GIOVANNIS PIZZA & PASTA
3900 NORTHLAKE BLVD, Palm Beach Gardens FL 33403 · 561.799.7998
Last inspected Mar 19, 2026 · 11 visits since December 2023
AUG 24
DEC 24
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A 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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,180
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009960 | Dec 10, 2025 | Mar 19, 2026 | $400 |
| 2--2025012936 | Dec 20, 2024 | Mar 24, 2025 | $200 |
| 2--2022053376 | Aug 18, 2022 | Dec 9, 2022 | $700 |
| 2--2021044998 | Aug 19, 2021 | Oct 14, 2021 | $200 |
| 2--2019013169 | Mar 4, 2019 | Apr 3, 2019 | $200 |
| 2--2016022147 | Apr 27, 2016 | Jun 2, 2016 | $480 |
Inspection history
11 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin
Cutting board has cut marks and is no longer cleanable- some at cook line Water
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line Water
Dec 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw beef stored over unwash produce Operator stored properly Educated operator on safe storage practices
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in cooler at cook line: raw scallops over cooked calimari At walk in cooler: Tiramisu made with raw eggs stored over ready to eat products Educated operator on safe storage practices Operator stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwash produce mushrooms over ready to eat products bread Operator stored properly Educated operator on safe storage practices
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority6 Intermediate1 Basic
Show 16 findings ▾
Container of medicine improperly stored. Medicine stored over where pizzas are boxed, operator removed
Dented/rusted cans present. See stop sale. 2 dented cans black olives tomatoes enteros
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch their face and then continue to portion cooked pasta Educated employee on proper handwashing, employee washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat sandwiches with their Bare hands then sold food. Observed employee pushing with his bare hands pizza to sell to a customer. Educated to wash their hands and wear gloves with ready to eat food Operator washed hands and put on gloves
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw beef stored over unwash produce Operator stored properly Educated operator on safe storage practices
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in cooler at cook line: raw scallops over cooked calimari At walk in cooler: Tiramisu made with raw eggs stored over ready to eat products Educated operator on safe storage practices Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on top of stove: chicken stock (89F - Hot Holding) As per operator out of temperature for approximately 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on top of stove: chicken stock (89F - Hot Holding) As per operator out of temperature for approximately 4 hours See stop sale At steam table on cook line: homemade tomato sauce (98F - Hot Holding) As per operator out of temperature for approximately 2 hours. Operator reheat product back up to 165+F
Toxic substance/chemical improperly stored. Bottle of Degreaser stored on pizza prep table. Operator removed from prep table
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed form
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. Emailed to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler cooked pasta (63F cooling at 2:10 since 2:10 at 3:33 61F cooling, Flip top cooler cooked broccoli (46F - Cooling) at 2:47pm since 1:47pm at 3:35 same., At this current cooling rate products will not cool to 41F within 6 hours. flip top cooler: Large Chopped lettuce (55F cooling at 2:06 since 2; at 3:34 same. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved all items to walk in cooler and removed lid from cooked pasta.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu not indicated in menu that it contains raw eggs
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No Employee report agreement for new employee. Emailed form
Spray bottle containing toxic substance not labeled. bottle of degreaser with no label on bottle Advised operator to label
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwash produce mushrooms over ready to eat products bread Operator stored properly Educated operator on safe storage practices
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked bean in sauce dated 5/28 in walk-in cooler; See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked bean in sauce dated 5/28 in walk-in cooler; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic (45F - Cold Holding)in cooler at cook line; food container stored on top of other food containers; unable to get the cold air; food not prepared or portioned today; as per operator food out of temperature for an hour; food moved on the bottom of the cooler;
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- garlic in oil at cook line; as per operator since 11:00 am; time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (132F - Hot Holding); meatballs (124F - Hot Holding)in steam table at cook line; as per operator food out of temperature for about 30 minutes; food placed back on the top stove to reheat to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at pizza station
Handwash sink at prep area by the office not accessible for employee use at all times- plastic vinegar container stored inside and stacked posts and pans in front of it; advised to remove all
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 raw beef in ROP in walk-in cooler; as per operator food placed in bag 24 hours prior; advised to remove from the package and apply for HACCP plan; operator removed package;
Food stored on floor- big plastic container of sauce in walk-in cooler; advised to store properly
Reach-in cooler interior/shelves have accumulation of soil residues-all coolers throughout
Dec 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in glass door cooler, Raw chicken stored over sodas. Advised operator of proper storage, operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked broccoli (51F - Cold Holding); cooked pasta (47F - Cold Holding), not prepared or portioned today. Operator stated product out of temperature approximately 1 hour. Operator placed items on ice for quick chill.
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.
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.
Food stored on floor. At walk in cooler, food stored on floor. Advised operator of proper storage.
Aug 20, 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 ▾
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.
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - marinara sauce (104F - Hot Holding); meat sauce (104F - Hot Holding) held over 3 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station drawer -sliced mozzarella (47F - Cold Holding) operator states not portioned or prepared today held in unit over night and more than 4 hours - see stop sale. Walk in cooler - cut butter (44F-46F - Cold Holding); cooked sausage (44F-45F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station drawer -sliced mozzarella (47F - Cold Holding) operator states not portioned or prepared today held in unit over night and more than 4 hours - see stop sale. Walk in cooler - cut butter (44F-46F - Cold Holding); cooked sausage (44F-45F - Cold Holding) operator states not portioned or prepared today held in walk in cooler overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - marinara sauce (104F - Hot Holding); meat sauce (104F - Hot Holding) held over 3 hours - see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting atop hot line make table top unit - roasted sliced garlic in oil (58F - Cooling) 3:00 heat cooling since 12:00pm recheck 3:40pm 54F. Operator moved to walk in freezer to facilitate the cooling process.
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.
Bowl or other container with no handle used to dispense food. Soufflé cup in sun dried tomatoes - operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from in between the hot line make table and Bain Marie.
No handwashing sign provided at a hand sink used by food employees. At hot line hand sink - operator provided.
Apr 3, 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated that no measuring device available.
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual triple sink sanitization until dishmachine is repaired. Dish machine temperature <160F, advised operator to set up triple sink to sanitize dishes until machine is corrected
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated that no measuring device available.
No paper towels or mechanical hand drying device provided at handwash sink. At prep sink hand washing station, made operator aware.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. At dry storage area bottle with mineral oil not labeled, operator labeled
Bowl or other container with no handle used to dispense food. At prep area container of sugar has plastic bowl as a scoop, operator removed
Current Hotel and Restaurant license not displayed.
Dec 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. At dry storage area; dented #10 size can peeled tomatoes and dented #10 size can pineapples. See stop sale. Operator segregated cans.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature - Not Set Up). Operator stated no measuring device available for measuring utensil surface temperature.
Food stored on floor. At walk-in freezer; containers of soup stored on floor. Operator removed from floor.
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.