AVANTI PIZZA & PASTA INC
10130 NORTHLAKE BLVD #216, West Palm Beach FL 33412 · 561.234.6021
Last inspected Feb 3, 2026 · 9 visits since August 2023
MAR 24
OCT 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area- Oil in garlic 129F-hot holding - food stored above steam table counter- operator placed to be reheated
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019061290 | Nov 20, 2019 | Jan 6, 2020 | $400 |
| 2--2019028565 | May 16, 2019 | Jul 5, 2019 | $200 |
Inspection history
9 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for pizza slices- operator time marked for remaining two hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area- Oil in garlic 129F-hot holding - food stored above steam table counter- operator placed to be reheated
Handwash sink used for purposes other than handwashing. Ice in handwashing sink by pizza station - operator removed.
Spray bottle containing toxic degreaser substance not labeled- operator labeled.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler- Commercially processed reduced oxygen packaged salmon bearing a label to remove from packaging before thaw not removed- see stop sale.
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 lasagna prepared 07/23 not date marked.
Spray bottle containing toxic substance not labeled. At back prep area- pure,r chemical spray bottle not labeled- operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler- Commercially processed reduced oxygen packaged salmon bearing a label to remove from packaging before thaw not removed- see stop sale.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (Chlorine 0ppm- corrected to 100ppm)
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked onions 59-63F at 11:20 ( cooling overnight), cooked green peppers 59-63F at 11:20( cooling overnight) - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
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. Dishwasher (Chlorine 0ppm- corrected to 100ppm)
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale.
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 reach in cooler - cooked red peppers 59-63F- cold holding, Cooked artichoke 59-64F- cold holding, cooked pasta 59-63F- cold holding, raw beef 59-63F- cold holding, raw chicken 59-63F- cold holding, stuffed pasta 59-63F- cold holding, cooked pasta 59-63F- cold holding, cooked garbanzos, cooked seafood mix - 59-63F- cold holding, cooked lasagna 59-63F- cold holding, cooked sausage 59-63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked onions 59-63F at 11:20( cooling overnights, cooked green peppers 59-63F at 11:20( cooling overnight) - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler - cooked red peppers 59-63F- cold holding, Cooked artichoke 59-64F- cold holding, cooked pasta 59-63F- cold holding, raw beef 59-63F- cold holding, raw chicken 59-63F- cold holding, stuffed pasta 59-63F- cold holding, cooked pasta 59-63F- cold holding, cooked garbanzos, cooked seafood mix - 59-63F- cold holding, cooked lasagna 59-63F- cold holding, cooked sausage 59-63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
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/
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with stickers attached- operator removed and washed properly.
Single-service articles improperly stored. Pizza boxes stored on floor in kitchen area
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. At front counter sanitizer spray bottle not labeled - operator labeled.
Food stored on floor. Container of bread stored on floor in walk in cooler- operator moved off floor.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados stored over cooked sauce - operator stored properly.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shrimp stored over cooked mussels - operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler- commercially processed reduced oxygen packaged salmon bearing label to remove from packaging before thawing - not removed from packaging.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- cooked chicken breast 107F- hot holding- food left in pot above oven- food out of temperature for 30 minutes- operator moved to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline-Chicken wings 82-90F at 2:30 to 82-88F at 3:00 ( cooling since 2:00)- food left out on counter to cool- at current rate of cooling food will not reach 70F within remain in time- operator moved to walk in cooler to quick chill. At walk in cooler- pizza sauce 65F- 70F at 2:25 to 65-70F at 2:45 ( cooling since 11:00)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining 15 minutes- operator placed in smaller containers and moved to reach in freezers to quick chill. Corrected On-SiteRepeat Violation**
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler- commercially processed reduced oxygen packaged salmon bearing label to remove from packaging before thawing - not removed from packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Raw fruits/vegetables not washed prior to preparation. At reach in coolers - in use avocado with sticker attached - educated operator- operator removed sticker and washed properly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler- unwashed avocados- stored over containers with bread- operator over avocados to lower shelf.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at Flip top refrigerator; mozzarella cheese (52F - Cold Holding) due to over filled. Operator removed the overfilled cheese. 2) observe at Draw refrigerator ch; chicken,beef,pasta,,cooked veggies, (51-54F - Cold Holding) Operator stated less then 2 hours and moved food to other refrigerator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at prep table meat sauce at 4:00 with hour left (113F - Cooling) at 4:30 107°F. Operator placed in freezer to rapidly cool.
Spray bottle containing toxic substance not labeled. Observe yellow substance in unlabeled spray bottle. Operator label spray bottle.
Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed mushrooms above slice deli meat. Operator placed mushrooms on lower shelf.
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.