LA MASSERIA
5520 PGA BLVD #100 & 104, Palm Beach Gardens FL 33418 · 561.660.8272
Last inspected Mar 24, 2026 · 10 visits since December 2023
APR 24
JUL 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe tomato sauce over two hour (113F - Cooling). Operator put tomato sauce back stove to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038057 | Mar 24, 2026 | Jun 11, 2026 | $400 |
| 2--2025081577 | Sep 29, 2025 | Nov 24, 2025 | $400 |
| 2--2024000510 | Dec 13, 2023 | Jan 23, 2024 | $200 |
Inspection history
10 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, bolognese (45F - Cold Holding); pico de gallo (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of cold holding parameters. Operator discared items.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dry storage, employee beverage stored on shelf with food. Operator removed.
Soiled dry wiping cloth in use. At cook line, employee using dry soiled cloth to wipe surfaces and equipment.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. At kitchen prep table, fish thawing in standing water. Operator removed fish from water.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. Employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands properly.
Raw animal food stored over canned/bottled drinks. At reach in cooler - Raw shell eggs stored over bottles of water- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork/veal stored over container of olives- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cooked Meatballs 47F- cold holding, ham 47F- cold holding, cooked asparagus 47F- cold holding, cooked broccoli 47F- cold holding, soup 46F- cold holding, couscous 45F- cold holding, cooked pasta 45-47F- cold holding, mozzarella 46-47F- cold holding, whipped ricotta 46F- cold holding, cooked pasta 47F- cold holding- food not prepared or portioned today- food out of Temperature for 2 hours- operator placed in ice bath to quick chill.
Spray bottle containing toxic substance not labeled. Chemical spray bottle with vinegar not labeled - operator labeled.
Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocados with stickers still attached - educated operator- employee removed and stored properly.
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Bread stored and in direct contact with garbage bag at storage bin in kitchen. Operator removed bread from garbage bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over pears and avocado at salad station. Operator stored products properly.
Handwash sink used for purposes other than handwashing. Hand wash sink being used as dump sink as evidenced by perforated pan in hand wash sink at bar. Strainer in handwashing sink at salad station in kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At outside and inside bar.
Jul 25, 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 some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler - cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler near prep area- container of herbs with no food grade paper napkin in contax with the herbs- educated operator - operator removed the napkin.
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. At walk-in cooler - cooked meat balls 45F at 2:25 (cooling overnight) lasagna 45F at 2:25 (cooling overnight) food covered and stored in large quantity - at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cut fish 49-50F- cold holding, Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cut fish 49-50F- cold holding, Whole raw fish 48F-cold holding, ricotta stuffing 48F- cold holding, Mozzarella 45F-cold holding, butter 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At walk in cooler -, ground beef 48F-cold holding raw beef 45F-cold holding raw duck 44F-cold holding, raw chicken 44-45F- cold holding- food not prepared or portioned today- food out of temperature overnight- operator placed food in walk in freezer to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- shredded cheese 45F at 2:25 to 45F at 4:00( cooling since 9AM)- food covered- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale.
Toxic substance/chemical improperly stored. At dry storage shelf - can of Wd-40 stored over seasonings operator removed.
At cookline reach in cooler- Clam tag removed from original container prior to container being emptied- operator provided tag and kept with product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler - cut tomatoes 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked peppers and onions 48F at 2:55 to 48F at 3:45 ( cooling since 2:45), cooked mushrooms 45F at 3:05 to 45F at 4:30 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill. At reach in cooler- sliced cheese 45-47F at 2:55 to 45-47F at 4:30 ( cooling since 2:40) cooked green beans at 47-52F 2:55 to 45-47F at 4:30 ( cooling since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed food in walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At bar handwashing sink - employee dumping ice into sink- educated operator.
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/
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.
Food stored on floor. At walk in freezer containers of chicken stored on floor - operator moved off floor.
Apr 23, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe tomato sauce over two hour (113F - Cooling). Operator put tomato sauce back stove to reheat.
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. Observe dishwasher handling soiled dishes and without washing hands handling clean pot.
Toxic substance/chemical improperly stored. Observe cleaner above ice. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe tomato sauce over two hour (113F - Cooling) due to being in deep plastic container and cup.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area.
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
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 dish machine area- employee handled dirty utensils and then proceeded to handle clean dishes- without washing their hands- educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back prep area- approximately 12 small flying insects landing on soda boxes, prep counters, and deli slicer. At cookline area observe approximately 2 small flying insects landing on and above prep counters. At back storage area- approximately 3 small flying insects landing on clean dishes. At bar area- approximately 2 small flying insects landing on bar counter top where customers are served.
Non-food grade paper/paper towel used as liner for food container. At cookline reach in cooler- pasta in contact with non food grade paper towels- operator removed.
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. At walk in cooler -Egg plant parm 46-50f at 1:00 ( cooling overnight), cooked chicken 50-53F at 1:00 ( cooling overnight)- food covered and stacked- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Equipment drain line draining into handwash sink. At handwash sink near pastry station- with water drain line - draining into sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area-marinara sauce 104-120F at 1:15 to 98-115F at 1:55 ( cooling since 1:00)- food in large quantity- at current rate of cooling food will not reach 70F within remaining time- operator moved to walk in freezer to quick chill.
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/
Spray bottle containing toxic substance not labeled. At prep counter near dish area- spray bottle of utensil cleaner- operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled by dishmachine area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area utensil I'm standing water of 77F- operator removed.
No handwashing sign provided at a hand sink used by food employees- by dish machine handwash sink.
Time/temperature control for safety food thawed in an improper manner. At two compartment sink - beef defrosting at room temperature- operator placed under running water.
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.