Colombino in West Palm Beach
4439 Forest Hill Blvd, West Palm Beach, FL 33406
Colombino in West Palm Beach, FL has 2 FDACS food safety inspections on record with 21 violations.
Last inspected FDACS: December 2, 2025
Colombino in West Palm Beach: FDACS Inspection History (2)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Met Sanitation Inspection Requirements· 21 violations· Met Requirements
Risk-Based Violations
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24
hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure. 4-602.12
Food processing: Old food debris build up on the baking pans.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Food processing: Old food debris build up on the meat slicer. COS: Meat slicer cleaned and
sanitized during visit.
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPfRepeat
Food processing: Various open foods (hams, roasted pork, sausage) displayed in deli case
for more than 24 hours were not date marked. COS: Proper date marks were verified during visit.
Y
x
Repeat
COS
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Food Processing: Employee drinks present in exposed food area.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Food processing: Employee changed glove to prepare food after touched apron without
washing hands. COS: Employee re-washed hands and changed clean gloves.
x
Good Retail Practice Violations
3-302.13
Pasteurized eggs not substituted for raw eggs in the preparation of food that is
served or offered in a raw or undercooked form as a ready-to-eat food and the consumer is not informed,
as specified in the Food Code, that the food should be fully cooked to ensure its safety. 3-302.13 P
Retail: Tiramisu made with raw shell eggs displayed without consumer advisory. COS:
Consumer advisory added to Tiramisu.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Backroom: White powdery substance for bread not labeled in walk-in cooler. COS: Proper
label applied during visit.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net
quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or
nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Bread crumbs packed in store displayed without label containing ingredients or store
information.
Y
o
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Food processing: Flying insects found under three compartment sink.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom: Red sauce stored directly on the floor of the walk-in cooler.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net,
beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair
from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Food processing: Effective hair restraints and beard guards were not worn by all food
workers during food processing.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Food processing: Employee wearing bracelets during food preparation.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Food processing: Pot holders used for handling bread stored on prepping table touching
knives for sandwiches. COS: Pot holders removed from the prep table.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Outside: Single use utensils stored on the floor of outside storage room.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Food processing: Deli case with ambient temperature of 43 degrees F and unable to hold
food require to keep refrigerated under 41 degrees F. COS: Deli case was repaired during visit.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Food processing: Cutting board at pizza area is scored.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Food processing: Grease and old food debris build up on baking pans.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Backroom: Restroom door does not self-close.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: dumpster lid left open while not in use during visit.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Backroom: Ice build up on the wall of walk-in freezer.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely
change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly
storage of employee’s clothing and other possessions. 6-305.11
Backroom: Employee items and drinks stored with retail food in walk-in cooler. COS:
Employee items and drinks were moved to designated area.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visited establishment per request 5112466, issues were addressed with person in charge
No violations or enforcement actions recorded for this inspection.
Colombino in West Palm Beach: Frequently Asked Questions
- When was Colombino in West Palm Beach last inspected?
- Colombino in West Palm Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 2, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Colombino in West Palm Beach had?
- Colombino in West Palm Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Colombino in West Palm Beach find?
- Colombino in West Palm Beach was most recently inspected by FDACS on December 2, 2025 (Met Sanitation Inspection Requirements).
- Has Colombino in West Palm Beach had any stop-sale or stop-use orders?
- No, Colombino in West Palm Beach has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Colombino in West Palm Beach?
- The most frequently cited FDACS violations at Colombino in West Palm Beach are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12.
Nearby Establishments to Colombino
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Colombino. How we collect and verify this data.