AIOLI
7434 S DIXIE HWY, West Palm Beach FL 33405 · 561-366-7741
Last inspected Mar 11, 2026 · 8 visits since August 2023
FEB 24
OCT 24
FEB 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025055946 | Jul 10, 2025 | Aug 26, 2025 | $200 |
| 2--2019049775 | Aug 29, 2019 | Nov 1, 2019 | $200 |
Inspection history
8 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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 dishwasher remove gloves, touch face, and then immediately re apply gloves and handle dish racks without first washing hands. Reviewed handwashing requirements with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dressing (60F - Cold Holding); cooked pears (61F - Cold Holding); roasted red pepper (59F - Cold Holding) not prepped or portioned today stored in cook line reach in cooler. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved items back to walk in cooler to chill.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on cook line coolers reads 80F with actual ambient temperature of 41F. Operator discarded and replaced.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roast beef (48F - Cooling for 1/2 hour at 10:38, 48F at 11:20) in deep filled plastic wrapped container in walk in cooler. Operator removed covering to help increase cooling rate.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Can of pigeon peas-dented. See stop sale
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Employee sneezed into hands then touched clean surface of where food is stored and packed orders without washing hands. Advised operator of proper handwashing. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, cook touched ready to eat chicken salad and ready to eat sandwich with bare hands without an approved AOP. Advised operator of proper procedure when handling ready to eat food with bare hands. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, cook touched ready to eat chicken salad and ready to eat sandwich with bare hands without an approved AOP. Advised operator of proper procedure when handling ready to eat food with bare hands. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, buttermilk ranch dressing (48F - Cold Holding); cooked chicken (48F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items onto ice to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb where hose is attached.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority0 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped hands on visibly soiled cloth towel then put on gloves without washing hands to cut roasted vegetables. Stopped and explained. He properly put on gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and she washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting roasted vegetables with bare hands. Explained. He put on gloves. Roasted peppers are usually used for hot sandwiches. Establishment doesn't take the temperature of roasted peppers on hot sandwiches. Manager decided to use these roasted peppers for soup that will be prepared from scratch.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. spinach filling in upright cooler marked with preparation date 02/17 today's date 02/27. Explained maximum number of days 7 including the day of the preparation. Based on the date marked last day to use would be 02/23. Not used within 7 days.
Ready-to-eat, time/temperature control for safety food spinach filling in upright cooler marked with preparation date 02/17 today's date 02/27. Explained maximum number of days 7 including the day of the preparation. Based on the date marked last day to use would be 02/23. Not used within 7 days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Milk at self serve station marked 7-11 am not discarded after 11 am. Explained and manager discarded.
Toxic substance/chemical improperly stored. Butane fuel containers stored over seasoning container in bakery area. Explained. Checked at the end of the inspection. Same. Not removed yet.
Cold holding equipment not maintained in good repair. Torn gaskets on all coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpacks hanging from the dry food storage racks.explained.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without any hair restraint for loose head hair.
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. Potato salad missing the date of preparation in self serve cooler in the dining room. Explained and employee marked the date on the bottom.
Single-service articles not stored inverted or protected from contamination. Large platters and lids in dry food storage room stored not protected. Manager inverted.
Wet wiping cloth not stored in sanitizing solution between uses. At prep area in the back. Employee put towel in sanitizer solution.
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottles with clean equipment on drying rack at dish machine
No handwashing sign provided at a hand sink used by food employees. Bakery area Operator printed sign
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Hand sink used to fill dish with water on cook line. Employee went to prep sink to fill dish.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded broken egg from flat.
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. pastry - tubs of butter (73F) sitting out at room temperature over 5 hours - see stop sale. double door reach in cooler - quiche (45F - Cold Holding) prepared 2 days prior not portioned or prepared today and not removed from cooler - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry - tubs of butter (73F) sitting out at room temperature over 5 hours - see stop sale. double door reach in cooler - quiche (45F - Cold Holding) prepared 2 days prior not portioned or prepared today and not removed from cooler - see stop sale. Hot line make tables - roasted tomatoes (46F - Cold Holding); goat cheese (47F - Cold Holding); boiled eggs (46F - Cold Holding); not portioned or prepared today operator states held in plastic containers under 4 hours - operator moved to walk on cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - walk in cooler - sliced turkey (55F - Cooling) 2:00pm cooling since 12:00pm recheck 35mins 55F. Turkey held in deep covered container. Operator moved to shallow pans to facilitate the cooling process.
In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door.
Stored food not covered. Soup kettle not covered - operator covered.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.