Ristorante Santucci
Last inspected: Mar 20, 2026
55
Score
Going back to 2022, Ristorante Santucci has eight inspections in the public record. The most recent visit was on Mar 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around five violations each.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited four times.
Restaurants in West Palm Beach average 79, so Ristorante Santucci trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
5
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
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
Intermediate - Spray bottle containing toxic substance not labeled. Observed cloudy substance in unlabeled spray bottle. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Observed by dishwasher. Hand sink soap. **Warning**
31B-03-4
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. Observed raw beef in reduced oxygen packaging. I emailed operator ez template **Warning**
03G-50-1
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with olive oil, not label. **Warning**
02D-01-5
Basic - Food stored on floor. Observed plastic cases of water on floor in dry storage. **Warning**
08B-38-4
55
Dec 11, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 tuna in reduced oxygen packaging, not frozen.
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed yellow substance in unlabeled spray bottle Operator label. **Corrected On-Site**
41-17-4
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. Observed with tuna .
06-09-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed tomatoes above above ready to eat pork, beets.
08B-17-4
64
Apr 22, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze of ice down eggs. - From follow-up inspection 2025-04-22: Walk in cooler: Raw shell eggs 48F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down eggs. **Admin Complaint**
03A-03-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F - Cold Holding); Osborn bucco (veal) (45F - Cold Holding); steaks (45F - Cold Holding) ; Pork (45F - Cold Holding); lamb (45F - Cold Holding);; cheese (45F - Cold Holding); créme br\00C3\00BBlée (46F - Cold Holding); cooked octopus carpaccio (47F - Cold Holding); beef carpaccio (47F - Cold Holding); diced tomatoes (46F - Cold Holding); shrimp (46F - Cold Holding); cut melon (47F - Cold Holding); butter (48F - Cold Holding); milk (46F - Cold Holding); cream (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze or ice down products. - From follow-up inspection 2025-04-22: Walk in cooler: Raw shrimp 47F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down all products or move products to freezer. **Admin Complaint**
03A-02-5
74
Apr 21, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Advised operator to drain sink and put fresh sanitizer at 200-400ppm.
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw calamari over cooked eggplant and prosciutto at flip top cooler drawers. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze of ice down eggs.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F - Cold Holding); Osborn bucco (veal) (45F - Cold Holding); steaks (45F - Cold Holding) ; Pork (45F - Cold Holding); lamb (45F - Cold Holding);; cheese (45F - Cold Holding); créme brûlée (46F - Cold Holding); cooked octopus carpaccio (47F - Cold Holding); beef carpaccio (47F - Cold Holding); diced tomatoes (46F - Cold Holding); shrimp (46F - Cold Holding); cut melon (47F - Cold Holding); butter (48F - Cold Holding); milk (46F - Cold Holding); cream (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze or ice down products.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel and clams tags not in chronological order.
01C-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary and chlorine sanitizer.
16-37-1
Intermediate - No soap provided at handwash sink. By dish machine. **Corrected On-Site** **Repeat Violation**
31B-03-4
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. Observed Raw beef in reduced oxygen packaging at reach in freezer and walk in cooler. Advised operator to remove steaks from reduced oxygen packaging. Please contact: DHR.specialprocess@myfloridalicense.com for information regarding HACCP plans.
03G-50-1
37
Jan 23, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw sausage above cooked beets. Operator placed raw sausage on lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observe by walkin refrigerator
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observe pink , and yellow substance in unlabeled spray bottles. Operator labeled . **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observe at hand sink by walkin.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observe oil in squeeze bottle not labeled. Operator labled.. **Corrected On-Site**
02D-01-5
55
Feb 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator labeled bottle. **Corrected On-Site**
41-17-4
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 tuna.
06-09-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observe beef Rop not dated with time just date. Operator lable 2/28-4pm **Corrected On-Site**
03G-53-1
82
Dec 11, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
78
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe some without last day marked
01C-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe between flip top refrigerator and prep table. Operator removed. **Corrected On-Site**
10-17-4
74
Frequently Asked Questions
When was Ristorante Santucci last inspected?
The most recent health inspection at Ristorante Santucci on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Ristorante Santucci?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Ristorante Santucci.
How does Ristorante Santucci compare to other restaurants in West Palm Beach?
Ristorante Santucci most recently scored 55 out of 100, which is lower than the West Palm Beach average of 79.
Has Ristorante Santucci's inspection record improved over time?
Results have been roughly steady. Inspections at Ristorante Santucci have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ristorante Santucci 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 Ristorante Santucci inspected?
Based on the inspection history on file, Ristorante Santucci is inspected around two times per year on average.
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