PRESTO PIZZA & DELI
505 25 ST, West Palm Beach FL 33407 · 561.659.1220
Last inspected Jul 23, 2026 · 8 visits since August 2023
OCT 24
MAR 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023048136 | Aug 17, 2023 | Sep 18, 2023 | $400 |
| 2--2020035354 | Jul 17, 2020 | Aug 18, 2020 | $400 |
Inspection history
8 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee picked up (off cutting board) and drank from uncovered styrofoam cup on cook line (put same cup back onto cutting board) then engaged in pizza preparation handling clean equipment and clean utensils and touched unwrapped single-service takeout containers/pizza boxes without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white chest freezer; opened package of raw comminuted beef stored over ready to eat onion rings. Operator moved ready to eat above/next to raw items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At white chest freezer; raw chicken stored over raw comminuted beef. Operator moved raw chicken to bottom of freezer.
Time/temperature control for safety food (cheese/meat/cooked vegetables/house made tomato sauce pizzas by the slice) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated held using 4 hour time as a public health control option since 11am, applied appropriate time marking.
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza lift top cooler; cheese (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 3 hours, moved to walk-in.
Employee drinking from an unenclosed beverage container in a food preparation area (on cook line at flip top cooler) and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discussed with employee who discarded beverage/container, washed hands and changed gloves.
Standing water in bottom of lift top pizza reach-in-cooler. Advised Operator to remove standing water/repair cooler.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler lasagna and cooked noodles not date marked. Per operator lasagna was prepared three days ago. Operator labeled 11/29/30. Per operator cooked noodles was prepared 2 days ago. Operator labeled 11/30/25.
Ceiling tikes soiled with grease and food debris throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle stored on cutting board at flip top cooler across from fryer. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at fryer soiled with grease.
Wash/Rinse/Sanitizing solution not maintained clean. Observed in triple sink dirty water for both washing and rinsing.
Sep 30, 2025Inspection 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 ▾
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the front counter, utensils stored in 77F standing water. The utensils and water were removed
No Heimlich maneuver/choking sign posted.
Mar 14, 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 ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager handle household insect spray to discarded then began handling clean fryer basket; no hand wash. Manager washed hands.
Pesticide/insecticide labeled for household use only present in establishment. Manager discarded.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Open bag of raw shrimp stored over closed bag of spinach. Advised manager to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: sliced turkey (45F - Cold Holding) As per operator, transferred from another unit and stored since 10 mins in cooler unit. Not prepped or portioned today. Stored over stacked. On prep counter in container: shredded cheese (45F - Cold Holding) As per operator, taken from cooler and stored on counter 30 mins. Not prepped or portioned today. Operator moved items to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Sanitizer Bucket (Chlorine 100ppm).
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above pickles in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at front counter soda dispenser soiled
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top, walk in cooler door
Floor tiles missing and/or in disrepair. Observed in ware washing area
Standing water in bottom of reach-in-cooler. Observed at keg cooler.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed at both rear doors
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine100 ppm
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 one
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marked on pizza no plan.Plan not filled out For pizza by the slice. Helped complete the form
Cutting board has cut marks and is no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. On pizza table. Manager put in sanitizer solution.
Aug 17, 2023Administrative 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep today marinated chicken 59° being held more than four hours in sandwich reach in cooler at kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep today marinated chicken 59° being held more than four hours in sandwich reach in cooler at kitchen. Stop sale issue. Employee discarded food. Ham 58°, turkey 58°, white cheese 59°, yellow cheese 60°, pastrami 59° in same cooler being held less than four hours, employee time marked on food.
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... several kind of pizza at pizza display counter at front line being held less than 4 hours. Employee time marked.
Handwash sink not accessible for employee use at all times...blocked by garbage can, employee moved.
Clean utensils or equipment stored in dirty towel and dirty rack at dishwashing area. Employee cleaned utensils and rack.
Drain cover(s) missing at throughput establishment
Floor wall soiled/has accumulation of debris...by the exit door and dishwashing area,
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.