Prezzo
Last inspected: Mar 30, 2026
70
Score
Prezzo has been inspected 15 times since 2022. Inspectors last stopped by on Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited seven times.
That's lower than the typical Palm Beach Gardens restaurant, which scores around 81. The record is unremarkable in either direction.
15
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, tomato sauce (128F - Hot Holding); pasta fagiole (112F - Hot Holding). Operator stated items need out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by utensils inside sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
70
Mar 3, 2026
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw chicken (47F - Cold Holding); marinated sliced tomatoes (48F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into walk in to quick chill. **Corrective Action Taken** **Warning**
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 cook line, Employee used soiled cloth to wipe hands then proceeded to prepare foods without washing hands. Advised operator of proper handwashing. Operator educated employee, employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Nonservice animals in the food establishment or on premises. Non-service Dog inside of establishment. **Warning**
35A-01-4
Basic - Floor area(s) covered with standing water. At kitchen near soda rack, standing water on floor. **Warning**
36-22-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. At cook line low boy, fresh mussels tag not with pan of mussels that was removed from original container. Operator provided tag. **Corrected On-Site** **Warning**
01C-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance. Operator removed lid cover to clean. **Corrected On-Site** **Warning**
22-20-5
Basic - Soiled dry wiping cloth in use. At cook line, Employee used soiled dry wiping cloth to wipe surface, knife, clean plate and hands. Advised operator of proper use of wiping cloths. Operator removed wiping cloth. **Corrected On-Site** **Warning**
21-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. At dish area designated hand sink, no hand wash sign. Provided sign to operator. **Warning**
31B-04-4
52
Jan 30, 2026
Complaint Full
1 major violation.
View 1 violation
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. - From follow-up inspection 2026-01-30: **Time Extended**
53B-14-5
90
Jan 29, 2026
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, brown butter dated 12/24. See stop sale.
01B-28-5
High Priority - Live, small flying insects found At kitchen, small flying insects Dish area-2 Cook line-5 Landing on walls, shelves
35A-02-7
High Priority - Sewage/wastewater backing up through floor drains. At cook line, waste water back up from floor drains from use of handwashing sinks. Area with drain backup cannot be isolated as it is located in the center of cook line.
28-26-5
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.
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 113F. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-lemons over cooked octopus. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08B-17-4
52
Nov 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler. **Warning** - From follow-up inspection 2025-11-12: Same. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At pasta station. **Warning** - From follow-up inspection 2025-11-12: Same. **Time Extended**
14-09-4
86
Nov 10, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (128F - Hot Holding) Observed in steam bath at range cook top. Per operator, out of temperature for approximately 15 minutes. Operator placed back on stove to reheat to 165+F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef over raw fish not in commercial packaging at tall stainless reach in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
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. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler. **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. At pasta station. **Warning**
14-09-4
47
Feb 20, 2025
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Jan 31, 2025
Routine - Food
No violations found.
100
Dec 2, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline area-sliced cheese 48F- cold holding- food not prepared or portioned today- food over stacked - food out of temperature for 2 hours- operator placed in reach in cooler to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - Caesar dressing date marked 11/20/24 and pesto date marked 11/22/24 not used within 7 days - see stop sale. **Warning**
01B-28-5
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink near prep area/ Cookline - employee washed wiling cloth in hand sink. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar on menu with no indication that the item is raw/ undercooked- as per operator establishment makes the Caesar dressing with raw shell eggs. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep area/ cookline. **Warning**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation- for employee preparing food at cookline. **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cookline in standing water of 99F- operstor turned on stove to reheat water. **Corrective Action Taken** **Warning**
10-07-4
50
Apr 11, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. See stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (49F - Cold Holding) on cook line sitting out at room temperature. Per operator held less hour. Not portioned or prep today. Operator placed in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed one tag not marked with last date served.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook lobster being defrosted in hand washing sink next to coffee machine. Employee removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - In-use utensil stored in sanitizer between uses. Observed tongs stored in sanitizer between uses on cook line. Employee removed. **Corrected On-Site**
10-18-5
45
Jan 8, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at in door bar area- Milk 52-53F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. At reach in cooler at in door bar area- Milk 52-53F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged over cooked pasta - operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. At dishmachine area- Handwash sink with larger strainer inside- operator removed.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- Date truffle cream sauce made 4 days ago not date marked- operator date marked. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline - soiled wiping clothes stored on prep counter- operator removed.
