DOMENIC'S AND VINNIE'S OF PALM BEACH LLC
11452 OKEECHOBEE BLVD, Royal Palm Beach FL 33411 · 203-910-3439
Last inspected Feb 5, 2026 · 6 visits since March 2024
MAR 24
JUN 24
SEP 24
FEB 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. At server station by bathroom hallway - approximately one live roach on floor- operator removed and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $375
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023060 | Mar 27, 2024 | Jul 18, 2024 | $375 |
Inspection history
6 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
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- at cookline and at soda station.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At server station near bathrooms one dead roach in trap underneath handwash sink in cabinet- operator removed.
Bowl or other container with no handle used to dispense food. Container of cheese and bread crumbs with cup inside- without a handle- educated operator- employee removed.
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw ground beef patties not commercially packaged stored above mozzarella sticks- operator moved raw ground beef to lower shelf.
Handwash sink used for purposes other than handwashing. At cook line hand wash sink- pot with water inside hand wash sink - operator removed.
Carbon dioxide/not adequately secured- at bar- operator secured.
Time/temperature control for safety food thawed in an improper manner. Frozen cheese and cannoli filling defrosting on speed rack in kitchen at room temperature- operator moved to walk in cooler to defrost.
Mar 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dead roaches on premises. At dinning room area approximately 4 dead roaches on floor under tables- operator removed and sanitized area. At front entrance bar area approximately one dead roach on floor- operator removed. At upstairs bathroom up stairs storage area/ bathroom - approximately 15 dead roaches on floor- operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 11 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)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees walked outside through kitchen screen door exit - and upon return started preparing food without washing their hands- educated operator- employee washed their hands.
Roach activity present as evidenced by live roaches found. At server station by bathroom hallway - approximately one live roach on floor- operator removed and sanitized area.
Toxic substance/chemical improperly stored. Spray bottle with chemical inside stored on rack handing over clean dishes- operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked pasta cooked Saturday 03/23/24 not date marked.
Dead roaches on premises. At dinning room area approximately 4 dead roaches on floor under tables- operator removed and sanitized area. At front entrance bar area approximately one dead roach on floor- operator removed. At upstairs bathroom up stairs storage area/ bathroom - approximately 15 dead roaches on floor- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bas over container of oil and bags of flour throughout restaurant.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Container of oil stored on floor.
No handwashing sign provided at a hand sink used by food employees- by cookline handwash sink.
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. At bathroom hallway exit door blocks by stack of chairs.
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 9 high priority.
9 High priority4 Intermediate8 Basic
Show 22 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)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees walked outside through kitchen screen door exit - and upon return started preparing food without washing their hands- educated operator- employee washed their hands.
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 dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed their hands.
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. At pizza station employee took out pizza from oven and garnished with basil with bare hands- educated operator- see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw burgers not commercially processed stored over marinara sauce- operator removed to lower shelf.
Roach activity present as evidenced by live roaches found. At server station by bathroom hallway - approximately one live roach on floor- operator removed and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- shredded cheese 51F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer 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 reach in cooler by cookline- cut butter 57-60F at 5:20 to 57-61F at 5:50,( cooling since 5:00)- food over stacked above fill line - at current rate of coo,one food will not reach 41F within remaining time- operator reduced quantity of food,d and placed under neath reach in cooler to quick chill.
Toxic substance/chemical improperly stored. Spray bottle with chemical inside stored on rack handing over clean dishes- operator removed.
Handwash sink not accessible for employee use at all times. At pizza station - handwash sink blocked by pizza boxes- operator removed. At server station need exit door - handwash sink blocked by wooden block.
Handwash sink used for purposes other than handwashing. Cook line handwash sink with pizza cutter and cooking utensils inside- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- by cookline handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked pasta cooked Saturday 03/23/24 not date marked.
Cloth used as a food-contact surface. At cookline counter- dry/ clean wiping cloth in bowl with bread- operator removed.
Dead roaches on premises. At dinning room area approximately 4 dead roaches on floor under tables- operator removed and sanitized area. At front entrance bar area approximately one dead roach on floor- operator removed. At upstairs bathroom up stairs storage area/ bathroom - approximately 15 dead roaches on floor- operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water open water bottle on prep punter at cookline- operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bas over container of oil and bags of flour throughout restaurant.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Container of oil stored on floor.
No handwashing sign provided at a hand sink used by food employees- by cookline handwash sink.
Time/temperature control for safety food thawed in an improper manner. At speed rack near prep area- frozen lasagna and beef defrosting at room temperature- operator moved to walk in cooler.
Marked exit/path to marked exit blocked. For reporting purposes only. At bathroom hallway exit door blocks by stack of chairs.
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.