Wiseguys Pizzeria and Bar
Last inspected: Feb 4, 2026
45
Score
The health department has logged nine inspections at Wiseguys Pizzeria and Bar, the earliest from 2022. On Feb 4, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
5
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
2 critical violations. 5 major violations.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment through rear exit door and began handling clean equipment and clean utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright reach in cooler; house made tomato sauce (46F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control multiple times in less than 4 hours, moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk no date mark. Operator stated milk opened approximately 28 hours prior, applied appropriate date mark. **Corrected On-Site**
02C-03-5
Intermediate - Clam tags not marked with last date served. Operator stated tags marked with date prepared not last date served. Advised Operator of proper shell-stock tag maintenance.
01C-03-4
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. Provided to Operator.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walking cooler; house made tomato sauce (68F - Ambient Cooling 1:30/68F 2:00). Operator stated house made tomato sauce prepared from canned at 11:00am, cooling in full deep tightly covered container, at this rate will not reach 41F within 4 hours, uncovered and split into smaller portions to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reporting agreement, Operator informed employees during inspection. **Corrected On-Site**
11-26-1
45
Oct 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Equipment drain line draining into handwash sink. At the front line hand wash sink, A/C drain line drains into the sink.
31A-10-4
90
Mar 14, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter: house made pizza sauce (52F - Cold Holding) As per operator, stored on counter 30 mins. Not prepped or portioned today. Operator placed to quick chill. At make table: ranch dressing with sour cream (48F - Cold Holding) As per operator stored upper section of unit since 3 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer: Raw ground beef stored above raw clams in netted bag. Operator stored properly. **Corrected On-Site**
08A-17-6
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. Observed employee handle EarPods then portioned Parmesan cheese; no hand wash. Employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager handle cellphone, touch clothes and touched hair then began handling clean pizza peel at pizza oven; no hand wash. Advised manager to wash hands.
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked wings (113F - Hot Holding) As per operator, cooked 1.5 hours prior. Advised operator to quick chill.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel reach in cooler: house made pizza sauce (64F at 2:55am; 63F at 3:25am - Cooling) As per operator, cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill. **Corrective Action Taken**
03D-15-4
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 - Spray bottle containing toxic substance not labeled. Bleach in unlabeled spray bottle. Advised operator to label.
41-17-4
35
Oct 24, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed home made tomato sauce (64F - Cold Holding). Less then two hour s operator operation placed in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with clams
01C-03-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Observed case of plastic water bottle in walk-in refrigerator.and rear kitchen.
08B-38-4
67
May 3, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided.
05-08-4
90
Aug 17, 2023
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
47
Jan 18, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
61
Dec 19, 2022
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee washing hands after discussion. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw bacon with meatballs, above mozzarella stick in reach in freezer. Employee properly stored food **Corrected On-Site**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink...employee washing hands in dishwashing sink .
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing...stored towel in handwashing sink . Employee moved **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
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...ground beef in reach in freezer. Employee date marked. **Corrected On-Site**
02C-04-5
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 - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Food stored on floor...can sauce , employee properly stored **Corrected On-Site**
08B-38-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Floor soiled/has accumulation of debris...throughout establishment
36-73-4
Basic - mop sink is disrepair, no hot or cold water running .
29-27-4
32
Jul 8, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Wiseguys Pizzeria and Bar last inspected?
The most recent health inspection at Wiseguys Pizzeria and Bar on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Wiseguys Pizzeria and Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Wiseguys Pizzeria and Bar.
How does Wiseguys Pizzeria and Bar compare to other restaurants in West Palm Beach?
Wiseguys Pizzeria and Bar most recently scored 45 out of 100, which is lower than the West Palm Beach average of 79.
Has Wiseguys Pizzeria and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Wiseguys Pizzeria and Bar have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wiseguys Pizzeria and Bar 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 Wiseguys Pizzeria and Bar inspected?
Based on the inspection history on file, Wiseguys Pizzeria and Bar is inspected around three times per year on average.
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