CAFE CENTRO ALLORA
2409 N DIXIE HWY, West Palm Beach FL 33407 · 561-317-8315
Last inspected Apr 21, 2026 · 11 visits since August 2023
APR 24
DEC 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen crawling on floor under dish washer 3 live roaches crawling on floor behind glass door reach in cooler Advised operator to eliminate roaches and to clean and sanitize areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043777 | Apr 21, 2026 | Jul 27, 2026 | $1,640 |
| 2--2026002863 | Nov 4, 2025 | Feb 4, 2026 | $600 |
| 2--2024069144 | Dec 4, 2024 | Jan 2, 2025 | $800 |
| 2--2024029336 | Apr 25, 2024 | Jun 5, 2024 | $400 |
| 2--2022045694 | Aug 4, 2022 | Oct 21, 2022 | $400 |
| 2--2021011037 | Feb 12, 2021 | Apr 8, 2021 | $400 |
| 2--2017022363 | Apr 15, 2017 | May 26, 2017 | $400 |
| 2--2017010977 | Feb 25, 2017 | Mar 16, 2017 | $200 |
Inspection history
11 visits, newest first
Apr 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched hair while scratching/repositioning/adjusting hat, then continued handling clean equipment, clean utensils, clean cups and clean plates to prepare/serve food for/to customers without washing hands. Operator discussed with employee(s) who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped, portioned raw beef stored over cooked potato fries Operator moved raw beef below cooked potato fries.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic wrapped/portioned raw chicken stored over plastic wrapped /portioned raw fish. Operator moved raw chicken below raw fish.
Equipment (soda gun holster) drain line draining into hand wash sink behind bar. Operator removed drain line from hand washing sink.
Show the remaining 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw, not identified as being raw. Operator identified with corresponding asterisks during inspection.
No soap provided at cook line hand wash sink. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize ice machine interior.
Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in standing water at prep sink. Operator turned on cold running water to properly thaw raw meat.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam tags not marked with last date served. Advised operator tags must have date last served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna tartare, served raw, not identified as being raw. Advised Operator to identify as raw.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while repositioning behind ear, and adjusting hat and then continued preparing food without washing hands. Educated operator of proper handwashing procedures. Employee washed hands.
Raw animal food stored over or with unwashed produce. In walk in cooler raw beef stored over unwashed potatoes, advised operator to store items properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer by dishwasher, prepped raw chicken stored over panned raw shrimp, raw fish. Advised operator of proper storage. Operator moved items.
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. In walk in cooler raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); tomato sauce (46F - Cold Holding); cooked ribs (46F - Cold Holding) per operator items not prepared or portioned today, held in walk in cooler since 11/1. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); tomato sauce (46F - Cold Holding); cooked ribs (46F - Cold Holding) per operator items not prepared or portioned today, held in walk in cooler since 11/1. See stop sale. On cook line; butter (46F - cold holding), marscipome (45F - Cold Holding) per operator not prepared or portioned today, held on prep table for less than hour, returned to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked salmon (83F - Hot Holding). Per operator salmon cooked 1 hour prior held on make top until served. Advised operator to reheat to 165F, hold at 135F or above or to use time as a public health control.
Clam tags not marked with last date served. Advised operator tags must have date last served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook line, heavy cream per operator opened 11/1. No date marked. Operator added date to item. Wait station, milk per operator opened 11/2. No date marked. Operator added date to item.
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. Emailed copy of plan to operator, operator received.
Handwash sink used for purposes other than handwashing. At cook line, sanitizer bucket stored inside handwashing sink. Advised operator of proper handwashing sink use, operator removed sanitizer bucket.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna tartare, served raw, not identified as being raw. Advised Operator to identify as raw.
No paper towels or mechanical hand drying device provided at bar handwash sink. Operator provided paper towels.
Dead roaches on premises. Approximately 10 dead roaches under ice machine in storage area. Approximately 5 dead roaches under triple sink behind bar. 1 dead roach on floor behind lift top cooler at pizza station. operator removed dead roaches cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area, employee cell phone stored above area food was being prepared. On cook line, tablet stored above flip top cooler in pan. Advised operator, employee belonging cannot be stored above areas food is being prepared. Operator moved items.
Food stored on floor. In walk in freezer, packaged raw chicken wings sitting on floor. Advised operator of proper storage. Operator moved chicken wings.
