SALS ITALIAN RISTORANTE
5500 S SR 7 STE 116, Lake Worth FL 33467 · 561-296-5135
Last inspected Aug 13, 2026 · 10 visits since August 2023
NOV 24
FEB 25
DEC 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food with expired DBPR license, discussed with operator who renewed while inspection was completed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $650
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023984 | Feb 9, 2026 | Jul 31, 2026 | $250 |
| 2--2025086656 | Dec 3, 2025 | Feb 9, 2026 | $400 |
| 2--2025086125 | — | Dec 11, 2025 | — |
Inspection history
10 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale.
Ceiling/ceiling tile shows damage or is in disrepair in dining area and kitchen..
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with mold like substance in dining area and kitchen.
Aug 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority2 Intermediate3 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then began to touch clean pan with cooked chicken; no hand wash. Employee washed hands and operator advised to change pan.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled clean pizza rack with prepped pizza; no hand wash. Employee washed hands.
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. Observed chef on cook line touch clothes and hat then touched prep counter at flip top cooler and clean door of oven; no hand wash. Advised chef to wash hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. 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 flip top cooler unit across from cook line: sliced mozzarella cheese (48F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52F - Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit across from cook line: sliced mozzarella cheese (48F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52F - Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At walk in cooler: cooked chicken (46F - Cold Holding) As per employee, cooked chicken that was cooling was stored on top of it for 2 hours. Not prepped or portioned today. Operator placed 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 cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked chicken (126F - Hot Holding) As per operator, stored 1 hour. Operator reheated 186F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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 cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale. At rolling rack: cooked spaghetti (86F at 3:35pm; 83F at 4:15pm- Cooked Cooling) As per operator, cooling since 1 hour. At current rate of cooling product will not cool from 135F to 70F within 2 hours. Operator placed in freezer to quick chill.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked lasagna cooked 3 days prior and frozen then thawed 2 days prior; no date mark. Advised operator to date mark.
Ceiling/ceiling tile shows damage or is in disrepair in dining area and kitchen..
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with mold like substance in dining area and kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine solution stored next to meat sauce on prep counter at cook line. Employee fixed.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the building from the back door then grabbed clean pan; no handwash 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 shrimp not commercially packaged stored over mozzarella sticks Raw ground beef stored over cooked beef - not all products commercially packaged. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. flip top cooler: chicken base stock (45F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am; rehydrated brown sauce (48F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am; portioned butter (50F at 2:12pm / 50F at 3:00pm - Cooling) as per operator since 11:00am; The products never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked ground beef (50F - Cold Holding) as per operator stored since 11:00am Overstocked Not prepped or portioned today Operator moved product to reach in cooler 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. flip top cooler: chicken base stock (45F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am; rehydrated brown sauce (48F at 2:11pm / 48F at 3:00pm - Cooling) as per operator since 11:00am; portioned butter (50F at 2:12pm / 50F at 3:00pm - Cooling) as per operator since 11:00am; The products never cooled down to 41F within a total of 4 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stove shelf: grilled chicken (120F - Hot Holding) as per operator stored on shelf 30 minutes ago; At steam table: tomatoe sauce made in house (119F - Hot Holding) as per operator stored at steam table 2 hours ago; Operator moved grilled chicken to stove to reheat to 183F Operator moved tomatoe sauce made in house to reheat to 187F
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. Sanitizer Bucket (Chlorine 200++ppm); stored on prep table Operator stored properly and corrected Sanitizer Bucket to (Chlorine 100ppm);
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 to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam stock made on Saturday 2/7, not date marked Operator date marked product
Working containers of food removed from original container not identified by common name. Bins with flour and sugar not labeled Operator labeled bins
Dec 4, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from outside and without washing hands server prepared to go salad for customer, discussed with operator employee washed hands.
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. Cooked wiped hands on visibly soiled apron and cloth used to wipe equipment down, and after without washing hands handled clean and sanitized utensils to prepare pasta dish, discussed with operator cook washed hands.
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 dropped marker onto floor and picked it up after without washing hands employee handled trays of pasta, discussed with operator, employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food with expired DBPR license, discussed with operator who renewed while inspection was completed.
Roach activity present as evidenced by live roaches found. Approximately 9 live roaches on clean dish storage rack above dish machine. Approximately 20 live roaches in electrical box next to dish washing area. Approximately 1 live roach crawling under food prep table with meat slicer and pasta. Approximately 2 live roaches running on soda syrup boxes on soda rack. Discussed with operator to clean and sanitize all areas and eliminate all roaches.
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. In reach in cooler Commercially processed reduced oxygen packaged salmon and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Handwash sink used for purposes other than handwashing. Hand washing sink in front of dough mixer filled with dirty dishes, discussed with operator to remove all items from sink.
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. In reach in cooler Commercially processed reduced oxygen packaged salmon and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Dead roaches on premises. Approximately 2 dead roaches on floor at front counter soda cooler, discussed with operator to clean and sanitize area.
Employee eating in a food preparation or other restricted area. Dish washer drinking while washing dishes, discussed with operator who educated employee.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from gas stove soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Interior walls of walk in cooler has accumulated dust debris, discussed with operator to clean and sanitize.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed leaving cook line to go into walk in cooler. Returned to cook line without changing gloves and washing hands. Walk in cooler handle visibly soiled.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed picking up glove off floor, three glove away, and put new glove on without washing hands.
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 for cooked pasta and garlic in oil for today Chef marked
Handwash sink used for purposes other than handwashing. Waitress rinsing vegetables in hand sink Bucket stored in hand sink at dough making station
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. Pizza chef on site
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. One food handler expired
Bowl or other container with no handle used to dispense food. Cup as scoop in salt on cook lime
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. Fish in walk in cooler
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cap and touched spatula to stir sauces at cook line; gloves not changed and hands not washed Educated and employee washed hands
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at handwash sink at prep station near ice maker; operator unable to turn on; multiple handwash sinks nearby Advised to repair
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. ROP salmon no longer frozen in cooler at cook line; removed
In-use spatulas stored in cracks between pieces of equipment- cooler and steam table at cook line Removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit.- spatulas stored in water at 77 F inside steam table; removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets - all cooler at cook line
Time/temperature control for safety food thawed in an improper manner. Raw sausage thawing at room temperature on the speed rack; advised to use approved methods
Walk-in cooler shelves with rust that has pitted the surface.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...... pasta fagiolli 63° in walk in cooler. Per manager and date marked food was cooked yesterday. Stop sale issue. Employee discarded food.
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...... pasta fagiolli 63° in walk in cooler. Per manager and date marked food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 71° at pizza station being held less than four hours, employee time marked...., egg plant 48°, cheese 50°, ham 46° in double containers in flip top reach in cooler being held less than four hours, employee removed food to bottom acceptable cooler.
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.... In reach in cooler Commercially vacuum package salmon which is instructed thawing process on the package removed food before thawing. Employee removed fish
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwash sink by dough mixer blocked. Per operator, not in use. I explained, ALL hand washing sinks are to be 100% at all times.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Observed: 1. Over dough mixer area. 2. Over pizza window.
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. Observed thawing Commercially processed reduced packaging salmon bearing a label to remain frozen. Operator corrected by breaking ROP seal.
Equipment in need of detailed cleaning. Observed food debris and mold like buildup on cooler gaskets. Operator cleaned during inspection.
Floor not cleaned when the least amount of food is exposed. Buildup of food debris and grease observed behind ovens, shelves in kitchen.
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.