SALS ITALIAN RISTORANTE OF ROYAL PALM BCH
11995 SOUTHERN BLVD, Royal Palm Beach FL 33411
Last inspected Aug 18, 2026 · 16 visits since November 2023
JAN 25
MAR 25
DEC 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline inside oven - observed approximately 4 live roaches - operator removed roaches and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023065412 | Nov 2, 2023 | Apr 22, 2024 | $800 |
| 2--2022016380 | Mar 14, 2022 | May 5, 2022 | $400 |
| 2--2020056759 | Oct 20, 2020 | Jul 15, 2021 | $250 |
| 2--2016004189 | Jan 21, 2016 | Mar 8, 2016 | $300 |
| 2--2015032712 | Jun 11, 2015 | Sep 1, 2015 | $400 |
Inspection history
16 visits, newest first
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority4 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At dry storage rack, #10 cans of black olives and tomato sauce dented. See stop sale.
Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident by bucket and food residue inside sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At designated hand sink, no paper towels. Operator provided paper towels.
Show the remaining 9 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, buildup of soil residue on all refrigeration doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator corrected.
Equipment in poor repair. At cook line low boy, gaskets torn.
Food stored on floor. At walk in freezer, bins of tomato sauce stored on floor. Advised operator of proper storage. Operator moves sauces to shelf. At kitchen, oil stored on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food residue.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Wall' in freezer door in disrepair with exposed insulation.
Old labels stuck to food containers after cleaning. At walk in cooler, old labels stuck on food containers.
Standing water in bottom of reach-in-cooler. At cook line low boy, standing water inside reach in cooler.
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 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 touched hair then proceeded to prepare drinks for customers without washing hands. Advised operator of proper hand washing. Operator washed hands.
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 walk in cooler, cheese (47F - Cold Holding); soup (44F - Cold Holding); tomato sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (47F - Cold Holding), chicken stock (46F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cheese (47F - Cold Holding); soup (44F - Cold Holding); tomato sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (47F - Cold Holding), chicken stock (46F - Cold Holding) not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours, see stop sale. At cook line low boy, raw chicken (49F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours, see stop sale.
Buildup of food debris/soil residue on equipment door handles. Cook line low boy doors soiled with food debris.
Dead roaches on premises. 1 dead roach inside sauce on cook line. Operator discarded item.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, top of bread warmer and sides of wooden storage cabinet soiled with food debris and dust.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of low boy cooler soiled with food debris.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 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 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joanne C. Jeanty expired 08/21/2020-2025
Employee with no hair restraint while engaging in food preparation.
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
Show 13 findings ▾
Container of medicine improperly stored. At glass reach in cooler by cookline one box of medicine stored over salad dressing- operator removed.
Dented/rusted cans present. See stop sale. At dry storage shelf- dented can of pizza sauce- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered and began working with clean utensils and food without washing their hands- educated operator- employee washed their 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 cook One area- employee touched their face than proceeded to open reach in cookers and handle clean equipment without washing their hands- educated operator- employee washed their hands.
Operating with an expired Division of Hotels and Restaurants license.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without changing gloves or washing their hands - educated operators employee washed their hands.
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 reach in cooler- sliced tomatoes 46F- cold holding, chicken stock 46F- cold holding, cream sauce 46F- cold holding, raw chicken 48F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. At reach in cooler by cook line- Cooked pasta 48F- cold holding- food not prepared or portioned today- food out 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 reach in cooler- sliced tomatoes 46F- cold holding, chicken stock 46F- cold holding, cream sauce 46F- cold holding, raw chicken 48F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. At reach in cooler by cook line- Cooked pasta 48F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joanne C. Jeanty expired 08/21/2020-2025
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler marinara sauce 11/24, meat sauce 11/24, and brown sauce 11/22- all frozen in walk in cooler and thawed Monday 12/1 with no tracking of new date mark- operator properly date marked.
Employee with no hair restraint while engaging in food preparation.
Unwashed fruits/vegetables stored with ready-to-eat food. At flip top cooler in use avocado with sticker attached - educated operator- employee removed.
Mar 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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)
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink by cookline water of 78-80F.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, and other non food contact surfaces soiled throughout establishment.
Water leaking from pipe and/or faucet/handle. Three compartment sink pipe leaking.
