How many health inspections has PISTACHE had?

PISTACHE has had 30 inspections according to Florida DBPR records.

Has PISTACHE ever been shut down?

No, PISTACHE has no emergency closures on record.

What are the most common violations at PISTACHE?

The most frequently cited violations at PISTACHE are: Employee health reporting, Food contact surfaces, Management awareness.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V29 (Proper sewage disposal) mean?

SEWAGE EXPOSURE: Improper sewage disposal creates risk of fecal contamination throughout the facility. Raw sewage contains billions of pathogens per liter including Norovirus, Hepatitis A, pathogenic E. coli, Campylobacter, and parasites. Sewage backup in food areas requires immediate closure and extensive decontamination. Groundwater contamination affects entire communities. All sewage and waste water must be disposed through approved sanitary sewer or private system. No direct connections between sewage lines and water supply. Grease traps must be maintained and cleaned regularly. Floor drains must function properly. Report sewage backups immediately and cease food operations until resolved.

What does Florida violation V31 (Clean multi-use utensils) mean?

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

PISTACHE

101 N CLEMATIS ST STE 115, West Palm Beach, FL 33401

Palm Beach County · Permanent Food Service · Owner: BISTRO WPB LLC · License: SEA6020112

PISTACHE in West Palm Beach, FL has 30 inspections on record with 141 total violations (4.7 per inspection) and 0 emergency closures.

30Inspections

141Violations

0Closures

Data current as of June 17, 2025

Inspection History (30)

Jun 17, 2025 — Routine - Food· 5 violations (3 high priority)· Warning Issued

PISTACHE

Inspection History (30)

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How Does This Facility Compare?

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