OLIVE GARDEN ITALIAN RESTAURANT 6445
3533 NORTH LAKE BLVD, West Palm Beach FL 33403 · 561-328-2080
Last inspected Jul 24, 2026 · 9 visits since October 2023
SEP 24
JAN 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut tomatoes at salad bar - time marked 10:30-2:30; checked after 2:31 and food was not discarded according to the time control plan; See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 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 dishwasher loading dirty dishes and unloading clean dishes without washing hands before; operator educated; employee washed hands;
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 sanitization until dishmachine is repaired. Heat strip and operator's thermometer not at 160 F or above; three compartment sink set up with quaternary at 200 ppm
Operator not complying with the procedures stated in the HACCP plan approved by the Division of Hotels and Restaurants. Reheating logs not maintained, several soups observed reheating for two hours per operator, not in the log; observed frozen cook chill bags of soups in walk-in freezer, per operator soup moved from walk-in cooler to the freezer after the 7 day expiration; Prep cook certified in HACCP plan did not know cooling parameters; Reviewed walk-in cooler temperature logs under continuously temperature monitoring, encountered two above 41 F temperatures from two different days, no corrective actions showed on the logs; Educated manager and advised to follow the approved HACCP plan
Stop Sale issued on time control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut tomatoes at salad bar - time marked 10:30-2:30; checked after 2:31 and food was not discarded according to the time control plan; See Stop Sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut tomatoes at salad bar - time marked 10:30-2:30; checked after 2:31 and food was not discarded according to the time control plan; See Stop Sale
Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Creamy Marsala using a mix of two sauces not properly dated with earliest ingredient inside walking cooler; operator corrected dates to reflect the earliest ingredient;
Handwash sink at prep station at the back not accessible for employee use at all times- blocked by trays with bread sticks; removed
Ice scoop handle in contact with ice inside ice bin at the back of the kitchen; removed
Feb 24, 2026Inspection 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 ▾
Handwash sink at expo line used for purposes other than handwashing- spoon stored inside Removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching grapes- expo line; removed
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 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(s) touched face and hair while scratching and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee(s) who then washed hands.
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 sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator ran machine multiple times, strip turned black temperature 160F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; cooked meatballs (125F - Hot Holding); house made tomato sauce (130F - Hot Holding). Operator stated items reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F and held 135F or above.
Soap dispenser at bar hand wash sink not working/unable to dispense soap. Operator repaired, able to dispense soap.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed asparagus in original packaging stored over washed/cut vegetables in covered storage containers. Operator moved unwashed asparagus.
Jan 27, 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 touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up lid for 1/3 size pan off floor of cook line and then continued to handle clean lids and utensils while setting up steam table without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; shredded mozzarella cheese (46F - Cold Holding); blue cheese crumbles (48F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled and double panned in units 1 hour, moved items to be returned to 41F.
Reach-in cooler interior/shelves have accumulation of soil residues. At expo line; low boy reach in cooler interior had accumulation of soil residues. Advised Operator to clean and sanitize.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee grabbed plate that was not properly cleaned before; soaked napkins using water from handwashing sink at expo line and started to wipe plates before plating foods. Manger educated; new plates used;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- water at 177 had heavy accumulation of food debris at steam tab,e at cook line Manager changed water;
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Sauces and soups - Food lags labeled with letter instead of full name of the product or abbreviated names; in walk-in cooler; advised to have the common name of the foods; Observed Alfredo sauce in ice bath since last night - no date or name of product;
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Establishment not maintaining records for six months- manager was able to present documents starting in June/24. Some documents are not correctly maintained with cooking temperature ( times were filled under coking temperatures - no clear cooking or cooling on some of the documents) Advised to properly train staff and keep correct documentation according to the plan approved and Food Code
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handles touching cheese at cook line Stored properly
Old food stuck to clean plates- observed multiple plates used for soup with old food stuck on them; Ada used to check plates and not use if not properly cleaned
May 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At left side hand wash sink in prep area; no paper towels. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. At bar; spray bottle containing quaternary sanitizer, not labeled. Operator labeled.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Establishment not using dish machine, dish machine broken. 3 compartment sink set up for sanitizing at 200 ppm quaternary.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line double door stainless low boy; raw chicken (48°F - Cold Holding); Lasagna Fritta (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 2 hours, moved to walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station low boy reach in cooler under ice tea brewer/dispenser; gaskets/door/door handle soiled with food debris/slime.
Stored food not covered. At bar; garnish tray with cut strawberries, cut limes and cut oranges stored on table uncovered. Operator covered.
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.