Pistache
Last inspected: Feb 4, 2026
74
Score
The health department has logged 11 inspections at Pistache, the earliest from 2022. Pistache was last inspected on Feb 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “can opener soiled with food debris”, which has been cited two times.
By comparison, the average West Palm Beach facility scores 79, putting Pistache on the weaker side. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Can opener soiled with food debris. Operator washed and Sanitized. **Corrected On-Site**
22-02-4
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
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by ice machine. **Repeat Violation**
38-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 70 degrees. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
74
Sep 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by ice machine.
38-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop standing water at 90F
10-07-4
Basic - Ceiling tile missing. Observed plastic containers near convection oven
36-36-4
86
Aug 20, 2025
Routine - Food
No violations found.
100
Jun 17, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: beef patties (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved product to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observed cooked meatballs in reduced oxygen packaging at walk in cooler. Per operator, meatballs are cooked and cooled by traditional cooking/cooling methods, then placed in reduced oxygen packaging after fully cooled to 41F. Per operator, cooked meatballs have been in reduced oxygen packaging for approximately 24 hours. Operator removed meatballs from reduced oxygen packaging. **Corrective Action Taken** **Warning**
03G-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at bar. Operator removed perforated pan and cherries from sink. **Corrected On-Site** **Warning**
31A-11-4
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. No approved haccp plan for cooked meatballs in reduced oxygen packaging observed in walk in cooler. Operator removed cooked meatballs from reduced oxygen packaging. **Corrective Action Taken** **Warning**
03G-50-1
52
Jan 21, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator washed and sanitized. **Corrected On-Site**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed oil not labeled.
02D-01-5
86
Aug 1, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Mar 26, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Stop Sale issued due to adulteration of food product. 1)Observe shrimp salad in Rop in walk-in refrigerator 2) observe cooked refrigerator octopus in ROP 3) Observe cooked beef, chicken , cooked vegetables, that were AND COOLED DOWN AND THEN ROP WHEN COLD IN FREEZER. SEE STOP SALE **Repeat Violation** **Admin Complaint**
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef and raw fish above cooked vegetables in draw refrigerator. Operator placed raw food in lowers drawer in refrigerator. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe shrimp salad in Rop in walk-in refrigerator 2) 2) observe cooked refrigerator octopus in ROP Repeat Violation**. **Repeat Violation** **Admin Complaint**
03G-04-5
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe cooked beef, chicken , cooked vegetables, that were AND COOLED DOWN AND THEN ROP WHEN COLD IN FREEZER. SEE STOP SALE **Warning**
03G-15-5
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. Operator is doing ROP with HACCP PLAY GOT DENIED **Warning**
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator stated that they date the mussel tags the day they wash them not when there done with them **Warning**
01C-03-4
45
Sep 19, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus ROP NOT FROZEN BEFORE PUT IN ROP.
03G-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe octopus ROP NOT FROZEN BEFORE PUT IN ROP.
01B-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe with Mahi. Operator broke ROP **Corrected On-Site**
06-09-1
Basic - Ripped/worn tin foil used as shelf cover. Observe by convention oven. Operator removed. **Corrected On-Site**
14-20-4
67
Oct 4, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
82
Sep 9, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Frequently Asked Questions
When was Pistache last inspected?
The most recent health inspection at Pistache on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pistache?
Across the inspection record, “can opener soiled with food debris” has been cited two times, more than any other issue at Pistache.
How does Pistache compare to other restaurants in West Palm Beach?
Pistache most recently scored 74 out of 100, which is lower than the West Palm Beach average of 79.
Has Pistache's inspection record improved over time?
Results have been roughly steady. Inspections at Pistache have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pistache 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 Pistache inspected?
Based on the inspection history on file, Pistache is inspected around three times per year on average.
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