Zuccarelli's Italian Restaurant and Bar
Last inspected: Apr 9, 2026
100
Score
Public records show 12 inspections at Zuccarelli's Italian Restaurant and Bar stretching back to 2023. The newest entry in the record is dated Apr 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average West Palm Beach restaurant scores 79. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
No violations found.
100
Apr 1, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken consommé (122F - Hot Holding) at cook line steam table. Per operator, food stored out of temperature for approximately 1 hour. Per operator, food kept out and reheated for immediate service when order is placed. Educated operator on proper hot holding. Operator put food inside steam table to reheat to 165 F for not holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer bucket with a full bucket and ran several cycles; test strips still read 0ppm. Operator will set up triple sink to wash, rinse, and sanitize dishware. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); cooked broccoli (53F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored out of temperature for approximately 2 hours. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at cook line hand wash sink, in kitchen. **Warning**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored between flip top cooler and prep table at cook line. Operator removed and properly stored. **Corrected On-Site** **Warning**
10-17-4
58
Sep 30, 2025
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shell eggs while placing into storage container and then handled ready to eat cheese and cured meats without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-12-4
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 stored over opened bag of cooked green beans. Operator moved green beans to top shelf. Plastic wrapped sheet tray of raw fish stored over plastic wrapped pan of cooked meatballs. Operator moved cooked meatballs above raw fish. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over cooked clams. Operator moved raw fish below cooked clams. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked pasta (46F - Cold Holding). Operator stated not prepared or portioned today, placed hot/cooling pasta below already cooled/cold held pasta less than 1 hour prior, moved hot/cooling pasta to top of rack. At Flip top cooler(s) between steam tables; butter (56F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (115F - Hot Holding); chicken stock (93F - Hot Holding). Operator stated items reheated prior to being placed in/on steam table, reheated to 174F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on liquor rail with liquor bottles. Operator removed. **Corrected On-Site**
41-10-4
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 reach in cooler; milk no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pasta, cooked meatballs no date mark. Operator stated items cooked 2 days prior, applied appropriate date mark. **Corrected On-Site**
02C-02-5
30
Mar 14, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
3 critical violations. 2 major violations.
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. Mini flip top: diced butter (59F - Cold Holding) as per operator, stored in unit overnight; Flip top cooler across from stovetop: cut butter (50F - Cold Holding); cooked peppers (48F - Cold Holding); diced tomatoes (49F - Cold Holding) As per operator, stored in unit overnight. None of these items were prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair, rubbed under nose then handled clean knife, bowl and put gloves to retrieve sausage from reach in cooler; no hand wash. Observed chef touch forehead then handled clean plate with food to serve; no hand wash Employee washed hands. **Warning**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini flip top: diced butter (59F - Cold Holding) as per operator, stored in unit overnight; Flip top cooler across from stovetop: cut butter (50F - Cold Holding); cooked peppers (48F - Cold Holding); diced tomatoes (49F - Cold Holding) As per operator, stored in unit overnight. None of these items were prepped or portioned today. See stop sale. At flip top cooler across from fryer: heavy cream (57F - Cold Holding) As per operator, stored since 5 mins; stored double panned. Not prepped or portioned today. **Warning**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
01C-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
52
Dec 17, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at two hose connection outside mop sink. - From follow-up inspection 2024-12-17: Same **Admin Complaint**
29-42-4
86
Oct 18, 2024
Routine - Food
5 critical violations. 5 major violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at two hose connection outside mop sink.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer. **Corrected On-Site**
41-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Lettuce stored and in direct contact with thank you to go bags.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage over cooked lasagna at walk in freezer. Both products not in commercial packaging. Observed raw chicken over cooked eggplant at reach in cooler by the cook line. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage over raw shrimp. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in chronological order. **Repeat Violation**
01C-05-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink at dish wash area. **Corrected On-Site**
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. Observed Cooked tripe cooked 10/15 and frozen not date tracked at reach in freezer in kitchen. Educated operator on proper date marking procedure.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups made 10/15 at walk in cooler not date marked.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
29
Mar 21, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : 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 over 200ppm) fixed to 100 ppm **Corrected On-Site** - From follow-up inspection 2024-03-21: Chlorine Over 200 **Admin Complaint**
41-15-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Beaucius Richard 10/15/2018-Expired **Warning** - From follow-up inspection 2024-03-21: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-21: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sinks at cook line; back prep station and dishwasher area; not working/unable to dispense soap. Operator provided soap **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-03-21: Still not dispensing at cook line **Time Extended**
31B-06-4
64
Mar 14, 2024
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
18
Sep 14, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
23
Apr 12, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded chicken, raw breaded veal above cooked potatoes, sausage, cheese , eggplant, pasta at tall reach in cooler at kitchen. Employee properly stored food. **Corrected On-Site** **Repeat Violation**
08A-05-6
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...brown sauce 53°, roasted pepper 59°, capers 45° , mussels 48°, scallops 47° , raw chicken 48° in flip top reach in cooler by the pizza oven at kitchen, some food being held more than four hours,some are less .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 55° to 61° , chicken stock 45° to 49° in walk in cooler, per Cook food was cooked yesterday. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...brown sauce 53°, roasted pepper 59°, capers 45° , mussels 48°, scallops 47° , raw chicken 48° in flip top reach in cooler by the pizza oven at kitchen, some food being held more than four hours,some are less . Stop sale issue . Employee discarded food and ice down food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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....tomato sauce 55° to 61° , chicken stock 45° to 49° in walk in cooler, per Cook food was cooked yesterday. Stop sale issue . Advise operator discarded food.
03D-02-5
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. ..tripes in walk in freezer . Employee date marked **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tripe , soup sauce in walk in cooler . Employee date marked on Food. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Stored food not covered....minestrone soup, pasta fagiolli , brown sauce in walk in cooler .
08B-12-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food...NO EXPIRATION DATE OR PREPARED DATE on soup, sauce at to go self reach in cooler at dining area.
02D-03-4
41
Jan 11, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
37
Frequently Asked Questions
When was Zuccarelli's Italian Restaurant and Bar last inspected?
The most recent health inspection at Zuccarelli's Italian Restaurant and Bar on file is from Apr 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Zuccarelli's Italian Restaurant and Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Zuccarelli's Italian Restaurant and Bar.
How does Zuccarelli's Italian Restaurant and Bar compare to other restaurants in West Palm Beach?
Zuccarelli's Italian Restaurant and Bar most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Zuccarelli's Italian Restaurant and Bar's inspection record improved over time?
No. Recent inspections at Zuccarelli's Italian Restaurant and Bar have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Zuccarelli's Italian Restaurant and Bar 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 Zuccarelli's Italian Restaurant and Bar inspected?
Based on the inspection history on file, Zuccarelli's Italian Restaurant and Bar is inspected around four times per year on average.
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