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area-One dented can of chickpeas, one dented can of black olives, one dented can of pineapple- see stop sale.
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)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee with gloves on handled dirty dishes then proceeded to change their gloves and handle clean Utensils without washing their hands- educated operator- employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At glass reach in cooler non food grade paper napkins used to store chopped basil- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station- Ricotta cheese 48F- cold holding- as per operator food left out on counter for 15 minutes - food not prepared or portioned today- food out of temperature for 15 minutes.
Toxic substance/chemical improperly stored. At cookline- Sanitizer tablets stored over reach in cooler/ prep counter - operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink by cookline water of 78-80F.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Floor area(s) covered with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, and other non food contact surfaces soiled throughout establishment.
Water draining onto floor surface. Dishmachine water drain onto floor.
Water leaking from pipe and/or faucet/handle. Three compartment sink pipe leaking.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. At can storgar rack- 3 dented cans of artichokes- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Milk 54F- cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator placed back in cooler to quick chill. At pizza station reach in cooler- pizza sauce 45F- cold holding, grandma sauce 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in large ice bath 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. Oil in garlic on counter for 3 hours with no Tim mark- operator time marked for remaining hour.
Toxic substance/chemical improperly stored. At pizza station- spray can of paint stored over deli paper - operator removed.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in cooler marinara sauce date marked 12/22, frozen in walk in cooler and thawed yesterday with no new date mark- operator date marked.
Current Hotel and Restaurant license not displayed.
Food stored in a prohibited area. At storage shelf- containers of dirty dishes stored over garlic bread.
Jul 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can Pizza sauce dented with raised edges.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over broccoli and French fries reach in freezer at cook line, raw veal over cooked chicken reach in cooler at cook line. Operator stored all products properly.
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 sliced pizza. Per operator out of temperature for approximately 30 minutes. Advised Operator to place time stamp.
Toxic substance/chemical improperly stored. Observed Fryer cleaner stored next to sugar at shelf across from meat slicer. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by back door and server station. Operator provided paper towels.
No soap provided at handwash sink. Hand wash station by bread warmer and by server station. Operator provided soap.
Spray bottle containing toxic substance not labeled. Observed Windex spray bottle no label under server station hand wash sink. Operator labeled properly.
Apr 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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- employees touched their face then proceeded to grab a wine glass and pou4 wine for customer without washing their hands- educated operator- employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen on speed rack- Cooked pasta at 72-81F at 2:45 to 73-82F at 3:00( cooling since 1:40)- food left out to cool at room temperature- at current rate of cooling food will not reach 70F within remaining time- operator moved to walk in cooler to quick chill.
No soap provided at handwash sink- operator provided.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. At walk in cooler- Containers of pasta on the floor-operator moved off floor,
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cabinets, shelves and small crevice's on the floor throughout establishment with old food debris.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler pasta fagioli soup date marked 03/03/24- see stop sale.
Nonfood-grade bags used in direct contact with food. Non food grade trash bag - used to store bread in walk in cooler- operator removed.
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 garlic in oil at salad station- operator time marked for remaining 3.5 hours.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At cookline- approximately 1 dead roach inside oven- operator removed and sanitized area. At soda machine station- approximately 1 dead roach inside storage cabinet- operator removed and sanitized area. At dinning room area approximately 2 dead roaches on floor near booths- operator removed and sanitized area.
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cabinets, shelves and small crevice's on the floor throughout establishment with old food debris.
Nov 3, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline inside oven - observed approximately 4 live roaches - operator removed roaches and sanitized area.
Dead roaches on premises. At pizza station inside cabinet below counter- approximately 1 dead roach at time of inspection- operator removed. At hostess station inside cabinet in bottom observed approximately 1 dead roach at time of inspection- operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Nov 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. At cook line - approximately one live roach crawling up knife block attached to reach in cooler- operator killed the roach, removed and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline-#1 cooked chicken 49-50F - cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings cooked/made on Monday- operator date marked.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At cookline inside oven - observed approximately 4 live roaches - operator removed roaches and sanitized area.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At pizza station inside cabinet below counter- approximately 1 dead roach at time of inspection- operator removed. At hostess station inside cabinet in bottom observed approximately 1 dead roach at time of inspection- operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open coffee cup stored over garlic at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside tall reach in cooler- operator provided.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping cloth stored on prep counter- operator moved off counter.
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.