CARMINE'S LA TRATTORIA
2401 PGA BLVD STE 172, Palm Beach Gardens FL 33410 · 5612531267
Last inspected Jul 9, 2026 · 10 visits since October 2024
JAN 25
MAR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on counter top next to hand washing sink. In kitchen approximately 1 live roach crawling in cabinet under hand washing sink. At cook line approximately 2 live roaches crawling out of wall next to hand washing sink. Discussed with operator to kill all roaches and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026048804 | Jul 8, 2026 | Jul 27, 2026 | $400 |
| 2--2025005550 | Jan 22, 2025 | Jun 9, 2025 | $400 |
| 2--2025036049 | Mar 24, 2025 | Jun 9, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 9, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with build up of residues, discussed with operator to clean and Sanitize.
Floor tiles missing and/or in disrepair. Floor throughout kitchen at cook line missing tile grout with standing water and debris, discussed with operator clean and sanitize.
Jul 8, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator who changed supply retested Dishwasher (Chlorine 50ppm)
Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on counter top next to hand washing sink. In kitchen approximately 1 live roach crawling in cabinet under hand washing sink. At cook line approximately 2 live roaches crawling out of wall next to hand washing sink. Discussed with operator to kill all roaches and clean and sanitize areas.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator storing current supply of oyster tags separated from containers of oysters, discussed with operator.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket, discussed with operator who removed bucket.
Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door handles and gaskets soiled with build up of residues, discussed with operator to clean and Sanitize.
Dead roaches on premises. At bar approximately 1 dead roach on floor under sink. In kitchen approximately 1 dead roach on floor under dish storage rack. In kitchen approximately 1 dead roach on counter top next to hand washing sink. Discussed with operator to clean and sanitize areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee T-shirts stored in reach in cooler with food products, discussed with operator who removed shirts.
Floor tiles missing and/or in disrepair. Floor throughout kitchen at cook line missing tile grout with standing water and debris, discussed with operator clean and sanitize.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled personal cell phone and without washing hands employee placed gloves on and handled raw fish, discussed with operator employee washed hands and changed gloves.
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 placed breath strip on tongue and without washing hands handled container of cut lettuce, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw veal stored above cooked potatoes, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator 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. In reach in single door raw calamari (61F - Cold Holding); raw fish (63F - Cold Holding); cooked chicken wings (67F - Cold Holding); clams (61F - Cold Holding) per operator products not portioned or prepared today and held in unit for 6+ hours with unit turned off, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in single door raw calamari (61F - Cold Holding); raw fish (63F - Cold Holding); cooked chicken wings (67F - Cold Holding); clams (61F - Cold Holding) per operator products not portioned or prepared today and held in unit for 6+ hours with unit turned off, discussed with operator see stop sale.
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 and the time removed from temperature control cannot be determined. See stop sale. At cook line cooked sausage and potatoes held on time is a public health control written procedures not time marked, discussed with operator who started a new time tracking log.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler that's turned off breaded raw veal (63F - Cooling) at 11:35 since 10:00 to 61F at 12:00, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to another cooler to chill.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee beverage stored on cutting board, discussed with operator who discarded drink.
In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handle, discussed with operator to remove tongs.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 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. Observed employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; Manager educated and employee washed hands;
Stop Sale issued due to food not being in a wholesome, sound condition. 2 wheels of parmigiana cheese used to place, cooked pasta with stock, inside - walk-in cooler and freezer;
Toxic substance/chemical improperly stored. Winded bottle stored next to clean dishes on the rack by servers area in the kitchen Removed
mussels tag removed from original container prior to container being emptied- operator could not find tag but placed in invoice;
Standing water in bottom of reach-in-coolers at cook line
Mar 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- operator changed water
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked octopus in cooler at cook line Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching dry soiled towel and touching foods without washing hands; operator educated; employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (43-49F - Cold Holding); risotto (43-50F - Cold Holding);in coolers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked; Smaller portions made
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (134F - Hot Holding); marinara sauce (120F - Hot Holding); in steam table at cook line; food out of temperature for approximately 30 minutes; operator turned steam table to high and returned food to be reheated to 165 F
Clams/mussels/oysters tag removed from original container prior to container being emptied- tag placed with the food
Time/temperature control for safety food thawed in an improper manner- foods like squid and beef Twain's in standing water Cold water turned on
Jan 23, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked potatoes 65F- cold holding- food not prepared or portioned today- food left out on counter for 3.5 hours- operator placed on time as a public health control for remaining 30 minutes. At server station- milk 55F- cold holding- food not prepared or portioned today- food put of temperature for 45 minutes - operator moved to reach in cooler to quick chill. At prep area reach in cooler- goat cheese 45F- cold holding, mozzarella 45F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At front counter wine cooler - butter 48F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to reach in cooler to quick chill.
Clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu - Tuna tartare, Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked.
Jan 22, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority4 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm- Corrected to 100ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw veal not commercially packaged over cooked chicken wings - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- raw ground beef stored over raw fish- operator removed and stored properly.
Rodent activity present as evidenced by rodent droppings found. At kitchen area dry storage near bread station - approximately 7 rodent droppings on floor under shelf. operator removed and sanitized area. At kitchen prep area approximately 4 rodent droppings on floor under prep table
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At model walk in cooler - cooked mushrooms 84F-114F at 3:20 to 84-101F at 4:45- at current rate of cooling food did not reach to 70F within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked potatoes 65F- cold holding- food not prepared or portioned today- food left out on counter for 3.5 hours- operator placed on time as a public health control for remaining 30 minutes. At server station- milk 55F- cold holding- food not prepared or portioned today- food put of temperature for 45 minutes - operator moved to reach in cooler to quick chill. At prep area reach in cooler- goat cheese 45F- cold holding, mozzarella 45F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to walk in cooler to quick chill. At front counter wine cooler - butter 48F- cold holding - food not prepared or portioned today food out of temperature for 2 hours- operator moved to reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm- corrected to 100ppm)
Clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu - Tuna tartare, Carpaccio, Dirty oyster- not indicated that they are served raw or undercooked.
No soap provided at handwash sink- at outside bar handwashing sink- operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At server station/ bread station area- horseradish prepared two days ago not date marked - operator date marked.
At cookline- In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees- at outside handwash sink.
Wiping cloth sanitizing solution stored on the floor- at both bars- operator removed.
Oct 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Raw steak over unwashed carrots in walk-in cooler #2 Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mozzarella sticks in cooler #2 at cook line; Stored properly
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by dishwasher area; Operator turned hot and cold water on;
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.