ALLORA PIZZA & PASTA
420 US HWY 1 STE 5, North Palm Beach FL 33408 · 561.296.9295
Last inspected Mar 18, 2026 · 7 visits since January 2024
MAY 24
OCT 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license - 12/01/2023. Paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036188 | Mar 17, 2026 | Jun 10, 2026 | $200 |
Inspection history
7 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing bread from inside the oven, using visibly soiled apron and plated to be served; touched other plates with the same gloved hands that touched soiled apron; educated; employee washed hands;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling foods and utensils with visibly soiled gloves; educated; employee washed hands and changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (52F - Cold Holding); Cooked egg plant (52F - Cold Holding); cooked onions (52F - Cold Holding); raw chicken (56F - Cold Holding); cooked chicken wings (47F - Cold Holding); in drawers under the grill; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in walk-in cooler;
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 50 ppm;
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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 cookline, flip top cooler and low boy, cut tomatoes (44F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, flip top cooler and low boy, cut tomatoes (44F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline flat top grill, butter and fresh garlic (117F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat product to 165F.
Handwash sink used for purposes other than handwashing. At bar, Hand sink used for other purposes as evident by glass inside sink.
Buildup of food debris/soil residue on equipment door handles. At kitchen, refrigerator door handles soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen over fryer, ceiling tiles soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cookline, employee purse stored over prep table. Operator removed.
Food stored on floor. At dry storage, oil stored on floor. Operator moved to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary solution 0ppm. Operator changed solution. Corrected to quaternary 200ppm.
Mar 14, 2025Inspection 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 ▾
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- garlic butter at cook line; operator time marked 10:30
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); fixed to 50 ppm
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in cooler, bread for customers stored in Thank You bags. Advised operator of use of food grade bags for storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, opened box of raw Philly beef stored over spinach. Advised operator of proper storage. Operator stored correctly.
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 cook line, cooked eggplant (47F - Cold Holding). Not prepared or portioned today. Operator stated product held in unit over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked eggplant (47F - Cold Holding). Not prepared or portioned today. Operator stated product held in unit over 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, melted butter with garlic (88F - Hot Holding); operator stated product held out of temperature for approximately 1 hour. Operator placed product onto to stovetop to reheat to 165F.
Handwash sink not accessible for employee use at all times. At rear of kitchen by 3 compartment sink, handwash sink inaccessible, blocked by cart. Operator removed cart.
Ceiling/ceiling tile shows damage or is in disrepair. At kitchen, over fryer, ceiling tiles damaged.
Food stored on floor. At walk in cooler, bucket of pickles and box of avocados stored on the floor. Advised operator of proper food storage. Operator placed items on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Advised operator of proper storage for in use utensils. Operator removed utensils.
Objectionable odors in bathroom or other areas of the establishment. Throughout restaurant, an objectionable odor.
Stored food not covered. At walk in cooler, soups, sauces stored over 24 hours uncovered. Advised operator that all food stored over 24 hours must be covered.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, boxes of unwashed tomatoes stored over ready to eat meats, cheeses. Advised operator of proper storage of unwashed produce. Operator stored properly.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Two dented cans of roasted red peppers in dry storage
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened three days ago
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. 5/8/2020
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license - 12/01/2023. Paid during inspection.
Handwash sink not accessible for employee use at all times. Dish area hand sink block by a cart - operator removed.
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.