GINOS PIZZA AND WINGS
4316 FOREST HILL BLVD, Palm Springs FL 33406 · 3053011728
Last inspected Jul 23, 2026 · 10 visits since October 2023
JUL 24
DEC 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
★ 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--2025009971 | Dec 11, 2024 | Mar 18, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - pizza by slice; since 1 pm; time marked;
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 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled phone then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Advised Operator to renew license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top; fresh garlic in oil (48F - Cold Holding). Operator stated not prepared or portioned today, held for less than 4 hours, added to written time control procedures, applied time mark. At pizza make top; house made tomato pizza sauce (48F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, moved to reach in cooler.
Toxic substance (cleaning chemicals) improperly stored on shelf up against/touching plastic 2 liter soft drink bottles. Operator moved soft drinks.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated pizza by the slice held using 4 hour time as a public health control, time mark applied, no written procedures. Operator wrote out procedures during inspection.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee changed sanitizer water at triple sink, washed hands at hand wash sink and then dried hands on soiled apron after washing and then began preparing/portioning pizza dough. Discussed with employee who then rewashed hands and dried properly with paper towels.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Unwashed mushrooms stored over cooked chicken wings in walk-in cooler. Operator moved unwashed mushrooms to lower shelf.
Dec 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added bleach to 100ppm.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Advised Operator to renew license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened package of raw comminuted beef stored over bread and cheese sticks. Operator moved raw beef to bottom shelf.
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 Countertop dessert cooler; cheesecake (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Countertop dessert cooler; cheesecake (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Manager or person in charge lacking proof of food manager certification. James Liberati.
Spray bottle containing toxic substance (all purpose cleaner) not labeled. Operator labeled.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade to chlorine 100ppm.
Nonfood-grade bags used in direct contact with food. At reach in freezer; non-food grade "thank you" bag used to store/in direct contact with rolls. Advised Operator to remove and only use food-grade bags/wrap/storage containers.
Raw animal food stored over/not properly separated from ready-to-eat food. At triple door stainless reach in cooler; raw shell eggs stored over ready to eat cheese. Operator moved eggs to bottom shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; house made marinara (85F - Cooling 2:05pm/85F - Cooling 2:30pm). Operator stated cooling for 1 hour, in deep, full container with tight fitting lid, at this rate will not reach 70F within 2 hours, removed lid and split into smaller shallow containers to facilitate faster cooling.
Mar 6, 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. At Dining room triple door upright stainless reach in cooler; opened/plastic wrapped provolone cheese stored in unlocked cooler with no signage posted along side customer seating. Operator moved to reach double door stainless reach in cooler. Advised to lock cooler and post signage.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed lettuce/tomatoes/cucumbers stored over ready to eat house made pizza sauce. Operator moved unwashed produce below sauce.
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling vents rusty and dripping on the floor in the kitchen.
Ice buildup in reach-in freezer, in kitchen.
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched tongs without washing hands. Discussed with employee. Employee removed clean tongs and went to wash hands.
Nonfood-grade bags used in direct contact with food. At reach in freezer; bread stored in direct contact with thank you to go bags. Operator removed bread from bags.
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 flip top cooler at cook line; feta cheese (45F - Cold Holding); garlic (45F - Cold Holding); lettuce (45F - Cold Holding); sliced cheese (45F - Cold Holding); turkey (45F - Cold Holding); shredded mozzarella (45F - Cold Holding) chicken cutlets (50°f cold holding) pasta (53°F cold holding) ricotta cheese ( 50°F cold holding) cheese cake 54°F Operator stated not prepared or portioned today, held in cooler over night. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line; feta cheese (45F - Cold Holding); garlic (45F - Cold Holding); lettuce (45F - Cold Holding); sliced cheese (45F - Cold Holding); turkey (45F - Cold Holding); shredded mozzarella (45F - Cold Holding) chicken cutlets (50°f cold holding) pasta (53°F cold holding) ricotta cheese ( 50°F cold holding) cheese cake 54°F Operator stated not prepared or portioned today, held in cooler over night. See stop sale.
Ceiling/ceiling vents rusty and dripping on the floor in the kitchen.
Employee with no hair restraint while engaging in food preparation, both employees.
Ice buildup in reach-in freezer, in kitchen.
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.