SPRUZZO
251 N NARCISSUS AVE, West Palm Beach FL 33401 · 303-595-7284
Last inspected Mar 2, 2026 · 10 visits since September 2023
MAR 24
SEP 24
FEB 25
AUG 25
MAR 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe oatmeal, grits (126-130F - Hot Holding). Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at banquet ice machine.
Carbon dioxide/helium tanks not adequately secured. Observed at hand wash sink at banquet station
Food stored on floor. Observed cases of plastic fry oil on floor by dry storage.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drinks, on counter and shelf, above food preparation. Operator relocated to bottom shelves with lids.
Old labels stuck to food containers after cleaning.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at coffee station water at 71F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observe plastic contains with oil and sugar on floor in kitchen near ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observe in reaching in freezer.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Clam tags not marked with last date served.
Handwash sink not accessible for employee use at all times. 1)Observe metal milk container in hand wash sink at coffee station. 2) Observe bar sink block with spray bottles.
Handwash sink used for purposes other than handwashing. Observed at coffee stations at bar hand sink uses to wash milk containers.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that there is currently no way to check temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink at coffee station.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority7 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked lobster meat. Operator placed raw fish on lower shelf.
Clam tags not marked with last date served.
Handwash sink not accessible for employee use at all times. 1)Observe metal milk container in hand wash sink at coffee station. 2) Observe bar sink block with spray bottles.
Handwash sink used for purposes other than handwashing. Observed at coffee stations at bar hand sink uses to wash milk containers.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed nova salmon on menu without indicating that item is raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that there is currently no way to check temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink at coffee station.
Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle. Operator labeled.
Mar 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator short ribs overnight (57-73F - Cooling); cheese sauce overnight (55F - Cooling); chicken gravy overnight (54F - Cooling); tomato sauce overnight (54F - Cooling); cooked beef overnight (48F - Cooling); Demi overnight (46F - Cooling) see stop sale
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. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator short ribs overnight (57-73F - Cooling); cheese sauce overnight (55F - Cooling); chicken gravy overnight (54F - Cooling); tomato sauce overnight (54F - Cooling); cooked beef overnight (48F - Cooling); Demi overnight (46F - Cooling) see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe oatmeal, grits (126-130F - Hot Holding). Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator short ribs overnight (57-73F - Cooling); cheese sauce overnight (55F - Cooling); chicken gravy overnight (54F - Cooling); tomato sauce overnight (54F - Cooling); cooked beef overnight (48F - Cooling); Demi overnight (46F - Cooling) see stop sale Due to being deep and covered.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observe at bar printer blocking hand sink. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with ineffective hair restraint while engaging in food preparation. Observe cook without hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ob utensil in standing water at 74°F. Operator removed water.
No handwashing sign provided at a hand sink used by food employees. Observe at coffee station
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. Observe bar dishwasher chlorine sanitizer at 0ppm.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with fish in reach in freezer.
Stop Sale issued due to adulteration of food product. Observe with fish in reach in freezer in Rop not frozen the entire time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at walk-in refrigerator daily,poultry,fish sauce,cooked vegetables (44-45F). Operator call for and moved food to other walk-in refrigerator up stairs.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less then 160). Operator set up 3 compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.