BALDINO'S RESTAURANT
791 N US HWY 1, Tequesta FL 33469 · 561-743-4224
Last inspected Apr 7, 2026 · 7 visits since July 2023
JAN 24
AUG 24
NOV 24
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
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. Cook cutting avocados with bare hands. Cook put gloves on.
★ 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--2023016622 | Mar 9, 2023 | May 4, 2023 | $200 |
Inspection history
7 visits, newest first
Apr 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
Interior of oven has accumulation of black substance/grease/food debris.
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 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. Cook cutting avocados with bare hands. Cook put gloves on.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in dish area. Operator set up fresh solution at 75ppm.
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.
Buildup of food debris/soil residue on equipment door handles and doors of reach in freezer, flip top cooler and Grill fan on cook line.
Employee coffee container next to soda machine. Employee removed.
Floor soiled/has accumulation of debris under dish machine.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator placed in dish area.
Interior of oven has accumulation of black substance/grease/food debris.
Wall soiled with accumulated grease, food debris, and/or dust behind dish machine and mop sink.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Basil stored and in direct contact with paper towels at cook line flip top cooler. Operator removed paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French fries at reach in freezer on cook line. Operator stored products 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 Pizza sauce no time mark. Per operator, out of temperature for approximately 2 hours. Operator placed time mark for remaining 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting boards at cook line soiled with green mold like substance. Ice scoop stored in container with brown mold like substance. Operator washed and sanitized scoop and scoop holder.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cooler doors have a heavy accumulation of food soil and food debris.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Observed Roux with butter no time stamp. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Toxic substance/chemical improperly stored. Observed WD 40 and silicone over wrapped cutlery packets by register area. Operator stored chemicals properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker at hose connection by back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade with accumulation of food debris. Operator cleaned and sanitized can opener blade.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 47F, not cooked or prepped today, in prep cooler at pizza station. Operator stated sausage was placed in cooler less than one hour ago. Operator placed sausage in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets on cook line.
Handwash sink used for purposes other than handwashing. Hand sink at back wall behind cook line was used as a prep sink. Operator reinstalled soap and paper towels and sink will only be used to wash hands.
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. 3 employees manager stated all hired less than 30 days ago. Emailed form.
Bowl or other container with no handle used to dispense Parmesan cheese at cook line. Operator removed bowl.
Buildup of food debris/soil residue on equipment door handles on cook line.
Cutting board has cut marks and is no longer cleanable in pizza prep area.
Employee beverage container on a food preparation table in pizza prep. Operator removed.
Outer openings of establishment cannot be properly sealed when not in operation plywood on the bottom of back door has a gap on the right hand side.
Wall soiled with accumulated grease, food debris, and/or dust in dish area, behind dish machine and triple sink.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over cooked onions in walk in cooler. Operator removed sausage.
Handwash sink does not have enough water pressure to properly wash hands at entrance to kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned machine during inspection.
Bowl or other container with no handle used to dispense flour, next to walk in cooler. Operator removed.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife.
Working containers of flour removed from original container not identified by common name next to walk in cooler. Operator labeled.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 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 - pizza sauce at cook line; operator time marked 12:00-4:00 pm
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided procedure during inspection
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided
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. Emailed Agreement and printed out
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table at pizza station Operator discarded
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Soiled dry wiping cloth in use- at cook line; Operator discarded towel
Standing water in bottom of reach-in-cooler at cook line
Wall soiled with accumulated grease, food debris, and/or dust- at warewashing area;
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.