TIPPI'S PIZZERIA
5778 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561-315-8642
Last inspected Apr 1, 2026 · 6 visits since July 2023
FEB 24
SEP 24
JUN 25
NOV 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior pizza flip top shredded mozzarella (45F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately 2 hours ago not portion or prepared today. Operator closed flip top.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a container of granulated garlic. Operator removed.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in back kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle next to slicer on prep table.
Show the remaining 2 findings ▾
Stored food not covered. Observed cooked chicken wings and shredded mozzarella cheese not covered in walk-in cooler. Operator covered
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Chlorine 10 Ppm Operator added chlorine rechecked 100 Ppm
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in kitchen soiled.
Buildup of food debris/soil residue on equipment door handles in kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair above kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC Vent above dry storage soiled with dust.
Food not stored at least 6 inches off of the floor. Box of mozzarella stored on pan on floor of walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with mold like substance. Clean dough container storage rack soiled with dust and food debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping bucket in kitchen at 0ppm. Operator added chlorine to solution, retesting at 100ppm.
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 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. house made cooked tomato sauce (48F - Cooling) at 11:20 per operator product prepared and cooked yesterday and placed in walk in cooler over night. Discussed cooling with operator see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cooked sausage, discussed safe storage refrigeration with operator who corrected storage.
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. house made cooked tomato sauce (48F - Cooling) at 11:20 per operator product prepared and cooked yesterday and placed in walk in cooler over night. Discussed cooling with operator see stop sale.
Buildup of food debris/soil residue on equipment door handles. At pizza oven flip top cooler handles and door gaskets heavily soiled with food like debris, discussed with operator to clean and sanitize cooler handles and gaskets.
Working containers of food removed from original container not identified by common name. At cook line on top of flip top cooler bottles of cooking oil not labeled, discussed with operator who corrected storage of products.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen Steam Table; marinara pizza sauce (121F - Hot Holding) Per operator held for 45 minutes. Advised operator who moved to stove top to be reheated 165F+
Toxic substance/chemical improperly stored. At Back of Kitchen; Chemical (insect spray) store above dough mixer machine. At Back of Kitchen; Container with paint stored directly above pizza boxes Advised operator who removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written procedure Emailed form
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders stored over commercially processed meatballs in upright white freezer. Manager rearranged.
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. Manager started the timer.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
Outer openings not protected with self-closing doors. Back door
Pizza spatula cracked and broken at the rounded tip.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Ham 45°, meatballs 46° in flip top pizza reach in cooler at front line being held less than four hours, employee discarded 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..slice pizza below counter being held less than four hours, employee moved pizza for personal food.
Toxic substance/chemical improperly stored...windex spray bottle stored with condemns, employee moved.
Handwash sink used for purposes other than handwashing...stored towel in handwashing sink, employee moved.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen
No handwashing sign provided at a hand sink used by food employees at 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.