EATALIANO PANINI BAR
1 MAIN ST STE 100, Tequesta FL 33469 · 561-295-5086
Last inspected Feb 13, 2026 · 7 visits since November 2023
APR 24
SEP 24
DEC 24
JUL 25
FEB 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. Not available at time of inspection. Bodily fluids procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063162 | Jul 29, 2025 | Sep 22, 2025 | $400 |
Inspection history
7 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Non-food grade paper used as liner for cut lettuce container in prep area. Operator removed paper.
No chemical chlorine test kit provided when using sanitizer warewashing machine or wiping cloths.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 112F. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in bucket.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 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) Advised to operator to sanitize via triple sink with chlorine sanitizer 50-100ppm.
Non-food grade paper/paper towel used as liner for food container. Cut lettuce stored and in direct contact with Paper towel at sandwich flip top cooler. Cooked eggplant stored and in direct contact with Paper towels in flip top cooler on cook line. Operator removed paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over fully cooked mussels not in commercial packaging at stainless reach in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli case: tomato sauce (house made) (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to move product to another operable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (134F - Hot Holding) Observed in crock pot in kitchen. Per operator, out of temperature for approximately 30 minutes. Operator placed on stove to reheat to 165+F.
Handwash sink used for purposes other than handwashing. Glass jar and sanitizer bucket in hand wash sink by front register area. WD-40 and bleach cleaner spray stored on hand wash sink in kitchen. Operator removed items from sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink.
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel as liner for sliced sausage at pizza cooler. Employee removed paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over fully cooked meatballs not in commercial packaging at tall reach in freezer in kitchen. Employee stored properly.
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. lasagna (46F - Cold Holding); butter (48F - cold holding) Observed at tall reach in cooler by pizza oven. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (46F - Cold Holding); butter (48F - cold holding) Observed at tall reach in cooler by pizza oven. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Employee removed to clean and sanitize.
Handwash sink used for purposes other than handwashing. Bucket with cleaning rag observed in hand wash sink by front counter.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine sanitizer at dish machine and sanitizer buckets.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometers in ice water: Inspector: 32F Operator: 20F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked Stuffed artichokes made 12/7 not labeled at clear glass reach in cooler in kitchen. Employee dated properly.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Lasagna, eggplant Parmesan and manicotti no address on packaging. Educated operator on minimum labeling requirements.
Plumbing system improperly installed or repaired. Overflow tube from espresso machine discharging into hand wash sink. Advised operator to remove discharge hose from hand wash sink.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towels separating layers of cooked chicken at low boy cooler on cook line. Operator removed paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw veal not in commercial packaging over cake at stainless reach in freezer. Raw shell eggs over produce stainless reach in freezer by cook line. Operator stored properly.
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. Not available at time of inspection. Bodily fluids procedure sent to operator.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink by front counter. Overflow tube from espresso machine draining into handwashing sink by front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure sent to operator.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometer in ice water. Inspector 32F Operator 20F
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled at triple sink. Advised operator to label all chemicals.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink chlorine sanitizer 50ppm.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Lasagna at self service case in lobby missing location made information. Operator placed location stickers on product.
Plumbing system improperly installed or repaired. Overflow tube from espresso machine draining into handwashing sink by front counter.
Apr 3, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta (49°F - Cooling) over night in stand up reach in cooler in kitchen. In a covered container at the bottom of cooler. Cold air circulation could be obstructed. 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. Pasta (49°F - Cooling) over night in stand up reach in cooler in kitchen. In a covered container at the bottom of cooler. Cold air circulation could be obstructed.
Handwash sink not accessible for employee use at all time, dishes stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
No soap provided at handwash sink at entrance to kitchen. Operator provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper 35°F removed from freezer last night. Stored on cook line vacuum package not removed. Cook removed package.
Ice scoop handle in contact with ice at front counter. Operator removed scoop.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked breaded chicken. Operator removed.
Pasta prepared inside cheese wheel for customer consumption. Cheese wheel used for multiple meals and can not be cleaned and sanitized. Surface not smooth easily cleanable and food debris will be left inside. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Pasta prepared inside cheese wheel for customer consumption. Cheese wheel used for multiple meals and can not be cleaned and sanitized. Surface not smooth easily cleanable and food debris will be left inside.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Panini prep: 48°F-55°F mozzarella, for less than one hour. Stored on top of container in flip top cooler. Operator placed inside cooler.
Ice scoop handle in contact with ice. 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.