Sal's Italian Ristorante
Last inspected: Feb 18, 2026
74
Score
The health department has logged 11 inspections at Sal's Italian Ristorante, the earliest from 2022. On Feb 18, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Bowl used to dispense cheese at cook line” comes up most often, recorded four times in the inspection record.
By comparison, the average Palm Beach Gardens facility scores 81, putting Sal's Italian Ristorante on the weaker side. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found At server expo station approximately 4 live flying insects landing on shelf, discussed with operator to kill flying insects and clean and sanitize areas. **Warning** - From follow-up inspection 2026-02-18: Approximately 4 live flying insects in dish washing area landing on legs to dish washing machine and shelves. Approximately 2 live flying insects at front counter server expo station landing on shelves, discussed with operator to eliminate all flying insects and clean and sanitize areas. **Admin Complaint**
35A-02-7
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of flip top cooler, discussed with operator who removed drink. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-18: Employee coffee stored on top of flip top, discussed with manager who removed drink. **Corrected On-Site**
12B-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler door gaskets soiled, discussed with operator to clean and sanitize. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under oven interior soiled with accumulation of food debris, discussed with operator to clean and sanitize unit. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
22-16-4
74
Feb 17, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 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. Dishwasher (Chlorine 0ppm) ran machine multiple times same result, discussed with operator Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled raw shrimp and after without washing hands chef handled soufflé cups of sauce, discussed with operator chef washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Live, small flying insects found At server expo station approximately 4 live flying insects landing on shelf, discussed with operator to kill flying insects and clean and sanitize areas. **Warning**
35A-02-7
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 walk in cooler Commercially processed reduced oxygen packaged salmon 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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen multiple trays of cooked pasta (87-97F -Cooling ) at 11:30 since 10:30 to 86F-97F at 11:50, at this current rate of cooling product will not reach 70F within 2 hours, discussed with over who moved product to walk in cooler to chill. **Corrective Action Taken** **Warning**
03D-15-4
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 walk in cooler Commercially processed reduced oxygen packaged salmon 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**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of flip top cooler, discussed with operator who removed drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler door gaskets soiled, discussed with operator to clean and sanitize. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under oven interior soiled with accumulation of food debris, discussed with operator to clean and sanitize unit. **Repeat Violation** **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. At cook line multiple oil bottles not labeled, discussed with operator to label all bottles. **Warning**
02D-01-5
39
Jul 9, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched visibly soiled walk-in cooler handle , touched verity's surfaces and put gloves on without washing hands first Educated Employee washed hands **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-09: Employee touched raw chicken and touched tongs , pan without removing gloves and washing hands Educated ; employee washed hands **Admin Complaint**
12A-07-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Warning** - From follow-up inspection 2025-07-09: Raw chicken 46 F Cold Holding Cooked eggplant 47 F Cold Holding Ricotta cheese 50 Cold Holding all in cooler at cook line Food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler ; Cooler #2 Clam sauce 32 F Demi glaze 34 F Meat sauce 40 F **Admin Complaint** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled mold-like substance- cutting boards at cook line and salad cooler **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Heavy visible buildup of food debris/soil residue on equipment door handles- all coolers at cook line and walk-in cooler; **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior and shelves have heavy accumulation of soil residues- all cooler at cook line, pizza and salad station **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
22-16-4
58
Jul 8, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched visibly soiled walk-in cooler handle , touched verity's surfaces and put gloves on without washing hands first Educated Employee washed hands **Corrected On-Site** **Warning**
12A-07-5
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. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glaze (46F - Cold Holding); clam sauce (46F - Cold Holding); roasted tomatoes (48F - Cold Holding); meat sauce (47F - Cold Holding);in cooler #2 at cook line; as per cook food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Food-contact surface soiled mold-like substance- cutting boards at cook line and salad cooler **Warning**
22-02-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Heavy visible buildup of food debris/soil residue on equipment door handles- all coolers at cook line and walk-in cooler; **Warning**
23-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Reach-in cooler interior and shelves have heavy accumulation of soil residues- all cooler at cook line, pizza and salad station **Warning**
22-16-4
43
Jan 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues - all coolers at cook line
22-16-4
90
Aug 2, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (43-47F - Cold Holding); in small cooler under ovens; as per operator food not portioned or prepared today; food out of temperature for approximately 20 minutes; door was left opened; door closed and ice bags placed on top of food; **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- cooked wings in walk-in - cooked on Monday; operator dated; **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of rust inside the bin; recommended to clean
22-20-5
Basic - Bowl used to dispense cheese at cook line; Removed **Corrected On-Site**
14-01-5
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- salmon and mahi in walk-in cooler and drawers at cook line; removed from packaging **Corrected On-Site**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Veal in water at prep area; placed in walk-in cooler **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Feb 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line ; went in the walk-in cooler; came back started working with food and didn't change gloves and washed hands; Educated and advised to change gloves and wash hands after changing tasks;
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- cooked pasta in walk-in cooler since Saturday; advised to date mark;
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Basic - Bowl used to dispense parmigiana cheese at cook line Removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor- oil on the floor at the back of the kitchen Advised to store properly **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and salad station
22-16-4
61
Oct 9, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- fresh garlic in oil at salad station; as per operator on time since 11:00; time marked **Corrected On-Site**
03F-02-5
Basic - Bowl used to dispense food- parmigiana and flour; removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name- flour at prep area; labeled **Corrected On-Site**
02D-01-5
78
Feb 14, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw breaded chicken over sliced mozzarella- operator moved sliced mozzarella cheese. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in grated cheese on hot line - operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Single-service articles improperly stored. Bread and butter plated stored at wait station not inverted.
25-05-4
67
Oct 13, 2022
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Aug 8, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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. pizza make table - pizza sauce (50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza make table - pizza sauce (50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Pizza station - fresh garlic in oil (71F); wait station - fresh garlic in oil (74F) both sitting out at room temperature for less than 4 hours - operator moved to cooler. Reviewed TPHC procedures and recommended adding to list - operator agreed **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink ice in sink - operator removed. **Corrected On-Site** **Repeat Violation**
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. Breaded eggplant from Friday - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station - operator inverted BB plates. **Corrected On-Site** **Repeat Violation**
24-05-4
58
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 Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sal's Italian Ristorante?
Across the inspection record, “bowl used to dispense cheese at cook line” has been cited four times, more than any other issue at Sal's Italian Ristorante.
How does Sal's Italian Ristorante compare to other restaurants in Palm Beach Gardens?
Sal's Italian Ristorante most recently scored 74 out of 100, which is lower than the Palm Beach Gardens average of 81.
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 six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sal's Italian Ristorante 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 Sal's Italian Ristorante inspected?
Based on the inspection history on file, Sal's Italian Ristorante is inspected around three times per year on average.
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