GRANDES ITALIAN RISTORANTE & PIZZERIA
4580 DONALD ROSS RD STE 119, Palm Beach Gardens FL 33410
Last inspected Apr 27, 2026 · 13 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
AUG 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 1 live fly at pizza display case at the front counter in the dining room 2 live flies at the small bar in the dining room 2 live flies at the outside bar Operator started to clean areas;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024013222 | Feb 23, 2024 | Jun 20, 2024 | $400 |
| 2--2023070393 | Nov 30, 2023 | May 22, 2024 | $400 |
| 2--2021037026 | Jul 12, 2021 | Sep 23, 2021 | $400 |
| 2--2020051465 | Sep 9, 2020 | May 17, 2021 | $400 |
Inspection history
13 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment removed 2 hand washing sinks from kitchen area, discussed with operator to replace sinks.
Apr 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found Approximately 4 small live flying insects on clean and sanitized dishes. Approximately 3 small live flying insects on sealed sauce bottles. Approximately 10 small live flying insects in floor drain in kitchen. Discussed with operator to eliminate flying insects and clean and sanitize areas.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment removed 2 hand washing sinks from kitchen area, discussed with operator to replace sinks.
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found Approximately 4 small live flying insects on clean and sanitized dishes. Approximately 3 small live flying insects on sealed sauce bottles. Approximately 10 small live flying insects in floor drain in kitchen. Discussed with operator to eliminate flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored directly above vegetables, discussed with operator who corrected storage of products.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment removed 2 hand washing sinks from kitchen area, discussed with operator to replace sinks.
Floor soiled/has accumulation of debris. Floors at cook line under equipment soiled with thick build up of grease and food residues, discussed with operator to clean and sanitize areas.
Food stored on floor. In walk in cooler containers of sauces stored on floor, discussed with operator who removed products from floor.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Faucet/handle missing at plumbing fixture- hot water in ladies bathroom
Feb 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken parmigiana (54F - Cold Holding); raw chicken (54F - Cold Holding); in unit #1 at cook line artichoke (53F - Cold Holding); sausage (53F - Cold Holding); raw shell eggs (73F - Cold Holding)in unit #2 at cook line cooked chicken (46F - Cold Holding); mozzarella (46F - Cold Holding); pizza sauce (47F - Cold Holding); shredded cheese (47F - Cold Holding) in cold holding unit at pizza station As per operator foods not prepared or portioned; foods out of temperature for approximately 2 hours; operator placed foods in ice baths to quickly chill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets and doors cold holding units at cook line; beverage coolers at outside bar
Walk-in cooler shelves with rust that has pitted the surface.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 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. Observed employee dumping dirty water from container stored inside handwashing sink at cook line, touching table bags to check on boiling pasta, touching pasta with bare hands, wiping hands on visibly soiled apron, touching coking pasta with bare hands again, touching other food containers without washing hands; educated Employee washed hands
Live, small flying insects found Observed 1 live fly at pizza display case at the front counter in the dining room 2 live flies at the small bar in the dining room 2 live flies at the outside bar Operator started to clean areas;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of cooked broccolini in cooler #1 at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken parmigiana (54F - Cold Holding); raw chicken (54F - Cold Holding); in unit #1 at cook line artichoke (53F - Cold Holding); sausage (53F - Cold Holding); raw shell eggs (73F - Cold Holding)in unit #2 at cook line cooked chicken (46F - Cold Holding); mozzarella (46F - Cold Holding); pizza sauce (47F - Cold Holding); shredded cheese (47F - Cold Holding) in cold holding unit at pizza station As per operator foods not prepared or portioned; foods out of temperature for approximately 2 hours; operator placed foods in ice baths to quickly chill
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- individual pizza pies, garlic rolls and calzone at pizza display case at the front counter inside dining room- since 12:00; operator time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (115F - Hot Holding); Demi glaze (110F - Hot Holding); beef stock (115F - Hot Holding)in steam table next to burners at cook line; as per operator food reheated approximately 2 hours prior to; no water inside the steam table; steam table missing heat dial; unable to turn on; advised operator to reheat to 165 F and keep food at 135 F or above at all times;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (46-47F - Cooling)at 1:05 to 47 at 1:23 since 11:00; in cooler at pizza station; at this rate food will not reach 41 F or below within 4 hours; food placed in ice
Handwash sink at cook line used for purposes other than handwashing- to store dirty food container Removed
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured- at the dry storage area/ soda machine Operator secured
Floor area(s) covered with standing water- part at outside bar and walk-in cooler
Floor soiled/has accumulation of debris- at dry storage area: mold like substance inside walk-in cooler; inside dining room bar;
Food stored in a location that is exposed to splash/dust. Ice machine bin has no cover lid; motor on top of the machine is exposed; Advised operator to cover ice bin
Food stored on floor- big containers of sauce and dressings on the floor in walk-in cooler Advised to store properly
No conspicuously located ambient air temperature thermometer in holding units at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets and doors cold holding units at cook line; beverage coolers at outside bar
Reach-in cooler interior/shelves have accumulation of soil residues- heavily soiled with food debris - all units and walk-in cooler
Unwashed vegetables stored above ready-to-eat food like marinara sauces in wall-in cooler; operator stored properly
Walk-in cooler shelves with rust that has pitted the surface.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mushrooms in cooler at cook like Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. filet mignon (45F - Cold Holding); lasagna (45F); in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 20 minutes; food placed in ice;
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling tiles above kitchen
Food stored on floor- containers of dressing in walk-in cooler; stored properly
Ice scoop handle in contact with ice at front counter Removed
Walk-in cooler interior/shelves have accumulation of soil residues.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order
Standing water in floor by walk-in cooler
Unwashed fruits/vegetables stored with ready-to-eat sauces and soups Stored properly
Feb 26, 2024□ Emergency Order Callback CompliedComplaint Investigation
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 at cook line
Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher;
Feb 24, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold presence inside the ice bean at the back of the kitchen;
Accumulation of debris inside warewashing machine. Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar
Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars
Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on rusty surface at the bar Pots and pans stored on rusty shelves at dishwasher area Clean pots stored inside mop sink at the back of the kitchen Clean glasses stored next to handwash sink at cook line exposed to splashing water
Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen.
