MARIO THE BAKER
1007 N SR 7, Royal Palm Beach FL 33411 · 561.798.4030
Last inspected Jul 22, 2026 · 10 visits since October 2023
SEP 24
JAN 25
SEP 25
JAN 26
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area- observed approximately 4 small flying insects landing on shelves above wrapped plates and cups being stored. At kitchen storage area - approximately 2 small flying insects landing on bags of bread - operator killed and removed one small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017241 | Jan 14, 2026 | Apr 8, 2026 | $600 |
| 2--2024067089 | Sep 16, 2024 | Dec 5, 2024 | $600 |
| 2--2024012866 | Feb 8, 2024 | Mar 18, 2024 | $400 |
| 2--2023064035 | Oct 3, 2023 | Dec 11, 2023 | $400 |
| 2--2021048573 | Sep 13, 2021 | Nov 19, 2021 | $200 |
| 2--2016028260 | Jun 7, 2016 | Jul 1, 2016 | $400 |
Inspection history
10 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 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. At walk in cooler, tomato sauce (51F - Cooling) in large pots, operator stated item held in unit overnight exceeding 6 hours. Product did not reach 41F within 6 hours. 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. At walk in cooler, tomato sauce (51F - Cooling) in large pots, operator stated item held in unit overnight exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale
Dented/rusted cans present. See stop sale. At dry storage, #10 can of tomato sauce-dented. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, cooked pasta (54F - Cooling)@12:29 since 11:00, 54F@1:05. At the current rate, product will not reach 41F within 4 hours. Operator transferred product to smaller pans to fascilitate cooling process.
Show the remaining 5 findings ▾
Nonservice animals in the food establishment or on premises. Observed patron carry non-service dog through establishment onto outside seating area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At clean ware washing area, clean pots not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverage stored on prep table. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean pots not properly air dried-Wet nesting.
Food stored on floor. At walk in freezer, food stored on floor.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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. At cookline, employee using soiled cloth to wipe hands then proceeding to touch clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee used dry soiled cloth to wipe in use knife, not properly sanitizing equipment before use. Advised operator to properly sanitize all equipment before use.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer 200+, exceeding the maximum concentration allowed. Advised operator of proper strength for chlorine sanitizer. Operator corrected to 100ppm
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. At walk in freezer, several boxes of food stored on floor. Operator moved items to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup.
Soiled dry wiping cloth in use. At cook line, employee used dry soiled cloth to wipe knife, then handle pan. Advised operator of proper use of wiping cloths.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 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 then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then started preparing food and opening coolers without washing their hands- educated operator placed- employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cheese prep cooler at cook line- Sliced cheese 46-49F at 2:10 to 46-49F at 2:25( cooling since 11:30),- food stored in large quantity - at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At handwash sink by front counter- soiled wiping cloth in sink- operator removed.
Spray bottle containing toxic substance not labeled. At dishwashing area - unlabeled spray bottle - operator labeled.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 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- marinara sauce 44-46F at 11:50( cooling overnight )- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Dented/rusted cans present. See stop sale. At dry storage area - approximately 1 dented can of artichokes- see stop sale.
Pesticide/insecticide labeled for household use only present in establishment. At dry storage area - observed can of Raid on shelf- operator discarded.
Raw animal food stored over or with unwashed produce. At walk in cooler- raw chicken/ veal cutlets over unwashed eggplants and vegetables - 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- marinara sauce 44-46F at 11:50( cooling overnight )- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
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 ▾
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 dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station flip top cooler - sliced cheese 50-51F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 30 minutes - operator discarded. At three door reach in cooler in kitchen - sliced cheese 44-47F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in cooler to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station glass cooler - container of milk opened Saturday not date marked - operator date marked.
Handwash sink used for purposes other than handwashing. Multiple wiping cloths inside ha dash sink by server station- operator removed.
In-use tongs stored on oven door handle between uses.
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2024Call 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/06/2018-2023
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. Some employee training expired in 2022.
Feb 8, 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 ▾
Dented/rusted cans present. See stop sale. At can storage area- observed one dented can of tomatoes- see stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At pizza station- employee touched soiled apron then proceeded in handling food to make pizzas- educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area- observed approximately 4 small flying insects landing on shelves above wrapped plates and cups being stored. At kitchen storage area - approximately 2 small flying insects landing on bags of bread - operator killed and removed one small flying insects.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza station flip top cooler- sliced cheese 55F- cold holding- food not prepared or portioned today- food above fill line- food out of temperature for 45 minutes- operator moved to reach in cooler to quick 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for oil and garlic at pizza station- operator time marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/06/2018-2023
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. Some employee training expired in 2022.
Oct 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - ground beef 87F at 11:35 to 89-90F at 12:00( cooling since 10:30)- food tightly covered with plastic wrap- at current rate of cooling food will not reach 70F within remaining 30 minutes- operator over to walk in cooler to quick chill. At walk in cooler -marinara sauce 48-54F at 11:35 to 49-56F at 12:00 ( cooling since 10:30)- stored in large pot with a large quantity of sauce- at current rate of cooling food will not reach 41F within remaking time - operator moved to walk in freezer to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/08/2023
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over prep area by cooling- operator removed.
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Container of medicine improperly stored. At cookline by prep station- container of advil stored over prep counter- operator removed.
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. At server station- observed employee touch face with bare hands then proceed to handle clean dishes - educated operator 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. At server station- observed employee handling lemons and placing on drink with barehands- lemon was not cooked prior to serving to guests/customers- educated operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area near walk in cooler- observed approximately 6 small flying insects Landing on single service items. At soda machine station- approximately 3 small flying insects landing on machine and surrounding walls. At dry storage area near front- approximately 2 small flying insects landing on sealed / closed soda bottles.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - ground beef 87F at 11:35 to 89-90F at 12:00( cooling since 10:30)- food tightly covered with plastic wrap- at current rate of cooling food will not reach 70F within remaining 30 minutes- operator over to walk in cooler to quick chill. At walk in cooler -marinara sauce 48-54F at 11:35 to 49-56F at 12:00 ( cooling since 10:30)- stored in large pot with a large quantity of sauce- at current rate of cooling food will not reach 41F within remaking time - operator moved to walk in freezer to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelika Eisenstark 08/08/2023
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over prep area by cooling- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth stored on prep counter near cookline- operator removed.
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.