ZUCCARELLI'S ITALIAN RESTAURANT AND BAR
4595 OKEECHOBEE BLVD #126, West Palm Beach FL 33417 · 561-686-7739
Last inspected Apr 9, 2026 · 10 visits since September 2023
MAR 24
OCT 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....grabbing olives in bare hands. Stop sale issue. Operator discarded olives.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025082958 | Sep 30, 2025 | Jan 21, 2026 | $800 |
| 2--2024072307 | Oct 18, 2024 | Feb 3, 2025 | $600 |
| 2--2024019822 | Mar 14, 2024 | May 9, 2024 | $400 |
| 2--2023054309 | Sep 14, 2023 | Dec 4, 2023 | $600 |
Inspection history
10 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 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. Observed Dishwasher (Chlorine 0ppm). Operator replaced sanitizer bucket with a full bucket and ran several cycles; test strips still read 0ppm. Operator will set up triple sink to wash, rinse, and sanitize dishware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding); cooked broccoli (53F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored out of temperature for approximately 2 hours. Operator put foods inside walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken consommé (122F - Hot Holding) at cook line steam table. Per operator, food stored out of temperature for approximately 1 hour. Per operator, food kept out and reheated for immediate service when order is placed. Educated operator on proper hot holding. Operator put food inside steam table to reheat to 165 F for not holding.
In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored between flip top cooler and prep table at cook line. Operator removed and properly stored.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at cook line hand wash sink, in kitchen.
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shell eggs while placing into storage container and then handled ready to eat cheese and cured meats without washing hands. Operator discussed with employee who then 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 stored over opened bag of cooked green beans. Operator moved green beans to top shelf. Plastic wrapped sheet tray of raw fish stored over plastic wrapped pan of cooked meatballs. Operator moved cooked meatballs above raw fish.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over cooked clams. Operator moved raw fish below cooked clams.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked pasta (46F - Cold Holding). Operator stated not prepared or portioned today, placed hot/cooling pasta below already cooled/cold held pasta less than 1 hour prior, moved hot/cooling pasta to top of rack. At Flip top cooler(s) between steam tables; butter (56F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (115F - Hot Holding); chicken stock (93F - Hot Holding). Operator stated items reheated prior to being placed in/on steam table, reheated to 174F.
Toxic substance/chemical improperly stored. Glass cleaner stored on liquor rail with liquor bottles. Operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler; milk no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pasta, cooked meatballs no date mark. Operator stated items cooked 2 days prior, applied appropriate date mark.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Observed employee touched hair, rubbed under nose then handled clean knife, bowl and put gloves to retrieve sausage from reach in cooler; no hand wash. Observed chef touch forehead then handled clean plate with food to serve; no hand wash Employee 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. Mini flip top: diced butter (59F - Cold Holding) as per operator, stored in unit overnight; Flip top cooler across from stovetop: cut butter (50F - Cold Holding); cooked peppers (48F - Cold Holding); diced tomatoes (49F - Cold Holding) As per operator, stored in unit overnight. None of these items were prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini flip top: diced butter (59F - Cold Holding) as per operator, stored in unit overnight; Flip top cooler across from stovetop: cut butter (50F - Cold Holding); cooked peppers (48F - Cold Holding); diced tomatoes (49F - Cold Holding) As per operator, stored in unit overnight. None of these items were prepped or portioned today. See stop sale. At flip top cooler across from fryer: heavy cream (57F - Cold Holding) As per operator, stored since 5 mins; stored double panned. Not prepped or portioned today.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Dec 17, 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at two hose connection outside mop sink.
Oct 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Lettuce stored and in direct contact with thank you to go bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage over cooked lasagna at walk in freezer. Both products not in commercial packaging. Observed raw chicken over cooked eggplant at reach in cooler by the cook line. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage over raw shrimp. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at two hose connection outside mop sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in chronological order.
No soap provided at handwash sink. No soap at handwashing sink at dish wash area.
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. Observed Cooked tripe cooked 10/15 and frozen not date tracked at reach in freezer in kitchen. Educated operator on proper date marking procedure.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups made 10/15 at walk in cooler not date marked.
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.
Mar 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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 over 200ppm) fixed to 100 ppm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Beaucius Richard 10/15/2018-Expired
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.
Soap dispenser at handwash sinks at cook line; back prep station and dishwasher area; not working/unable to dispense soap. Operator provided soap
Mar 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority7 Intermediate2 Basic
Show 15 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); unable to fix Switched to three compartment sink
Metal stem-type thermometer soiled.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster over mozzarella cheese, all not commercially packaged on the speed rack in walk-in freezer; stored properly Raw clam casino over mozzarella sticks in glass door freezer at cook line- all not commercially packaged Stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer on speed rack raw veal and raw steak stored over raw lobster, all not commercially packaged. Operator stored all items properly on speed rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler marinara sauce (55F - Cold Holding) Operator stated not prepared or portioned today. Food out of temperature for approximately 45 minutes; Operator inserted ice stick 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. Sanitizer Bucket (Chlorine over 200ppm) fixed to 100 ppm
Clam/mussel/ tags not maintained in chronological order according to the last date they were served in the establishment. Advised to properly maintain
Evidence of feeding stray/wild animals - food/water bowls provided outside. Dog bowl observed at dishwasher area;
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Beaucius Richard 10/15/2018-Expired
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine and quaternary
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Soap dispenser at handwash sinks at cook line; back prep station and dishwasher area; not working/unable to dispense soap. Operator provided soap
Employee personal food not properly identified and segregated from food to be served to the public- deli cuts in reach in cooler at salad station; removed
Stored food not covered - meat balls in walk-in freezer Food covered
Sep 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....observed chicken stock 49°, chicken stock 50°, tomato sauce 48°, rice 49°, linguine pasta 48° in walk in cooler, per date and per Cook food was cooked yesterday. Stop sale issue. Advise operator to discarded food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....grabbing olives in bare hands. Stop sale issue. Operator discarded olives.
Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded chicken above cooked eggplant, pasta, sour cream in tall reach in cooler at kitchen. Employee moved raw breaded chicken.
Stop Sale issued due to food not being in a wholesome, sound condition...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....grabbing olives in bare 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....sausage 52°, heavy cream 49°, pasta 46°, butter 59° in reach in cooler, per Cook food not portion or prep today, food being held more than four hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....observed chicken stock 49°, chicken stock 50°, tomato sauce 48°, rice 49°, linguine pasta 48° in walk in cooler, per date and per Cook food was cooked yesterday. Stop sale issue. Advise operator to discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 52°, heavy cream 49°, pasta 46°, butter 59° in reach in cooler, per Cook food not portion or prep today, food being held more than four hours. Stop sale issue. Employee discarded food.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clams tags not marked with last date served.
No soap provided at handwash sink at dishwashing area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station.
Soap dispenser at handwash sink not working/unable to dispense soap at prep station.
Stored food not covered....meatballs, cheese at walk in cooler.
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.