No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units;
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the walls at three compartment sink Heavy Mold like presence on dish racks
Ripped/worn tin foil used as shelf cover- at cook line
Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar;
Stored food not covered. No lid at ice machine at the back of the kitchen
Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler; Advised to store properly
Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher;
Feb 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 40 violations recorded, 14 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
14 High priority6 Intermediate20 Basic
Show 40 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale
Employee dried hands on clothes/apron/soiled towel after washing. Emoted washed hands with no soap, dried hands on apron put gloves on and started preparing food; Educated and advised to wash hands;
Employee failed to wash hands before putting on gloves to initiate a task working with food- employees left cook line went to the back of the kitchen; returned put gloves on without washing hands and started working with foods; educated; advised to wash hands;
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. Employee picked nose and touched clean bowls; educated; advised to wash hands
Food with mold-like growth. See stop sale. Mold like substance on ice cubes inside ice machine at the back of the kitchen; See Stop Sale
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.- ice sink / chest at the bar has presence of broken glass and food debris
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment- roach and ands spray can next to ice machine; removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. filet mignnion (49-50F - Cooling)at 10:45 to 52 F at 11:10 since 9:30; in cold holding drawers at cook line At this rate food will not reach 41 F or below; moved to different cooler;
Toxic substance/chemical improperly stored. Sanitizer bottle stored next to clean utensils at front counter; stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
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 paper towels or mechanical hand drying device provided at handwash sink at dishwasher area;
No probe thermometer provided to measure temperature of food products.
Non-pitting surface rust on food-contact equipment. Clean glasses stored on rusty rack at the bar area;
Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bottle at front counter; labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold presence inside the ice bean at the back of the kitchen;
Accumulation of debris inside warewashing machine. Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar
Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars
Carbon dioxide/helium tanks not adequately secured- at the back of the kitchen
Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on rusty surface at the bar Pots and pans stored on rusty shelves at dishwasher area Clean pots stored inside mop sink at the back of the kitchen Clean glasses stored next to handwash sink at cook line exposed to splashing water
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line and on top of dishwasher
Employee drinking in a food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack with personal cloths stored on prep table next to meatballs by cook line; Advised to remove
Equipment and utensils not properly air-dried - wet nesting- wet rags stored on top of clean utensils on the shelves at dishwasher area;
Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen.
No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units;
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the walls at three compartment sink Heavy Mold like presence on dish racks
Objectionable odors in bathroom or other areas of the establishment- at outside bar
Reach-in cooler interior/shelves have accumulation of soil residues all coolers at cook line and walk-in cooler;
Ripped/worn tin foil used as shelf cover- at cook line
Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar;
Standing water in floor under ice maker by mop sink;
Stored food not covered. No lid at ice machine at the back of the kitchen
Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler; Advised to store properly
Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher;
Nov 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank, put gloves on and touched spoon to prep food; educated; employee washed hands and put new glove on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over strawberries in one door cooler by pizza oven Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (60F - Cold Holding); raw chicken (60F - Cold Holding); in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken base (120F - Hot Holding); beef stock (124F - Hot Holding);in steam table #2 at cook line; as per operator food out of temperature for approximately 30 minutes; operator placed on the stove to reheat to 165 F
Clams and mussels tags not marked with last date served. Advised to mark the last date served
Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
No soap provided at handwash sink at dishwasher area; Advised to provide
Clean utensils or equipment stored on rusted shelves next to three compartment sink Advised to store properly
Employee eating in a food preparation or other restricted area. Employee drinking at cook line Educated;
Floor tiles missing and/or in disrepair- cracked in walk-in cooler and some parts in food prep at the back
Food stored on floor. Mussels on the floor in walk-in cooler Advised to stored 6 inches off the floor.
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Standing water in bottom of walk-in-cooler and 2 reach in coolers at cook line
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.