CENTANNI CAFE AT RIVERWALK
7437 RIVERWALK CIR, West Palm Beach FL 33411 · 561-596-7105
Last inspected Jul 30, 2026 · 8 visits since February 2024
SEP 24
FEB 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Salad flip top cooler operator ran his bare hand over RTE chopped lettuce. See stop sale.
★ 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--2026019420 | Jan 23, 2026 | Apr 16, 2026 | $200 |
| 2--2021011823 | Feb 16, 2021 | Apr 5, 2021 | $400 |
Inspection history
8 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw steak stored over cooked chicken. Advised operator of proper storage. Operator stored correctly.
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 cold drawers, cooked peppers (45F - Cold Holding); cooked pasta (48F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cold drawers, cooked peppers (45F - Cold Holding); cooked pasta (48F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, marinara sauce (117F - Hot Holding), operator stated item held in unit approximately 1 hour. Advised operator to reheat product to 165F.
Jan 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (51F - Cooling); tomato sauce (48F - Cooling), per operator, items placed in cooler at 8:30 pm previous day exceeding 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (51F - Cooling); tomato sauce (48F - Cooling), per operator, items placed in cooler at 8:30 pm previous day exceeding 6 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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize all dishes until the dishmachine is repaired. Operator replaced chemical. Dishmachine chlorine sanitizer 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw shell eggs stored over cooked pasta. Advised operator of proper storage. Operator stored correctly.
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 reach in freezer, Raw chicken stored over raw fish and raw meatballs, not all commercially packaged.. Advised operator of proper storage, operator stored correctly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline reach in cooler, coleslaw (46F - Cooling)@10:10 since 9:30; 46F @10:44, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into cooler uncovered to fascilitate cooling.
Spray bottle containing toxic substance not labeled. At dish area, unlabeled bottle with chemical not labeled. Operator labeled spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
10 High priority2 Intermediate4 Basic
Show 16 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. Employee handled dirty dishes then proceeded to handle clean dishes- without washing their hands- Educated operator- employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee left kitchen area, upon returning washed hands for approximately 5 seconds before food preparation- educated operator- employee washed hands properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Salad flip top cooler operator ran his bare hand over RTE chopped lettuce. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass reach in freezer: raw steak not commercially packaged stored over fries and mozzarella sticks. At glass reach in freezer: raw salmon not commercially packaged stored over cooked pasta.- operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Fry flip top cooler, raw breaded chicken stored over heavy cream. Operator stored correctly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Fliptop salad station counter, raw shell eggs 55F. Food not prepared or portioned today. Out of temperature for 15 minutes, operator place in cooler to chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- hot dogs 50F- cold holding - food not prepared or portioned today- food stored above fill line- food out of temperature for 3 hours- operator placed In reach in freezer to quick chill,
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Salad reach in cooler: Cut tomatoes 48F 1:20 cooling since 12:50 to 47F at 2:22. At current rate of cooling, will not reach temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- Oil in garlic 81F- hot holding - food left out on counter- food out of temperature for 3 hours- operator time marked for remaining time.
Toxic substance/chemical improperly stored. RAID stored above ice machine. Operator removed.
Handwash sink used for purposes other than handwashing. At server station handwashing sink- ice inside sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator sliced turkey prepared the morning of 10/9, not date marked within 24 hours. Operator date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys over RTE food in storage area next to the slicer.
Employee with no hair restraint while engaging in food preparation.
Food stored in a prohibited area. Cook line area dirty pots and pans stored above bread on bread racks. Educated operator, pots and pans moved.
In-use wet wiping cloth/towel used under cutting board. Cook line counter in front of past station.
Feb 20, 2025Inspection 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 used for purposes other than handwashing. At handwashing sink by dish area- spray bottle in sink- operator removed,
Spray bottle containing toxic substance not labeled. At server area- unlabeled blue chemical spray bottle - operator labeled.
Employee with no hair restraint while engaging in food preparation.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door returned and started preparing food without their hands- educated operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels in contact with prep cooked eggplant parm- operator removed paper towels.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler gallon of milk opened Sunday not date marked- operator date marked.
Handwash sink used for purposes other than handwashing. At handwash sink by server station- employee dumped ice into handwash sink.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled - operator labeled.
Employee with no hair restraint while engaging in food preparation.
Raw fruits/vegetables not washed prior to preparation. At salad station- in use avocado switch sticker still attached - educated operator - employee removed sticker and washed properly.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 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. Observe homemade tomato sauce overnight (52F - Cooling) see stop sale.
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. Observe dishwasher handling dirty dishes, and without washing hands, handling, clean dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe homemade tomato sauce overnight (52F - Cooling) see stop sale.
Can opener surface soiled with food debris, mold-like substance or slime.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe homemade tomato sauce overnight (52F - Cooling) because in deep plastic container.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. Observe by hand wash sink by coffee.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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.
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. At dish machine area- employee handled dirty dish the proceeded to handle clean dish - educated operator- employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by walk in cooler- raw fish not commercially packaged over chocolate- operator moved fish to lower shelf. At reach in freezer by cookline- raw fish not commercial packaged stored over mozzarella sticks- operator moved to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- marinara sauce 89-124F- hot holding- food out of temperature for 45 minutes- operator moved to stove and reheated to 165F.
Spray bottle containing toxic substance not labeled. At dishmachine area - spray bottle of degreaser not labeled - operator labeled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter at cookline- operator removed.
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.