Stored food not covered. In walk in freezer, ice cubes in silicone molds stored uncovered. Advised operator ice cubes must be covered. Operator covered.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 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; cooked chicken (46F - Cooling) Per operator food held in cooler overnight Item did not reach 41F within six hours. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled raw shrimp then handled clean utensils without washing hands first. Advised employee who washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler at Cookline; Raw salmon stored above cooked octopus Advised operator who fixed
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 Reach -in Cooler in Prep Room;créme of mushroom soup (51F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked pears (51F - Cold Holding); cooked corn (51F - Cold Holding); tiramisu (51F - Cold Holding); cheese cake (51F - Cold Holding); cream cheese (51F - Cold Holding); coffee with eggs (51F - Cold Holding); sautéed onions (51F - Cold Holding); ricotta cheese (51F - Cold Holding). Per operator all items listed above were held in cooler for more than 24 hours. Per operator all items listed above were not prepared or portioned today. 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; cooked chicken (46F - Cooling) Per operator food held in cooler overnight Item did not reach 41F within six hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler at Cookline; beef and barley soup (71F - Cold Holding); spaghetti squash (47F - Cold Holding) Per operator not prepared or portioned today Per operator both items were held in cooler for more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. créme of mushroom soup (51F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked pears (51F - Cold Holding); cooked corn (51F - Cold Holding); tiramisu (51F - Cold Holding); cheese cake (51F - Cold Holding); cream cheese (51F - Cold Holding); coffee with eggs (51F - Cold Holding); sautéed onions (51F - Cold Holding); cheese (51F - Cold Holding). Per operator all items listed above were held in cooler for more than 24 hours. Per operator all items listed above were not prepared or portioned today. See stop sale Reach in Cooler at Cookline; beef and barley soup (71F - Cold Holding); spaghetti squash (47F - Cold Holding) Per operator not prepared or portioned today Per operator both items were held in cooler for more than 24 hours. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Reach in Cooler; sliced tomatoes (48F - Cooling)since 12:40@1:40@3:07-47F At this current rate item will not reach 41F within four hours. Advised operator who moved to quick chill
Dec 5, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority2 Intermediate1 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food without washing hands. Operator discussed with employee who then washed hands.
Employee washed hands with no soap. Employee handled soiled dishes while taking to triple sink, wiped hands on visibly soiled wiping cloth and then washed hands with no soap before handling clean utensils and equipment. Operator discussed with employee who then rewashed hands with soap.
Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store/in direct contact with ground beef; educated operator who removed it from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer portioned plastic wrapped raw Fish stored over plastic wrapped cheese cake. Operator moved cheesecake above fish.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned raw hamburger stored over raw whole muscle beef. Operator moved raw hamburger below beef.
Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen crawling on floor under dish washer 3 live roaches crawling on floor behind glass door reach in cooler Advised operator to eliminate roaches and to clean and sanitize areas
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in kitchen on floor under dish machine. 4 rodent droppings in kitchen on shelves with food products in dry storage area outside of walk in cooler. Approximately 50 rodent droppings in kitchen under shelves in dry storage area outside walk in cooler next to ice machine. Advised operator to remove droppings; clean and sanitize areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (59F - Cold Holding); cooked fresh garlic in oil (60F - Cold Holding); mushroom cream soup (47F - Cold Holding). Operator stated items not prepared or portioned today, held for 2 hours, moved to cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table butter sauce (94F - reheating) per operator butter sauce prepared 2 days ago reheating for 2 hours and 15 minutes product never reach 165F; operator moved to stove and rapidly reheated to 165F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table House made marinara sauce (124F - Hot Holding) per operator product reheated on stove and moved to steam table for hot holding approximately 1 hour ago; operator reheated on stove to 170F
Toxic substance/chemical improperly stored. At pizza station disinfectant stored above flour; educated operator on storage practices operator moved to bottom shelf
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In low boy located in prep area cooked potatoes (49F - Cooling) at 1:00pm per operator since 9:30am at 1:50pm 49F at this current rate the product will not reach 41F with 6 hours; educated operator on cooling process; operator moved potatoes to freezer to rapid chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler veggie soup; butter sauce; house made marinara sauce no date mark per operator items prepared yesterday at 10:30am; operator added dates
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in back of kitchen by walk-in cooler. Advised operator to clean and sanitize
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. At walk-in cooler; non-food grade trash bags used to store/in direct contact with pasta. Operator removed from bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw veal stored over sheet tray of ready to eat cake. Operator moved cake above veal.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw scallops. Operator moved chicken to bottom shelf.
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 cook line Left side Flip top cooler; cooked corn (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked duck (46F - Cold Holding); cooked octopus (46F - Cold Holding); Gorgonzola (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Left side Flip top cooler; cooked corn (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked duck (46F - Cold Holding); cooked octopus (46F - Cold Holding); Gorgonzola (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing cleaning chemical not labeled. Operator labeled.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Food cross contaminated by chemicals due to stored food in dishwashing chemical container. Meat sauce, boiled beats at walk in cooler, employee discarded food.. Stop sale issue
Nonfood-grade containers used for food storage - direct contact with food...Home Depot, Low's, dishwashing chemicals buckets usued for food storage at walk in cooler. Employee removed food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cheeses at glass door reach in cooler by the walk in cooler. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...octopus 44°, yuca hash 50° over storing food in reach cooler at kitchen being held less than 4 hours. Cook moved food to bottom cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....boiled beats, chipotle butter, red pepper coulis, yuca hash, cooked potatoes, cook vegetables in quickly glass door cooler at prep station, per Cook food was cooked or prepared two days ago. Cook date marked.
Spray bottle containing toxic substance not labeled...sanitizer spray bottle by the espresso machine, multiple cleaner spray bottle at cleaning storage room.
Single Serve condiments container with no handle used to dispense food in dressings at pizza station. Employee discarded food.
Stored food not covered....multiple soup, sauce container not covered at walk in cooler. Employee covered food
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.