EVO ITALIAN
150 N US HWY 1 #11-13, Tequesta FL 33469 · 561.745.2444
Last inspected Apr 22, 2026 · 9 visits since December 2023
APR 24
SEP 24
JAN 25
OCT 25
APR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090171 | Oct 21, 2025 | Jan 15, 2026 | $160 |
Inspection history
9 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area. 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. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door and started handling clean equipment and dishes without washing hands first. Employee went to wash his hands.
Raw animal food lamb chop stored over/not properly separated from ready-to-eat marinara sauce on cook line. Cook removed lamb chop.
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 47F, marinara 49F, cooked yesterday, cooling in deep, covered containers in 4 door reach in cooler in prep area.
Handwash sink not accessible for employee use at all times dishes stored in sink at back door. Employee removed dishes.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to ice machine. Batterie empty. Operator replaced battery.
Carbon dioxide tanks not adequately secured next to soda machine. Operator secured during inspection.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at tall stainless reach in cooler in prep/storage area. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Vodka sauce (cream and tomato) made 10/14 at tall stainless reach in cooler in prep/storage kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with heavy accumulation of food debris. Operator cleaned and sanitized can opener blade. Observed black mold like substance on cutting boards throughout kitchen.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cooked short rib in reduced oxygen packaging at stainless reach in cooler in prep/storage kitchen. Operator placed date and time of ROP for product. Observed Raw steak in reduced oxygen packaging at stainless reach in freezer in prep/storage area. Operator placed date and time of ROP for product. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans.
Cutting board has cut marks and is no longer cleanable. On cutting boards throughout kitchen.
Hole in or other damage to wall. Holes in wall by hand wash sink near back door to kitchen, by employee restroom in prep/storage area.
Reach-in cooler shelves with rust that has pitted the surface. At salad station cooler.
Jan 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Marinara made 12/30 observed in reach in cooler in dry storage area. See stop sale.
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. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. 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. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. Not available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by ice machine in dry storage area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Ribeye in reduced oxygen packaging from 12/31 at reach in cooler on cook line, beef tenderloin in reduced oxygen packaging at reach in freezer in dry storage area. Per operator, reduced oxygen packaging is conducted onsite for these items. Please email DHR.specialprocess@myfloridalicense.com for information regarding HACCP Plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked spaghetti made 1/4 no date mark at reach in cooler in dry storage area.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine.
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority7 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over spinach at reach in cooler on cook line. Operator stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in order by date. Educated operator on shellfish tag procedures.
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. Vomit and diarrhea clean up procedure sent to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by ice machine.
No soap provided at handwash sink. At hand wash sink by ice machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is using reduced oxygen packaging in house for ribeye and ny strip steak. No date marking on steaks to verify packing date. Please contact Jose Quinones at Jose.quinones@myfloridalicense.com for information on how to submit a HACCP plan to DBPR.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked linguine made 9/10 not labeled in tall reach in cooler in prep area. Operator labeled product.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Cook began working and putting on gloves after entering the kitchen from the outside, without first washing hands. Cook washed his hands and put on gloves.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Home made tomato sauce 68°F-74°F, Beef stew 68°F-72°F in reach in cooler in prep area. Foods were cooked yesterday and stored in deep covered containers in overfilled reach in cooler in prep area. 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 70 degrees Fahrenheit within 2 hours. Home made tomato sauce 68°F-74°F, Beef stew 68°F-72°F in reach in cooler in prep area. Foods were cooked yesterday and stored in deep covered containers in overfilled reach 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. Cheesecake 46°F-48°F, overfilled refrigerator prevents air from circulating. Bid sheet pans stored above the cheesecake. Cheesecake was not prepped or baked today, in cooler since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake 46°F-48°F, overfilled refrigerator prevents air from circulating. Bid sheet pans stored above the cheesecake. Cheesecake was not prepped or baked today, in cooler since yesterday. See stop sale.
Clam tags not marked with last date served.
Clam tags removed from original container prior to container being emptied.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3.6.24
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock 55°F, Sunday sauce 49°F in reach in cooler in back kitchen, cooked yesterday morning. Items are in deep tightly covered containers.
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. Chicken stock 55°F, Sunday sauce 49°F in reach in cooler in back kitchen, cooked yesterday morning. Items are in deep tightly covered containers.
Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during inspection.
Clam tag removed from original container prior to container being emptied in reach in cooler in prep kitchen. Reviewed proper procedures with cook.
Clam tags not marked with last date served.
Calamari stored on floor in kitchen. Operator moved on a shelf.
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.