Sals Italian Ristorante
Last inspected: Mar 12, 2026
100
Score
Going back to 2022, Sals Italian Ristorante has 15 inspections in the public record. The newest entry in the record is dated Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Among Royal Palm Beach restaurants, the typical score is 81; Sals Italian Ristorante is comfortably above that bar. The record reflects steady performance over time.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
No violations found.
100
Mar 11, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Feb 3, 2026
Routine - Food
No violations found.
100
Dec 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2025-12-04: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joanne C. Jeanty expired 08/21/2020-2025 **Warning** - From follow-up inspection 2025-12-04: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2025-12-04: **Time Extended**
13-03-4
74
Dec 3, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
20
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : 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) **Warning** - From follow-up inspection 2025-03-13: Dishwasher (Chlorine 0ppm **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink by cookline water of 78-80F. **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink pipe leaking. **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, and other non food contact surfaces soiled throughout establishment. **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
50-09-4
67
Mar 5, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
Jan 2, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. At can storgar rack- 3 dented cans of artichokes- see stop sale. **Repeat Violation** **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Milk 54F- cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator placed back in cooler to quick chill. At pizza station reach in cooler- pizza sauce 45F- cold holding, grandma sauce 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in large ice bath to quick chill. **Corrected On-Site** **Warning**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. Oil in garlic on counter for 3 hours with no Tim mark- operator time marked for remaining hour. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At pizza station- spray can of paint stored over deli paper - operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. At walk in cooler marinara sauce date marked 12/22, frozen in walk in cooler and thawed yesterday with no new date mark- operator date marked. **Corrected On-Site** **Warning**
02C-04-5
Basic - Food stored in a prohibited area. At storage shelf- containers of dirty dishes stored over garlic bread. **Warning**
08B-37-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
45
Jul 2, 2024
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 8, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Mar 12, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cabinets, shelves and small crevice's on the floor throughout establishment with old food debris. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
23-03-4
86
Nov 2, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. At cook line - approximately one live roach crawling up knife block attached to reach in cooler- operator killed the roach, removed and sanitized area. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline-#1 cooked chicken 49-50F - cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in cooler to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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 chicken wings cooked/made on Monday- operator date marked.
02C-02-5
Basic - Dead roaches on premises. At pizza station inside cabinet below counter- approximately 1 dead roach at time of inspection- operator removed. At hostess station inside cabinet in bottom observed approximately 1 dead roach at time of inspection- operator removed. **Corrected On-Site**
35A-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline inside oven - observed approximately 4 live roaches - operator removed roaches and sanitized area.
35A-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open coffee cup stored over garlic at walk in cooler. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside tall reach in cooler- operator provided. **Corrected On-Site**
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping cloth stored on prep counter- operator moved off counter. **Corrected On-Site**
21-12-4
47
Mar 6, 2023
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 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 46° in glass door reach in cooler at kitchen, pasta 47° in walk in cooler , per cook pasta was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
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.
22-41-4
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 46° in glass door reach in cooler at kitchen, pasta 47° in walk in cooler , per cook pasta was cooked yesterday. **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pizza sauce 51°, tomato sauce 52°, ham 53°, sausage 53°, beef 53° , cheese 45° in pizza flip top cooler at pizza station being held less than four hours. Employee time marked on food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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... pizza , garlic in oil being held less than four hours. Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee moved **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing....dumped cut lime , purring water from hand washing sink at kitchen. Discussed with employee, employee cleaned handwashing sink. **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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....tomato sauce at walk in cooler , Cook time marked. **Corrected On-Site**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the ice machine. . Employee moved. **Corrected On-Site**
24-07-4
30
Feb 23, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on shelving in ware washing area **Warning** - From follow-up inspection 2023-02-23: Next unannounced **Time Extended**
22-02-4
90
Aug 22, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Insect repellent stored next to clean wares in front of pizza station. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink in ware washing area. Operator replaced **Corrected On-Site**
31B-05-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine requires Chloe test kit. Quat test kit provided. Discussed with operator
16-32-5
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 - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape installed over mixer, operator removed **Corrected On-Site**
35B-08-4
Basic - Water draining onto floor surface. Observed at ware washing machine. Discussed with operator
29-03-4
58
Frequently Asked Questions
When was Sals Italian Ristorante last inspected?
The most recent health inspection at Sals Italian Ristorante on file is from Mar 12, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sals Italian Ristorante?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sals Italian Ristorante.
How does Sals Italian Ristorante compare to other restaurants in Royal Palm Beach?
Sals Italian Ristorante most recently scored 100 out of 100, which is higher than the Royal Palm Beach average of 81.
Has Sals Italian Ristorante's inspection record improved over time?
Yes. Recent inspections at Sals Italian Ristorante have averaged around two violations per visit, down from roughly six 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 four times per year on average.
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