EATALIA
7750 OKEECHOBEE BLVD, West Palm Beach FL 33411 · 561-888-6000
Last inspected May 7, 2026 · 10 visits since August 2023
FEB 24
SEP 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. At back prep area- approximately ten ants crawling on prep counter, deli sliced and knife holder.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026046455 | May 7, 2026 | Jul 27, 2026 | $200 |
Inspection history
10 visits, newest first
May 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
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, mashed potatoes (47F - Cold Holding);, not prepared or portioned today. Operator stated item held overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, mashed potatoes (47F - Cold Holding);, not prepared or portioned today. Operator stated item held overnight, exceeding 6 hours. See stop sale.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 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 (61F - Cooling)@11:45 since previous day. Operator stated item was placed into unit previous day exceeding 6 hours. Item 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. 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 (61F - Cooling)@11:45 since previous day. Operator stated item was placed into unit previous day exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen put gloves on and began preparing salad without washing hands first. Advised operator of proper hand washing. Operator educated employee, employee washed 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. Server handled dirty dishes, then proceeded to touch clean plates without washing hands. Advised operator of proper hand washing. Employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, Raw chicken stored over raw calamari. 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, mashed potatoes (47F - Cold Holding);, not prepared or portioned today. Operator stated item held overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, mashed potatoes (47F - Cold Holding);, not prepared or portioned today. Operator stated item held overnight, exceeding 6 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board with mold like substance.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, designated hand sink no paper towels. Operator provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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, several food items-Cooked sauces, cooked pasta, cooked chicken prepared onsite and held over 24 hours without date marking. Advised operator of proper date marking.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled with dust
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At pizza station, Employee cell phone stored over prep table. Operator removed.
Food stored on floor. At kitchen, bottle of cooking wine, opened box of pasta, and oil stored on floor. Operator removed.
Stored food not covered. At walk in cooler, food-Sauces, stored over 24 hours uncovered.
Water leaking from pipe and/or faucet/handle. At walk in cooler, water dripping from pipe.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored- over prep counter by back prep area- operator removed.
Non-food grade paper/paper towel used as liner for food container. At bar area - non food grade paper towel used in contact with mint- educated operator- employee removed.
Nonfood-grade bags used in direct contact with food. At walk in cooler non food grade to-go shopping bag used in direct contact with stuffing- operator removed and stored properly. At back prep area- non food grade to-go shopping bag used to store bread- educated operator- employee stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over cooked veggie burgers- operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler- raw chicken stored over cooked beans and chicken- operator removed and stored properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza slices held on time as a public health control-emailed to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Food prepared 2.5 weeks ago and frozen in freezer - operator removed food and placed in reach in cooker and did not date mark after thawing.
Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust- throughout kitchen area.
Food stored on floor. Bag of onions stored on floor in walk in cooler- operator removed off floor.
In-use wet wiping cloth/towel used under cutting board.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
At kitchen area- Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 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.
Raw animal food stored over canned/bottled drinks. At walk in cooler raw salmon stored over beer bottles - operator removed.
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 walk in cooler - sliced cheese 48F- cold holding, shredded cheese 48-50F- cold holding, ricotta- 47-50F- cold holding, cooked pastas 47-49F- cold holding, ricotta filling 45-49F- cold holding, sausege 47-49F- cold holding cannoli filling 46-49F- cold holding, milk 46-47F- cold holding,, seafood mix 46-48F- cold holding, Marsala sauce 46-48F- cold holding, pesto sauce 46-47F- cold holding, garlic in oil 46-48F- cold holding, marinara sauce 47-49F- cold holding, cooked rice 45-47F- cold holding- lasagna 46-47F- cold holding, food not prepared or portioned today- food out of temperature for more than 4 hours - see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - sliced cheese 48F- cold holding, shredded cheese 48-50F- cold holding, ricotta- 47-50F- cold holding, cooked pastas 47-49F- cold holding, ricotta filling 45-49F- cold holding, sausege 47-49F- cold holding cannoli filling 46-49F- cold holding, milk 46-47F- cold holding,, seafood mix 46-48F- cold holding, Marsala sauce 46-48F- cold holding, pesto sauce 46-47F- cold holding, garlic in oil 46-48F- cold holding, marinara sauce 47-49F- cold holding, cooked rice 45-47F- cold holding- lasagna 46-47F- cold holding, food not prepared or portioned today- food out of temperature for more than 4 hours - see stop sale
Handwash sink used for purposes other than handwashing. Metal scrub in handwash sink by back prep area- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza slices on time as a public health control- operator time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cools cooked rice prepared Sunday02/18/25 not date marked.
At kitchen area- Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Single-service articles improperly stored. Pizza boxes stored on floor in kitchen area.
Sep 30, 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 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- lasagna made Friday 09/27 not date marked- operator date marked.
Single-service articles improperly stored. At pizza station - single service pizza boxes stored on floor- operator moved off floor.
Marked exit/path to marked exit blocked. For reporting purposes only.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Mar 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. At handwash sink by dish washing area- metal sheet pans inside handwash sink- operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink- by pizza station handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between reach in co9er and prep counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline- fan soiled above prep counter.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority3 Intermediate4 Basic
Show 17 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 - Cooked marinara sauce 50F at 3:15 ( cooling overnight) cooked pasta 46-50F at 3:15 ( cooling overnight),- food in large quantity- at current rate of cooling food did not reach 41F within 6 hours- 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. At dish washing area- employee handled dirty dishes then proceeded to put away clean dishes- educated operator- employee washed hands.
Presence of insects, rodents, or other pests. At back prep area- approximately ten ants crawling on prep counter, deli sliced and knife holder.
Raw animal food stored over canned/bottled drinks. At walk-in cooler - raw shell eggs stored over beer canisters- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw pork/ beef not commercially packaged stored over bread- operator moved to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw veal over crema- operator removed.
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 41 degrees Fahrenheit within 6 hours. At walk-in cooler - Cooked marinara sauce 50F at 3:15 ( cooling overnight) cooked pasta 46-50F at 3:15 ( cooling overnight),- food in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- butter 46-50F- cold holding mascarpone 46-50F-cold holding, sausage 46-48F- cold holding, Milk 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- 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 walk in cooler- butter 46-50F- cold holding mascarpone 46-50F-cold holding, sausage 46-48F- cold holding, Milk 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. mascarpone 46-50F-cold holding, sausage 46-48F- cold holding, Milk 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at end of cookline area - raw veal 50F- cold holding, mozzarella 50F- cold holding, cooked pasta 45F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pizza station- Pizza slices 91F- hot holding- food left out on counter- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. Chemical spray bottle -
Handwash sink used for purposes other than handwashing. At handwash sink by dish washing area- metal sheet pans inside handwash sink- operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink- by pizza station handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between reach in co9er and prep counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline- fan soiled above prep counter.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator soup overnight (59-60F - Cooling). See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator soup overnight (59-60F - Cooling). See stop sale.
Can opener soiled with food debris. Operator hand can opener washed and sanitized.
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.