SALS ITALIAN RISTORANTE OF ROYAL PALM BCH

High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. Warning

High Priority - 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. Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line low boy doors soiled with food debris. Warning

Basic - Dead roaches on premises. 1 dead roach inside sauce on cook line. Operator discarded item. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. Corrected On-Site Warning

Basic - 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. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of low boy cooler soiled with food debris. Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-12-04: Time Extended

Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2025-12-04: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2025-12-04: Time Extended

High Priority - Container of medicine improperly stored. At glass reach in cooler by cookline one box of medicine stored over salad dressing- operator removed. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf- dented can of pizza sauce- see stop sale. Repeat Violation Warning

High Priority - 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. Corrective Action Taken Warning

High Priority - 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. Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - 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. Corrective Action Taken Warning

High Priority - 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. Warning

High Priority - 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. Repeat Violation Admin Complaint

Intermediate - 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. Warning

Intermediate - 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 Warning

Intermediate - 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. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At flip top cooler in use avocado with sticker attached - educated operator- employee removed . Corrective Action Taken Warning

High Priority - 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. Warning

High Priority - 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) Warning

High Priority - 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. Corrective Action Taken Warning

High Priority - 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. Corrected On-Site Warning

High Priority - 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. Warning

High Priority - Toxic substance/chemical improperly stored. At cookline- Sanitizer tablets stored over reach in cooler/ prep counter - operator removed. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - 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. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning

Basic - Floor area(s) covered with standing water. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, and other non food contact surfaces soiled throughout establishment. Warning

Basic - Water draining onto floor surface. Dishmachine water drain onto floor. Warning

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink pipe leaking. Warning