Sal's Italian Ristorante
Last inspected: Jan 5, 2026
41
Score
Across the available record, Sal's Italian Ristorante has eight inspections on file, the first dated 2022. The latest inspection on file is from Jan 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing three times across the record.
Sal's Italian Ristorante's latest score of 41 falls below the Delray Beach average of 71. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Aug 28, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
30
Jan 21, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food....oil spray bottle . Manager discarded bottle . **Corrected On-Site**
14-15-4
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...chlorine 00 ppm. Manager stated that dishmachine not set up right now , they're waiting for technicians
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by dust pan, broom, garbage can at dishwashing area. Employee removed those thing. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at dishwashing area. Employee cleaned **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Working containers of food removed from original container not identified by common name...oil spray bottle , bread crumbs , flour . Employee labeled **Corrected On-Site**
02D-01-5
52
Jul 23, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
52
Feb 22, 2024
Routine - Food
3 critical violations. 3 major violations. 5 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...00 ppm due sanitizer solution ran out empty. Prepared triple sink to sanitized utensils. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
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...egg plant 50F , raw breaded chicken 51F, raw veal 51F next to steam table in flip top reach in cooler . Eggplant being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg plant 50F , raw breaded chicken 51F, raw veal 51F next to steam table in flip top reach in cooler . Eggplant being held more than 4 hours . Stop sale issue . All other food covered .manager discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...stored lettuce container top of the handwashing sink to portion food at server station. Employee removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, server station, manager provided **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable...manager discarded **Corrected On-Site**
14-09-4
Basic - Stored food not covered....multiple food not covered in walk in cooler. Employee covered. **Corrected On-Site**
08B-12-5
Basic - Food stored on floor...multiple food cooked and raw on the floor at walk in cooler . Employee properly stored. **Corrected On-Site**
08B-38-4
Basic - Clean utensils spatula stored between equipment at kitchen. Employee removed **Corrected On-Site**
24-14-4
Basic - Bowl or other container with no handle used to dispense food...small to go container used for portion crouton. Employee discarded container. **Corrected On-Site**
14-01-5
37
Sep 25, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Container of gasoline stored with single service items in back hallway. Operator removed from building **Corrected On-Site**
41-10-4
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. Observed employee preparing salad for immediate service with bare hands. Discussed with operator. Operator instructed employee to put on wash hands and put on gloves. Provided hand washing handouts **Corrective Action Taken**
09-01-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator. Provided big 6 to operator **Corrective Action Taken**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in cook line hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked lasagna in walk in cooler that was cooked and frozen not dated when held at refrigeration temperatures again. Operator dated **Corrected On-Site**
02C-04-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top of pans of food at pizza line. Operator removed and discarded Employee personal food stored in bin with sliced ham and cheese in walk in cooler. Operator discarded **Corrected On-Site**
08B-49-4
Basic - Single-service articles improperly stored. Single service pizza boxes stored in back hallway common area between neighboring businesses
25-05-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths in use on cook line. Discussed wiping cloth storage with employees/operator. Employees moved to sanitizer buckets **Corrected On-Site**
21-10-4
47
Feb 17, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato sauce 49°-57° (cooling) per operator overnight.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in refrigerator Tomato sauce 49°-57° (cooling) per operator overnight. see Stop sale.
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at the mop sink.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Hole in or other damage to wall in storage hallway.
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing on cook line
38-07-4
45
Sep 29, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Sal's Italian Ristorante last inspected?
The most recent health inspection at Sal's Italian Ristorante on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Sal's Italian Ristorante?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Sal's Italian Ristorante.
How does Sal's Italian Ristorante compare to other restaurants in Delray Beach?
Sal's Italian Ristorante most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has Sal's Italian Ristorante's inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Italian Ristorante have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sal's Italian Ristorante 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 Sal's Italian Ristorante inspected?
Based on the inspection history on file, Sal's Italian Ristorante is inspected around two times per year on average.
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