EDDIE & VINNY'S COASTAL ITALIAN
4520 PGA BLVD STE 100, Palm Beach Gardens FL 33418 · 561-421-1281
Last inspected Mar 30, 2026 · 11 visits since January 2024
FEB 25
NOV 25
JAN 26
MAR 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. At cook line, waste water back up from floor drains from use of handwashing sinks. Area with drain backup cannot be isolated as it is located in the center of cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007663 | Jan 29, 2025 | Mar 23, 2026 | $800 |
| 2--2024026146 | Apr 11, 2024 | May 21, 2024 | $600 |
| 2--2023030043 | May 10, 2023 | Jun 19, 2023 | $200 |
Inspection history
11 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, tomato sauce (128F - Hot Holding); pasta fagiole (112F - Hot Holding). Operator stated items need out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by utensils inside sink. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Mar 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 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 cook line, Employee used soiled cloth to wipe hands then proceeded to prepare foods without washing hands. Advised operator of proper handwashing. Operator educated employee, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw chicken (47F - Cold Holding); marinated sliced tomatoes (48F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into walk in to quick chill.
Nonservice animals in the food establishment or on premises. Non-service Dog inside of establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance. Operator removed lid cover to clean.
Clams/mussels/oysters removed from original container for long-term storage. At cook line low boy, fresh mussels tag not with pan of mussels that was removed from original container. Operator provided tag.
Floor area(s) covered with standing water. At kitchen near soda rack, standing water on floor.
No handwashing sign provided at a hand sink used by food employees. At dish area designated hand sink, no hand wash sign. Provided sign to operator.
Soiled dry wiping cloth in use. At cook line, Employee used soiled dry wiping cloth to wipe surface, knife, clean plate and hands. Advised operator of proper use of wiping cloths. Operator removed wiping cloth.
Jan 30, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 29, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, brown butter dated 12/24. See stop sale.
Live, small flying insects found At kitchen, small flying insects Dish area-2 Cook line-5 Landing on walls, shelves
Sewage/wastewater backing up through floor drains. At cook line, waste water back up from floor drains from use of handwashing sinks. Area with drain backup cannot be isolated as it is located in the center of cook line.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 113F. Operator removed utensils.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-lemons over cooked octopus. Advised operator of proper storage. Operator stored correctly.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler.
Cutting board has cut marks and is no longer cleanable. At pasta station.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef over raw fish not in commercial packaging at tall stainless reach in freezer. Operator 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. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) 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. Rear walk in cooler: Buffalo sauce with butter (51F - Cold Holding); diced tomato mozzarella salad (50F - Cold Holding); pizza sauce ingredients added (51F - Cold Holding); vodka sauce (tomato sauce) (51F - Cold Holding); meat sauce (52F - Cold Holding); pomodoro (52F - Cold Holding); pomodoro (50-60F - Cold Holding); mozzarella (50F - Cold Holding); cooked quinoa (51F - Cold Holding); cooked tomatoes (51F - Cold Holding); pasta fagioli (51F - Cold Holding); cut romaine (53F - Cold Holding); beef demi (50F - Cold Holding); cooked Brussels (53F - Cold Holding); roasted garlic (50F - Cold Holding); lasagna roll (49F - Cold Holding); mashed potatoes (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (128F - Hot Holding) Observed in steam bath at range cook top. Per operator, out of temperature for approximately 15 minutes. Operator placed back on stove to reheat to 165+F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have black mold like substance at pasta station cooler.
Cutting board has cut marks and is no longer cleanable. At pasta station.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted garlic made 2/18 no date mark at walk in cooler. Operator dated product.
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - Caesar dressing date marked 11/20/24 and pesto date marked 11/22/24 not used within 7 days - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline area-sliced cheese 48F- cold holding- food not prepared or portioned today- food over stacked - food out of temperature for 2 hours- operator placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At handwashing sink near prep area/ Cookline - employee washed wiling cloth in hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar on menu with no indication that the item is raw/ undercooked- as per operator establishment makes the Caesar dressing with raw shell eggs.
No paper towels or mechanical hand drying device provided at handwash sink by prep area/ cookline.
Employee with no hair restraint while engaging in food preparation- for employee preparing food at cookline.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cookline in standing water of 99F- operstor turned on stove to reheat water.
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 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. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.Per chef held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (49F - Cold Holding) on cook line sitting out at room temperature. Per operator held less hour. Not portioned or prep today. Operator placed in ice bath.
Clam/mussel/oyster tags not marked with last date served. Observed one tag not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked meat balls (45-48F - Cooling) in covered deep plastic container in walk-in cooler.
Handwash sink used for purposes other than handwashing. Observed cook lobster being defrosted in hand washing sink next to coffee machine. Employee removed
In-use utensil stored in sanitizer between uses. Observed tongs stored in sanitizer between uses on cook line. Employee removed.
Jan 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged over cooked pasta - 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 reach in cooler at in door bar area- Milk 52-53F- 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 reach in cooler at in door bar area- Milk 52-53F- cold holding- food not prepared or portioned today - food out of temperature overnight - see stop sale.
Handwash sink used for purposes other than handwashing. At dishmachine area- Handwash sink with larger strainer inside- operator removed.
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- Date truffle cream sauce made 4 days ago not date marked- operator date marked.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline - soiled wiping clothes stored on prep counter- 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.