PROSECCO CAFE
4580 PGA BLVD, Palm Beach Gardens FL 33418 · 561.622.3222
Last inspected Aug 10, 2026 · 11 visits since October 2023
OCT 24
FEB 25
SEP 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - milk 56-57F-cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in reach in Cooler to quick chill
★ 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--2025081584 | Sep 29, 2025 | Jan 14, 2026 | $600 |
| 2--2024029340 | Apr 25, 2024 | Jul 8, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 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. At cook line flip top cooler, mozzarella cheese (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day, exceeding 6 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler, diced tomatoes (48F - Cooling)@9:11 since 8:50, 50F @9:50. At the current rate, item will not reach 41F within 4 hours. Advised operator of cooling parameters. Operator placed item into walk in cooler to fascilitate cooling process.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line underneath flat top grill, soiled with food debris, grease.
Nov 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance near dishwashing area.
Nov 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw tuna stored over cooked sausage - operator removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At reach in cooler at bakery prep room- cooked quinoa, egg plant, butter prepared 11/05/2025-11/07/2025 not used within 7 days- operator discarded due to food being out of temperature.- see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged Tuna bearing a label to remove from packaging before thaw not removed- see stop sale.
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. At bakery station reach in cooler- cooked quinoa 46F- cold holding, cooked egg plant, butter 44F- cold holding - food not prepared or portioned today- food put of temperature for more than 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bakery station reach in cooler- cooked quinoa 46F- cold holding, cooked egg plant 47F- cold holding, butter 44F- cold holding - food not prepared or portioned today- food put of temperature for more than 4 hours- see stop sale.
Toxic substance/chemical improperly stored. At chemical storage area- can of butane stored over dry pasta - operator removed.
Spray bottle containing toxic substance not labeled. At dishwashing area- chemical spray bottle not labeled - operator labeled.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance near dishwashing area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged Tuna bearing a label to remove from packaging before thaw not removed- see stop sale.
Standing water in bottom of reach-in-cooler- at bakery prep room.
Wiping cloth sanitizing solution stored on the floor- at bakery prep room- operator stored properly.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)- operator began to set up three compartment sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On front counter electric display menu - smoked salmon on menu with no indication that the product is served raw/ under cooked.
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)- operator began to set up three compartment sink.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line- employee handled raw shell eggs than washed hands for 5 seconds before putting on gloves and preparing food for order- educated operator- employee washed their hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by front counter- raw smoked salmon stored over sauces-operator removed and stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At tall reach in cooler by cook line -raw shell eggs 55F- cold holding,- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in ice bath to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter - Oil in garlic 80F- cold holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill. At flip top cooler by cook line- sliced Swiss cheese 50F- cold holding, sliced cheddar 50F- cold holding, cooked peppers 50F- cold holding, coleslaw 46F- cold holding, smoked salmon 52F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed food in ice bath to quick chill, **Corrective Action Taken*. At flip top cooler by cook line- cream cheese 45F- cold holding, cooked onions 45F- cold holding, sliced mozzarella 45-47F- cold holding, cut turkey 45-47F- cold holding, sliced ham 45-47F- cold holding, food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed food in ice bath to quick chill,
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. Triple Sink (Quaternary 400ppm)- corrected to 200ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cook line- diced tomatoes 48-50F at 10:10 to 48-50F at 10:30 ( cooling since 7:00) - at current rate of cool food will not reach to 41F within remaining time- operator placed in ice bath to quick chill. At reach in cooler by cook line-diced ham 59F at 10:10to 57F at 10:30 ( cooling since 7:00) sliced tomatoes 45-47F at 10:10 to 45-47F at 10:30 ( cooling since 7:00) at current rate of cool food will not reach to 41F within remaining time- operator placed in ice bath to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On front counter electric display menu - smoked salmon on menu with no indication that the product is served raw/ under cooked.
No soap provided at handwash sink- by bar- operator provided.
Equipment in poor repair. Reach in cooler at cook line in disrepair, door falling/ seperating off completely from the cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and counters at cook line- operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled near ice machine and walk in coolers.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked salmon over sliced tomatoes and blueberries at flip top cooler on cook line. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Egg wash (pasteurized eggs) made 12/4/24 at reach in cooler by pastry production area, olive salad containing roasted peppers made 2/6/25 at flip top cooler across from bar. See stop sale.
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. No time mark present for hollandaise. Per operator, out of temperature for approximately 20 minutes. Operator placed time mark for remaining 3 hours and 40 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. Ice chute at soda dispenser soiled with black mold like substance.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by pastry production area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked brisket made 2/17 at walk in cooler, no date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on waste lines in ice bin by bar.
Equipment in poor repair. Reach in cooler across from bar has torn gaskets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler have an accumulation of food debris and black mold like substance.
Waste line passing through ice machine or ice bin. At bar ice bin.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to patio area and open return started handling clean cups and preparing drinks for customers without washing their hands- educated operator employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler and reach in cooler by cookline- commercially processed packaged bags of tundra bearing label to remove from packaging before thawing not removed- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - milk 56-57F-cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in 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 on cooked potatoes, hollandaise sauce, raw shell eggs and butter- operator time marked for remaining time.
Spray bottle containing toxic substance not labeled. At server station pink spray bottle not labeled - operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler and reach in cooler by cookline- commercially processed packaged bags of tuna bearing label to remove from packaging before thawing not removed- see stop sale.
Oct 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler by cookline- raw shell eggs stored over containers of sauce- operator moved sauce to top shelf.
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage room- 1 dented can of mandarin oranges- see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline- employee cracked raw shell eggs then proceeded to plate food for order washing their hands- educated operator- employee washed hands.
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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over cooked chicken- operator raw moved raw chicken to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler by cookline- raw shell eggs stored over containers of sauce- operator moved sauce to top shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline counter- pooled eggs 65F at 9:40 to 63F at 10:10 ( cooling since 9:00) cooked sausage 64F at 9:40 to 64F at 10:10 ( cooling since 9:00)- food left to cool on counter in shallow ice bath- at current rate of cooling food will not reach 41F within remaining time - operator placed in larger ice bath to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Prosecco Smoked Salmon Platter, Nova Smoked Salmon Bagel, Salmon Royals Croissant, Nova Smoked Salmon side, Nova Smoked Salmon for salad- not indicated that the item is served raw/ undercooked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for butter under time as a public health control at server station.
Spray bottle containing toxic substance not labeled. At dish machine area spray bottle with cleaner not labeled- operator labeled.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline in use avocados with stickers attached- educated operator- operator removed stickers and properly washed avocados.
Oct 31, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ob raw bacon above ice in walk-in refrigerator. Operator placed raw bacon on lower shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored on soiled surface between uses. Observe ice scoop on top of ice machine. 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.