D'ANGELO'S
4047 HOOD RD, Palm Beach Gardens FL 33410 · 561.340.8800
Last inspected Mar 25, 2026 · 8 visits since July 2023
MAR 24
SEP 24
FEB 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Approximately 5 small live flying insects in back of kitchen landing on shelves of sealed single service items, discussed with operator to eliminate flying insects and clean and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found Approximately 5 small live flying insects in back of kitchen landing on shelves of sealed single service items, discussed with operator to eliminate flying insects and clean and sanitize area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm.
Clam/mussel/oyster tags not marked with last date served. Establishment not date marking tags with date last sold, discussed with operator records requirements.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable discussed with operator to repair or replace.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with door gaskets soiled with accumulation of food and soil residues, do's with operator to clean and sanitize.
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects found Approximately 5 small live flying insects in back of kitchen landing on shelves of sealed single service items, discussed with operator to eliminate flying insects and clean and sanitize area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct to 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top pizza cooler crumbled sausage (46F - Cold Holding); cooked ground beef (46F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 2 hours, discussed with operator cold holding requirements, operator moved products to another cooler.
Clam/mussel/oyster tags not marked with last date served. Establishment not date marking tags with date last sold, discussed with operator records requirements.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top pizza cooler sliced ham (45 F - Cooling) at 1:00 since 10:45 to 45F at 1:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to another cooler to speed chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at server expo area, discussed with operator who provided paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator to print and fill.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable discussed with operator to repair or replace.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with door gaskets soiled with accumulation of food and soil residues, do's with operator to clean and sanitize.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at pizza station open employee beverages stored with and above customer food products, discussed with operator removed drinks.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked from outside inside kitchen and began working with foods without washing hands first; manager educated; employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw pork not commercially packaged stored over cooked chicken not commercially packaged in one door cooler at cook line; stored properly
Food-contact surface soiled with food debris, mold-like substance - cutting boards at reach in cooler at cook line
Handwash sink at cook line used for purposes other than handwashing- utensil stored inside Removed
No soap provided at handwash sink at cook line by walk-in cooler; operator provided
Cutting board has cut marks and is no longer cleanable- at reach in cooler at cook line
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in one door cooler at cook line; Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled dry towel used to wipe down food debris from the cutting board at prep table and continuing to prep food using same soiled gloves; educated and employee washed hands
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (80-78F - Cooling)at 11:00 to 78:F at 11:15 since 10:30 in the kitchen; at this rate food will not reach 70 within 2 hours; food moved inside cooler
Handwash sink at front counter used for purposes other than handwashing- to store sanitizer bucket inside handwashing sink Removed
No soap provided at handwash sink at cook line Provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made on Sunday not dated inside one door cooler at cook line; Dated
Buildup of food debris/soil residue on equipment door handles- all coolers
Cutting boards have cut marks and is no longer cleanable- at cook line
Reach-in coolers and walk-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use at coke line
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 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. Dishwasher (Chlorine 0ppm); operator ran dishwasher multiple times; unable to fix
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. cooked pasta (52F - Cold Holding); crab meat (52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (52F - Cold Holding); crab meat (52F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Clam/mussels tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Bowl used to dispense flour in walk-in cooler; removed
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Paper towel dispenser at handwash sink at cook line not working/unable to dispense paper towels. Operator provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handles and doors of reach in coolers and freezers at cook line
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. small make table bottom unit - penne pasta (47F - Cold Holding); spaghetti pasta (46F - Cold Holding) held overnight not removed and more than 6 hours - see stop sale.
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. small make table bottom unit - penne pasta (47F - Cold Holding); spaghetti pasta (46F - Cold Holding) held overnight not removed and more than 6 hours - see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared two days prior - operated date marked.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch.
Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator moved open beverages to lower shelf.
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.