BUONGIORNO PIZZA & PASTA
4379 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 561-799-2636
Last inspected Jan 6, 2026 · 6 visits since July 2023
JAN 24
JUL 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
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 by slice at cook line Time marked 11:30
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026014585 | Jan 6, 2026 | Jun 10, 2026 | $500 |
| 2--2025060518 | Jul 22, 2025 | Sep 10, 2025 | $800 |
| 2--2025014208 | Jan 6, 2025 | Mar 19, 2025 | $200 |
| 2--2021006141 | Jan 4, 2021 | Mar 23, 2021 | $400 |
| 2--2020006061 | Jan 21, 2020 | Feb 26, 2020 | $200 |
Inspection history
6 visits, newest first
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) fixed to 50 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- three compartment sink Advised to use test strips
Standing water in bottom of reach-in-cooler by handwashing sink at cook line;
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- at the back of the kitchen, by three compartment sink and prep area;
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked wings in walk-in cooler; stored properly
Jul 22, 2025Administrative 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) advised operator to fix to 50-100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (43-50F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portiones made; cooked pasta (51F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hours; food placed at the back of the cooler;
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- fresh garlic in oil and pizza by slice; food out since 10:30 and 1 pm; time marked
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) advised to fix to 50-100 ppm
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rang order bell at cook line with the same knife used to cut cooked chicken; knife not sanitized after blade touched bell; operator educated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over lettuce in reach in cooler at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (55F - Cold Holding); cooked onions (54F - Cold Holding); in drawers at cook line As per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler
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 by slice at cook line Time marked 11:30
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.
Standing water in bottom of reach-in-cooler at cook line
Jul 24, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (53F - Cold Holding)in drawers at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; boiled eggs (60F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food was placed in tap water; operator added ice to quick chill;
Opened employee beverage container in a cold holding unit with food to be served to customers- at cook line Operator removed;
Standing water in bottom of reach-in-cooler at cook line
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up sanitizer cloth from sanitizer bucket to wipe knife and proceeded to plate food; employee didn't change gloves; educated; employee washed hands and changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (52F - Cold Holding); in reach in cooler at pizza sauce; as per operator foods not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; new batch replaced;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on top of cold holding drawers at cook line; removed
Food stored on floor- buckets of feta cheese and pickles on the floor in walk-in cooler; stored properly
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored in between uses on spiked rags at steam table; operator placed on clean plate;
In-use utensil stored in standing water less than 135 degrees Fahrenheit.- water at 78 F; discarded
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna portioned prepared 2 days prior not date marked - operator date marked.
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.