DEPIETRO'S PIZZERIA AND RESTAURANT
2550 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 5616974992
Last inspected May 12, 2026 · 11 visits since October 2023
MAR 24
SEP 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 poster to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Call 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 ▾
Manager or person in charge lacking proof of food manager certification. Advised operator to get their food manager certification.
Mar 4, 2026Call 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 ▾
Manager or person in charge lacking proof of food manager certification. Advised operator to get their food manager certification.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority8 Intermediate1 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Two dented and rusted cans of tomato sauce
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then grabbed clean tongs; no handwash Employee washed hands
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 handled personal cellphone then grabbed pizza oven door; no handwash Employee washed hands
Nonfood-grade bags used in direct contact with food. Bread in direct contact with garbage bags Operator removed garbage bag
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw chicken tenders stored over cooked chicken - not all products commercially packaged. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At low boy cooler: shredded cheese (57F at 3:00pm / 50F @ 3:31pm- Cooling) as per operator since 11:30am; sliced cheese (50F at 3:00pm / 48F @ 3:31pm - Cooling) as per operator since 11:30am; vodka sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am; white sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am At walk in cooler: portioned vodka sauce made with heavy cream (48F at 3:05 - Cooling) as per operator since 11:00am The products never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at pizza station: made in house marinara sauce (47F - Cold Holding) as per employee stored since 12:30pm; sliced mozzarella (47F - Cold Holding) as per employee stored since 12:30pm; Not prepped or portioned today Operator moved products to reach in cooler to quick chill
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At low boy cooler: shredded cheese (57F at 3:00pm / 50F @ 3:31pm- Cooling) as per operator since 11:30am; sliced cheese (50F at 3:00pm / 48F @ 3:31pm - Cooling) as per operator since 11:30am; vodka sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am; white sauce with heavy cream (55F at 3:00pm / 49F @ 3:32pm - Cooling) as per operator since 11:30am At walk in cooler: portioned vodka sauce made with heavy cream (48F at 3:05 - Cooling) as per operator since 11:00am The products never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: Made in house marinara sauce (117F - Hot Holding) as per operator stored since 11:30am Operator moved product to stove to reheat to 165F
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Fliptop cooler: chopped lettuce (50F at 2:25pm / 49F at 3:35pm - Cooling) as per employee since 30 minutes ago At the current rate of cooling the products will not cool down to 41F within a total 4 hours. Operator moved to reach in cooler to quick chill
Manager or person in charge lacking proof of food manager certification. Advised operator to get their food manager certification.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza by the slice at display case Emailed form to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Products made in house such as marinara sauce, vodka sauce with heavy cream, white sauce made with heavy cream, lasagna in walk in cooler no date mark, as per operator made on Sunday 2/1 Advised operator to date mark products
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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 equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; portioned plastic wrapped raw chicken stored over flat bread. Operator moved raw chicken to lower shelf.
No paper towels or mechanical hand drying device provided at front line hand wash sink. Operator provided paper towels.
Spray bottle containing toxic substance (cleaning chemicals) not labeled. Advised Operator to label.
Visibly soiled dry wiping cloth in use on prep table. Operator removed.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled phone and order entry point of sale system put on gloves and began preparing pizza and beverages for customers without washing hands. Operator discussed with employee who then washed hands.
Nonfood-grade garbage bags used in direct contact with bread. Operator removed bread from garbage bags.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Pizza by the slice no time mark. Operator stated held less than 2 hours, applied appropriate time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made meatballs (108F - Hot Holding). Operator stated meatballs reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F.
Toxic substance/chemical improperly stored. Cleaning chemicals stored over clean dishes next to triple sink. Operator removed chemicals.
No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
Sep 9, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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; house made tomato sauce (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 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. 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; house made tomato sauce (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
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 cellphone and then continued preparing pizzas without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted meatballs stored over dough. Operator moved raw meatballs to lower shelf.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. At dry storage area; 1 #10 size can tomato sauce dented at the seam. See stop sale. Operator segregated can.
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. At front counter; pizza by the slice (83F), no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. At walk-in cooler; container of house made pizza sauce stored on floor. Operator moved to shelf.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink wrapped in plastic and operator states not operational at the pizza station food preparation area. Must be repaired and reinstalled in the same location.
No paper towels or mechanical hand drying device, sign or soap provided at handwash sink - At pizza station hand sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee Food removed from reach in Freezer.
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.