Sals Italian Ristorante
Last inspected: Feb 10, 2026
100
Score
Across the available record, Sals Italian Ristorante has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly nine violations before.
Across the inspection history, “employee began working with food” is the issue that surfaces most often, recorded two times.
Restaurants in Lake Worth average 77, so Sals Italian Ristorante is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Feb 9, 2026
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: chicken base stock (45F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am ; rehydrated brown sauce (48F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am ; portioned butter (50F at 2:12pm / 50F at 3:00pm - Cooling) as per operator since 11:00am; The products never cooled down to 41F within a total of 4 hours See stop sale **Warning**
03D-06-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200++ppm); stored on prep table Operator stored properly and corrected Sanitizer Bucket to (Chlorine 100ppm); **Corrected On-Site** **Warning**
41-15-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the building from the back door then grabbed clean pan; no handwash Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw shrimp not commercially packaged stored over mozzarella sticks Raw ground beef stored over cooked beef - not all products commercially packaged. Operator stored properly **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: chicken base stock (45F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am ; rehydrated brown sauce (48F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am ; portioned butter (50F at 2:12pm / 50F at 3:00pm - Cooling) as per operator since 11:00am; The products never cooled down to 41F within a total of 4 hours See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked ground beef (50F - Cold Holding) as per operator stored since 11:00am Overstocked Not prepped or portioned today Operator moved product to reach in cooler to quick chill **Corrective Action Taken** **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. On top of stove shelf: grilled chicken (120F - Hot Holding) as per operator stored on shelf 30 minutes ago; At steam table: tomatoe sauce made in house (119F - Hot Holding) as per operator stored at steam table 2 hours ago ; Operator moved grilled chicken to stove to reheat to 183F Operator moved tomatoe sauce made in house to reheat to 187F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator **Warning**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam stock made on Saturday 2/7, not date marked Operator date marked product **Corrected On-Site** **Warning**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Bins with flour and sugar not labeled Operator labeled bins **Corrected On-Site** **Warning**
02D-01-5
27
Dec 4, 2025
Routine - Food
No violations found.
100
Dec 3, 2025
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from outside and without washing hands server prepared to go salad for customer, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooked wiped hands on visibly soiled apron and cloth used to wipe equipment down, and after without washing hands handled clean and sanitized utensils to prepare pasta dish, discussed with operator cook washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped marker onto floor and picked it up after without washing hands employee handled trays of pasta, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food with expired DBPR license, discussed with operator who renewed while inspection was completed. **Corrected On-Site** **Warning**
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. Approximately 9 live roaches on clean dish storage rack above dish machine. Approximately 20 live roaches in electrical box next to dish washing area. Approximately 1 live roach crawling under food prep table with meat slicer and pasta. Approximately 2 live roaches running on soda syrup boxes on soda rack. Discussed with operator to clean and sanitize all areas and eliminate all roaches. **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler Commercially processed reduced oxygen packaged salmon and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in front of dough mixer filled with dirty dishes, discussed with operator to remove all items from sink. **Repeat Violation** **Admin Complaint**
31A-11-4
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. In reach in cooler Commercially processed reduced oxygen packaged salmon and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Repeat Violation** **Warning**
06-09-1
Basic - Dead roaches on premises. Approximately 2 dead roaches on floor at front counter soda cooler, discussed with operator to clean and sanitize area. **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Dish washer drinking while washing dishes, discussed with operator who educated employee. **Warning**
12B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from gas stove soiled with accumulation of soil residues, discussed with operator to clean and sanitize. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Interior walls of walk in cooler has accumulated dust debris, discussed with operator to clean and sanitize. **Warning**
36-27-5
29
Feb 27, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cap and touched spatula to stir sauces at cook line; gloves not changed and hands not washed Educated and employee washed hands **Corrected On-Site**
12A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at handwash sink at prep station near ice maker; operator unable to turn on ; multiple handwash sinks nearby Advised to repair
27-16-4
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. ROP salmon no longer frozen in cooler at cook line; removed **Repeat Violation**
06-09-1
Basic - In-use spatulas stored in cracks between pieces of equipment- cooler and steam table at cook line Removed **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- spatulas stored in water at 77 F inside steam table; removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets - all cooler at cook line
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw sausage thawing at room temperature on the speed rack; advised to use approved methods
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
58
Nov 29, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...... pasta fagiolli 63° in walk in cooler . Per manager and date marked food was cooked yesterday. Stop sale issue. Employee discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...... pasta fagiolli 63° in walk in cooler . Per manager and date marked food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 71° at pizza station being held less than four hours, employee time marked ...., egg plant 48°, cheese 50° , ham 46° in double containers in flip top reach in cooler being held less than four hours , employee removed food to bottom acceptable cooler . **Corrective Action Taken**
03A-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.... In reach in cooler Commercially vacuum package salmon which is instructed thawing process on the package removed food before thawing. Employee removed fish **Corrected On-Site** **Repeat Violation**
06-09-1
61
Aug 31, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Mar 22, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked chicken wings. Operator relocated to bottom shelf. **Corrective Action Taken**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved and no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed gaskets on cook line low boy cooler torn and damaged.
14-11-5
Basic - Food-contact surface not smooth and easily cleanable. Observed white plastic Cambro tubs no longer cleanable.
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 91°F. Operator removed, cleaned and sanitized and turned heat up to 138°F. **Corrective Action Taken**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Oct 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sals Italian Ristorante last inspected?
The most recent health inspection at Sals Italian Ristorante on file is from Feb 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sals Italian Ristorante?
Across the inspection record, “employee began working with food” has been cited two times, more than any other issue at Sals Italian Ristorante.
How does Sals Italian Ristorante compare to other restaurants in Lake Worth?
Sals Italian Ristorante most recently scored 100 out of 100, which is higher than the Lake Worth average of 77.
Has Sals Italian Ristorante's inspection record improved over time?
Yes. Recent inspections at Sals Italian Ristorante have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Sals Italian Ristorante means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sals Italian Ristorante inspected?
Based on the inspection history on file, Sals Italian Ristorante is inspected around three times per year on average.
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