected On-Site**
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floors not maintained smooth and durable. -Walk in cooler.
36-11-4
Basic - Light not functioning. -Under hood system.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Top of pizza oven. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -Shelf under slicer.
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
41
Nov 8, 2024
Routine - Food
No violations found.
100
Oct 31, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. -0 ppm. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-17: **Time Extended** - From follow-up inspection 2024-10-31: Operator is waiting on technician. Machine is not in use and shut off. **Time Extended**
22-41-4
86
Oct 17, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. -0 ppm. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-17: **Time Extended**
22-41-4
86
Oct 4, 2024
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
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. -0 ppm. **Repeat Violation** **Warning**
22-41-4
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. -Cook preparing subs with bare hands. Operator coached. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over pita bread in reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Philly meat over pasta. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -In kitchen. **Corrected On-Site**
31B-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -On top of oven.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 80f water. Operator put on stove top. **Corrective Action Taken**
10-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
35B-08-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Cardboard used to line nonfood-contact shelves. -On dry storage shelving.
14-45-4
37
Apr 9, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
50
Jan 9, 2024
Routine - Food
No violations found.
100
Dec 22, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Mar 3, 2023
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Cheese pizza. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pizza dough in walk in cooler. -Raw chicken over cooked meatballs in walk in cooler. -Raw chicken breast over cooked lasagna in walk in cooler.
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over jalapeño poppers.
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. -Above pizza oven. **Repeat Violation**
14-05-4
Basic - Employee eating while preparing food.
12B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.
35B-01-4
Basic - Food stored on floor. -Cooking oil in dry storage. **Corrected On-Site**
08B-38-4
45
Feb 10, 2023
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over gloves and paper towels in dry storage room.
41-10-4
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. 0 ppm. "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Repeat Violation**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw chicken and then handle cooked eggplant.
12A-12-4
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. -Cook grabbing French fries with bare hands.
09-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and lasagna.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In warewash. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Food stored on floor. Box of chicken in walk in cooler.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
32
Aug 11, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over meatballs in double door cooler. **Corrected On-Site**
08A-05-6
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. 0 ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In warewash area.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Garlic scoop.
14-01-5
Basic - Cardboard used to line food-contact shelves. Above pizza oven.
14-05-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Salad prep cooler gasket torn.
14-10-4
Basic - Food stored on floor. Cooking oil in dry storage room. **Corrected On-Site**
08B-38-4
50
Frequently Asked Questions
When was Palermo Pizza and Italian Restaurant last inspected?
The most recent health inspection at Palermo Pizza and Italian Restaurant on file is from Mar 12, 2026. The public record contains 15 inspections in total.
What is the most common violation at Palermo Pizza and Italian Restaurant?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited six times, more than any other issue at Palermo Pizza and Italian Restaurant.
Has Palermo Pizza and Italian Restaurant's inspection record improved over time?
No. Recent inspections at Palermo Pizza and Italian Restaurant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Palermo Pizza and Italian Restaurant 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 Palermo Pizza and Italian Restaurant inspected?
Based on the inspection history on file, Palermo Pizza and Italian Restaurant is inspected around four times per year on average.
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