21-12-4
50
May 10, 2023
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator cheese sauce overnight (50F - Cooling ). See stop sale **Warning** - From follow-up inspection 2023-05-10: 1) Bolognese sauce 52°-53°F cooling since yesterday in a deep covered container in walk in cooler. See stop sale **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observe at walk-in refrigerator cheese sauce overnight (50F - Cooling). See stop sale 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat balls (47F - Cold Holding); cheese cake, cream sauce,brown sauce,pink sauce,tomato sauce,sausage,,cooked vegetables (46-47F); cooked bean oil and garlic, Caesar dressing , ( 46-47F)overnight See stop sale. **Warning** - From follow-up inspection 2023-05-10: 1) Bolognese sauce 52°-53°F cooling since yesterday in a deep covered container in walk in cooler. See stop sale 2)Sausages 43°F, Cesar dressing 42°F, **Admin Complaint**
01B-02-5
74
May 8, 2023
Complaint Full
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observe at mop sink splitter vacuum breaker on wrong side. **Warning**
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Operator by kettle. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat balls (47F - Cold Holding); cheese cake, cream sauce,brown sauce,pink sauce,tomato sauce,sausage,,cooked vegetables (46-47F); cooked bean oil and garlic, Caesar dressing , ( 46-47F)overnight See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observe at walk-in refrigerator cheese sauce overnight (50F - Cooling). See stop sale 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat balls (47F - Cold Holding); cheese cake, cream sauce,brown sauce,pink sauce,tomato sauce,sausage,,cooked vegetables (46-47F); cooked bean oil and garlic, Caesar dressing , ( 46-47F)overnight See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe in reach in freezer raw sausage above bread . Operator placed bread on top shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator cheese sauce overnight (50F - Cooling ). See stop sale **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container's storage in dishwasher hand wash sink. Operator removed. **Corrected On-Site** **Warning**
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/ Manger show up during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. Observe at pizza hand wash sink. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observe in bread crumbs.. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Equipment in poor repair. Observe marble counter with large crack by hand sink. **Warning**
14-11-5
Basic - Food stored on floor. Observe home made tomato sauce on floor in walk-in refrigerator. Operator removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine. Operator removed. **Corrected On-Site** **Warning**
10-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe tomato sauce under unwashed peppers . Operator removed **Corrected On-Site** **Warning**
08B-17-4
18
Feb 9, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked garlic in oil (62°F-65°F - Cold Holding) being held on speed rack. Operator states item has been out for approximately 2 hours. Operator moved to walk in cooler. Retook temperature 40 minutes later at 50°F**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Mixer stored in cook line hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
70
Sep 1, 2022
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above pickled onions in cook line cooler. Operator discarded pickled onions **Corrected On-Site**
08A-05-6
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on pizza line. Operator refilled **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink on pizza line. Operator refilled **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed and moved to ware washing area. Discussed with operator **Corrected On-Site**
10-20-4
50
Frequently Asked Questions
When was Prezzo last inspected?
The most recent health inspection at Prezzo on file is from Mar 30, 2026. The public record contains 15 inspections in total.
What is the most common violation at Prezzo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Prezzo.
How does Prezzo compare to other restaurants in Palm Beach Gardens?
Prezzo most recently scored 70 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Prezzo's inspection record improved over time?
Results have been roughly steady. Inspections at Prezzo have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Prezzo 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 Prezzo inspected?
Based on the inspection history on file, Prezzo is inspected around four times per year on average.
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