AL VOLO PIZZA & PASTA LLC
2919 N MILITARY TRAIL B, West Palm Beach FL 33409 · 5612967755
Last inspected Apr 9, 2026 · 10 visits since October 2023
JUN 24
OCT 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025084053 | Nov 6, 2025 | Dec 22, 2025 | $400 |
| 2--2023065166 | Nov 1, 2023 | Apr 22, 2024 | $400 |
| 2--2023039356 | Jun 28, 2023 | Nov 17, 2023 | $200 |
| 2--2019059230 | Nov 15, 2019 | Dec 10, 2020 | $400 |
| 2--2019024887 | Apr 26, 2019 | Oct 21, 2019 | $900 |
| 2--2015035662 | Jul 17, 2015 | Mar 11, 2016 | $950 |
Inspection history
10 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Observed no time marking on pizza slices at front counter. Per operator, pizza put on time approximately 15 minutes prior to inspection. Operator put time marking on pizza slices.
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 lasagna stored inside two door freezer without date marking to track time. Per operator, food prepared two days ago. Operator put date marking on lasagna.
Covered waste receptacle not provided in unisex bathroom.
In-use tongs stored on equipment door handle between uses. Observed soiled tongs stored on soiled oven door handle, in kitchen.
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed cook line microwave interior soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler cutting board, at cook line. Operator removed.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put hat on head and glasses on face then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned plastic bags of raw calamari stored over ready to eat mozzarella sticks. Operator moved raw calamari below ready to eat items.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat canned tuna. Operator moved raw shell eggs below ready to eat items. At flip top cooler; raw chicken stored over cooked chicken. Operator removed raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top cooler; cooked spinach (50F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan for less than 4 hours, discarded overfilled portion.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in; cooked chicken (51F - Cooling 12:30/51F 1:05). Operator stated cooling since 10:30am, at this rate will not reach 41F within 6 hours, uncovered and moved to walk-in to facilitate faster cooling.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working longer than 60 days, no proof of required state approved training. Advised Operator to utilize/provide proof of state approved training.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms stored over cooked chicken wings. Operator moved unwashed mushrooms.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered establishment through rear exit door and then handled clean unwrapped single service pizza boxes while folding/preparing to hold ready to eat pizza without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped portioned raw veal stored over ready to eat fries. Operator moved raw veal to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top; raw shell eggs stored over cooked pasta. Operator moved raw shell eggs below pasta.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door low boy; ham (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided paper towels.
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.
No soap provided at handwash sink next to triple sink. Operator provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice held using time as a public health control, no written procedures. Provided form to Operator.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw chicken to be cooked to handling clean plates and cooked chicken without washing hands. Discussed with employee who then washed hands.
Raw animal food not separated from ready-to-eat food during preparation. At prep area speed rack; sheet tray of raw chicken stored over sheet tray of cooked vegetables. Operator moved raw chicken below vegetables.
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. At Double door low boy; cheesecake (46F - Cold Holding); tiramisu (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door low boy; cheesecake (46F - Cold Holding); tiramisu (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Pizza by the slice, no time mark. Operator stated held less than 1 hour, applied appropriate time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (116F - Hot Holding). Operator stated marinara reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
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 chicken and cooked sausage no date mark. Operator stated prepared 2 days prior, applied appropriate date mark.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen; storage shelves soiled with dirt/dust/food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jun 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022.
Nov 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door low boy reach in; tiramisu (46F - Cold Holding); cheesecake (46F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. At Pizza make top cooler; house made pizza sauce (45F - Cold Holding); shredded mozzarella (45F - Cold Holding); cooked sausage (50F - Cold Holding). At Prep area flip top cooler; sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding); sliced provolone (50F - Cold Holding). Operator stated items not prepared or portioned today,being held in cooler 2 hours, moved to walk-in cooler.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior.
Oct 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022.
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. At Double door low boy reach in; tiramisu (46°F - Cold Holding); cheesecake (46°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door low boy reach in; tiramisu (46°F - Cold Holding); cheesecake (46°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. At Pizza make top cooler; house made pizza sauce (45°F - Cold Holding); shredded mozzarella (45°F - Cold Holding); cooked sausage (50°F - Cold Holding). At Prep area flip top cooler; sliced ham (50°F - Cold Holding); sliced turkey (50°F - Cold Holding); sliced provolone (50°F - Cold Holding). Operator stated items not prepared or portioned today,being held in cooler 2 hours, moved to walk-in cooler.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior.
Current Hotel and Restaurant license not displayed.
Food stored on floor. At walk-in cooler; pan of shredded cheese and bag of onions stored on floor. Operator removed from floor.
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.