ANGELO'S TOO RESTAURANT & PIZZERIA
10136 W INDIANTOWN RD #C-2, Jupiter FL 33478 · 561.747.3975
Last inspected Jul 22, 2026 · 10 visits since August 2023
JUL 24
JAN 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056321 | Jul 10, 2025 | Sep 10, 2025 | $400 |
| 2--2022010326 | Mar 1, 2022 | Mar 25, 2022 | $400 |
| 2--2017020289 | Apr 5, 2017 | May 24, 2017 | $200 |
Inspection history
10 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. Tested at 0ppm. Employee adjusted chemical line and primed machine, retesting at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (58F - Cold Holding) not prepped or portioned today stored overstacked in kitchen flip top cooler. Per operator, items were recently rotated and have been out of temperature for less than 1 hour. Operator portioned item and placed into cooler to chill.
Handwash sink not accessible for employee use at all times. Kitchen handwashing sink blocked by trash can and wing sauce table. Operator reorganized.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to store food storage containers. Operator removed.
Show the remaining 9 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Previously frozen meatballs not date marked in walk in cooler. Operator date marked.
Spray bottle containing toxic substance not labeled. Degreaser not labeled at dry storage area. Operator labeled.
Bowl or other container with no handle used to dispense food. Plastic side container with no handle stored directly in ready to eat pasta at soup station. Operator removed.
Floor soiled/has accumulation of debris. Build up of grease on floor underneath cook line equipment.
Food stored on floor. Buckets of raw wings and pasta fagioli soup stored on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven door handle in kitchen. Observed employee apron brush against tongs while conducting inspection. Operator reorganized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Triple sink plumbing soiled with grease/food debris. Kitchen fans soiled with dust.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 findings ▾
Cook cracked raw shell eggs, breaded chicken and then handled clean equipment or utensils without washing hands. Cook went to wash her hands.
Cook washed hands with no soap, after placing raw chicken on grill and then proceeded to plate a to go order.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 1:20pm, cooked at 11:00am (112F - Cooling) in a deep covered container at cook line. Chicken was reheated to 171F to restart the cooling process.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook prepped raw chicken on a cutting board in prep area. Cook wiped down cutting board without using sanitizer. Cook sanitized surface.
Server handled soiled dishes or utensils and then picked up plated food, without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52F, sausage 50F, stacked too high. Operator stated items were placed in unit 3 hours ago. Items were placed on bottom of unit to cool.
Toxic substance/chemical improperly stored degreaser stored with clean dishes on shelf above triple sink. Operator removed degreaser.
Employee washed hands in a sink other than an approved handwash sink. Employee walked in from back door washed hands in triple sink, put gloves on and started chopping garlic. Reviewed proper hand washing with employee.
Handwash sink not accessible for employee use at all times garbage can blocking hand sink on cook line.
No soap provided at handwash sink at cook line. Operator provided soap.
Spray bottle containing degreaser not labeled at triple sink.
Bowl with no handle used to dispense blue cheese. Operator removed
Standing water or very slow draining water in handwash sink on cook line.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water in triple sink. Operator turned water on.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
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. Observed Employee wrapping ready to eat cookies with bare hands. Advised employee to wash hands and put on gloves when handling ready to eat food products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over fully cooked pasta at walk in cooler. Operator stored properly.
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 cooked Pizza and cooked pasta no time mark. Per operator out of temperature for approximately 15 minutes. Operator placed time mark for remaining 3.75 hours.
Handwash sink used for purposes other than handwashing. Observed Mixing bowl and food storage container stored in hand wash sink in prep area. Operator removed from hand wash sink.
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/
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.
Spray bottle containing toxic substance not labeled. Degreaser, Lysol spray bottle not labeled by dish area. Operator labeled properly.
Jan 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cheese at white reach in cooler by cook line. Educated operator on proper storage procedures.
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.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle by dish washing area and Lysol spray bottle by beverage station not labeled. Advised operator to ensure all chemicals are properly labeled.
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cheese at white reach in cooler by cook line. Educated operator on proper storage procedures.
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. Pizza cooler: pepperoni bites (mozzarella cheese) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler: pepperoni bites (mozzarella cheese) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Pizza cooler: sliced meatball (48F - Cold Holding); mozzarella (44F - Cold Holding); pizza sauce (ingredients added) (49F - Cold Holding); on counter by cook line: cooked pasta (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control temporarily for pizza cooler tcs food products.
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. Time stamp missing for sliced pizza. Per operator out of temperature for approximately 20 minutes. Operator time stamped product for remaining 3 hours 40 minutes.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
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.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle by dish washing area and Lysol spray bottle by beverage station not labeled. Advised operator to ensure all chemicals are properly labeled.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times, blocked by a garbage can and dishes stored inside. Operator removed items.
1 box of raw chicken stored on floor in walk in cooler. Manager placed chicken on shelf.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walking in through back door and started working with dough, without washing his hands first. Employee washed his hands.
Employee washed hands in a sink other than an approved handwash sink. Employee started working cutting lettuce and went to wash her hands in triple sink. Employee washed her hands in triple sink.
Handwash sink not accessible for employee use at all times, blocked by a garbage can and dishes stored inside. Operator removed items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine and wiping cloth container.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided.
1 box of raw chicken stored on floor in walk in cooler. Manager placed chicken on shelf.
No mop sink or curbed cleaning facility provided at establishment.
Raw lettuce not washed prior to preparation, cook cutting unwashed lettuce, from a sealed bag in prep area. Cook went to wash lettuce.
Wall soiled with accumulated grease, food debris, and/or dust in dish area.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat Sauce 59°F-70°F cooked yesterday at noon in walk in cooler. Sauce is stored in deep covered containers. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat Sauce 59°F-70°F cooked yesterday at noon in walk in cooler. Sauce is stored in deep covered containers.
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. 0 ppm using old sanitizer. Operator changed to a fresh chlorine container 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook coming back from outside and then engaging in reheating food without first washing his hands. Pizza prep cook walking in from outside and begin making pizzas without washing his hands first. Both employees went to wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his nose and mouth, then engaged in preparing salads without washing his hands first. Cook washed his hands.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety Pizzas and garlic butter identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 1 hour ago. At pizza station. Operator time marked
No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing degreaser not labeled in dish area. Operator labeled.
Pizza chef and prep cook beverage containers on a food preparation table at cook line and in pizza station. Containers were removed.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Non-food grade cloth towel used to grease pizza pans Operator switched to food grade brush
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on pizza station table Operator removed
Food stored on floor- bread in walk-in freezer Operator stored properly
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.