CALIFORNIA PIZZA KITCHEN
3101 PGA BLVD, Palm Beach Gardens FL 33410 · 813-353-8155
Last inspected Jul 22, 2026 · 14 visits since October 2023
APR 25
JUL 25
DEC 25
MAR 26
JUL 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160 F)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030886 | Feb 27, 2025 | Sep 17, 2025 | — |
| 2--2024069354 | Sep 9, 2024 | Feb 26, 2025 | $800 |
| 2--2024015334 | Mar 7, 2024 | Aug 20, 2024 | $800 |
| 2--2023059223 | Oct 12, 2023 | Nov 6, 2023 | $600 |
| 2--2023004585 | Jan 11, 2023 | Feb 17, 2023 | $400 |
| 2--2022053490 | Aug 31, 2022 | Dec 1, 2022 | $200 |
Inspection history
14 visits, newest first
Jul 22, 2026Administrative 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
What the inspector wrote — 2 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled clean plate of food to take to customer, discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line bean sprouts (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 15 minutes, discussed with operator who removed plastic wrap from container to allow air flow cooling.
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled visibly soiled cloth to wipe equipment down and after without washing hands employee changed gloves and began to prepare pasta, discussed with operator employee washed hands and changed gloves.
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 glass door reach in cooler at end of cook line cheese cake (52F - Cold Holding); cut grilled chicken (49F - Cold Holding); sliced deli meat (51F - Cold Holding); liquid eggs (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 6 hours, discussed cold holding with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler at end of cook line cheese cake (52F - Cold Holding); cut grilled chicken (49F - Cold Holding); sliced deli meat (51F - Cold Holding); liquid eggs (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 6 hours, discussed cold holding with operator see stop sale.
Employee eating in a food preparation or other restricted area. Employee drinking from water bottle at cook line, discussed with operator who educated employee.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line multiple temperature controlled food products with scoops stored with handle in direct contact to foods, discussed with operator to re,I've handles from all products.
Stored food not covered. In reach in freezer ice cream bucket with lid off, discussed with operator who placed lid on product.
Dec 12, 2025Inspection 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 ▾
Standing water on the floor under storage racks; operator cleaned
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees bringing foods from the back at walk-in cooler to the front at cook line, put gloves on and started to portion chicken without washing hands; manager educated and employee washed hands;
Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (172 sink and surface );operator fixed to 700 pm
Employee with no hair restraint while engaging in food preparation.
Apr 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature Less than 160) as per operator dishwasher ran this morning; temperature not checked before; operator ran dishwasher a few times as water was recently changed - 160F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (47F - Cold Holding)in drawer at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; cut tomatoes (50F - Cold Holding); in unit at expo line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food double panned; placed in ice to quick chill;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching various food like corn in drawers at cook line Stored properly
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. Employees scraping dirty plates at dishwashing area touching cart handle used to store clean plates without washing hands first; manager educated; employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (47F - Cold Holding);in cooler # 1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; smaller portions made chicken dumplings (50F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hours; drawer left opened; drawer closed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza coolers out of service; as per operator to be replaced in 6 weeks; all TCS foods on 4 hour plan; 12-4; 4-8 pm; emailed plan and printed during inspection;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching shredded lettuce and fried wontons at cook line Stored properly
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal drink to move to employee area; employee left cook line; returned started to work with food and didn't change gloves; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48F - Cold Holding); chicken nuggets (48F - Cold Holding) in drawers at cook line; operator stated food not prepared or portioned today; food out if temperature for approximately 1 hour; ice bags placed on top
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket sink and surface (1100) operator fixed to 700 ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dessert freezer at cook line Removed
Employee eating in a food preparation or other restricted area. Observed employee eating while walking in the dining room Employee went in the designated area;
Sep 9, 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. raw chicken (47F - Cold Holding)in cooler by frying station; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding)in cooler by frying station; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale steak (46F - Cold Holding);in unite by pizza oven; food not prepared or portioned today; food out of temperature for approximately 30 minutes; ice bags placed on top to quick chill;
Jul 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160 F)
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.
Mar 7, 2024Administrative 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
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160 F)
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. raw chicken (65F - Cold Holding); egg rolls (49F - Cold Holding); potstickers (52F - Cold Holding); boiled eggs (52F - Cold Holding); shrimp (52F - Cold Holding) in reach in cooler at grill station; as per operator foods out of temperature for more than four hours : foods not prepared or portioned today; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (65F - Cold Holding); egg rolls (49F - Cold Holding); potstickers (52F - Cold Holding); boiled eggs (52F - Cold Holding); shrimp (52F - Cold Holding) in reach in cooler at grill station; as per operator foods out of temperature for more than four hours : foods not prepared or portioned today; See Stop Sale
No soap and paper towels provided at handwash sink at grill station. Operator provided
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink and three compartment sink; As per manager water heater not providing hot water in entire establishment Hot Water at 73-74 F
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cooked chicken and cheese in walk-in cooler and cold holding unit at grill station Stored properly
Wiping cloth sanitizing solution stored on the floor at grill station
Oct 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (54F - Cold Holding); cooked chicken (54F - Cold Holding) as per operator foods not portioned or prepared today; foods out of temperature for approximately 2 hours; food moved to different cooler
Equipment and utensils not properly air-dried - wet nesting- bowls at dishwasher area; Educated; inverted to properly so dry;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container touching cheese and chicken mixture- in walk-in cooler; removed
Wiping cloth sanitizing solution not at proper minimum strength. Sanitizer Bucket (sink and surface 1120); operator fixed to 700 ppm
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.