BARCELLO
11603 US HWY 1, North Palm Beach FL 33408 · 561.622.7200
Last inspected Jul 28, 2026 · 10 visits since August 2023
SEP 24
FEB 25
DEC 25
APR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef on cook line Operator stored properly
★ 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--2024066774 | Sep 12, 2024 | Dec 16, 2024 | $400 |
| 2--2024027855 | Apr 18, 2024 | May 30, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected to 200ppm.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle with degreaser, discussed with operator who labeled bottle.
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked artichokes not commercially packaged in walk-in freezer; stored properly Priority: High Priority
Observed: 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- in walk-in cooler; operator removed Priority: Basic
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. salad station drawers - steamed artichokes (45F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. sauté station make table - Sour cream dill sauce (46F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station drawers - steamed artichokes (45F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. sauté station make table - Sour cream dill sauce (46F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Apr 18, 2024Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked short rib (118F - Hot Holding), mashed potatoes 110F hot holding,marinara sauce 123F hot holding, butter sauce 89F hot holding Per operator stored for approximately 2 hours. Operator moved items to stove top to be reheated to 165F +
Apr 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 11 high priority.
11 High priority2 Intermediate1 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce at 4:33pm( 86F cooling) since 2 hours cooked Brussels (83F - Cooling 5:15pm)2 hours. Products did not cool to 70F within 2 hours. Operator moved product to be reheated to 165F + to restart cooling at 135F
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes and then handled clean dishes without washing hands. Discussed with Operator, employee washed hands.
Employee switched from working with raw fish to handling clean tongs without washing hands. Discussed with Operator, employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Wiping cloth use to peel skin of beets.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked short rib Operator stored. Property
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line Raw veal over cooked duck Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef on cook line Operator stored properly
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. About 12 seal already defrost tuna stored since yesterday 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. Sautéed station cooler,Raw pork 50F cold holding, stop sale raw veal 50F cold holding stop sale, pantry station, burrata 53F cold holding stop sale, balsamic vinegar with fresh garlic 48F cold holding, stop sale, cooked quinoa 60F cold holding, stop sale, cooked asparagus 51F cold holding stop sale cooked short rib 50 stop,sale Per operator products not prepared or portioned today stored overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed station cooler,Raw pork 50F cold holding, stop sale raw veal 50F cold holding stop sale, pantry station, burrata 53F cold holding stop sale, balsamic vinegar with fresh garlic 48F cold holding, stop sale, cooked quinoa 60F cold holding, stop sale, cooked asparagus 51F cold holding stop sale cooked short rib 50 stop,sale Per operator products not prepared or portioned today stored overnight Sautéed station cooler, Coleslaw 55F cold holding,, cheese 53F cold holding.; raw pork (48F - Cold Holding); raw steak (48F - Cold Holding), bean sprouts 54F cold holding, cooked onions 50F cold holding, pantry station, hard boil eggs 51F cold holding, Caesar dressing 51F cold holding, blue cheese 51F cold holding Per operator products not prepared or portioned today stored for approximately 2 hours Advised operator to iced down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked short rib (118F - Hot Holding), mashed potatoes 110F hot holding,marinara sauce 123F hot holding, butter sauce 89F hot holding Per operator stored for approximately 2 hours. Operator moved items to stove top to be reheated to 165F +
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line Sliced tomatoes at 4:43pm(53F cooling) since 2 hours. Cooked broccoli at 4:43pm(59F cooling)since 12pm at 5:30pm same temperature for both At this current cooling rate product will not cool to 41F within 4 hours Cooked broccoli at this current cooling rate product will not cool to 41F within 6 hours. Operator iced down cooked chicken/cooked spinach/ cooked meatballs at 5 pm (84F - Cooling )since 25 minutes at 5:31pm same temperature for all 3 items At this current cooling rate products will not cool to 70 F within 2 hours Operator moved to freezer
Handwash sink used for purposes other than handwashing. Hand wash sinks used to dump ice. Discussed with Operator. Hand wash sink used to store soiled fry baskets. Operator removed.
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. About 12 seal already defrost tuna stored since yesterday see stop sale
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hot line hand sink - potato strainer inside sink - operator removed.
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. Portioned cooked short ribs not date marked prepared over 24 hours.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oils not labeled.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Spinach stored on floor in walk in freezer. Chef placed on a 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
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.