CENTANNI CAFE AT RIVERWALK

Name: CENTANNI CAFE AT RIVERWALK
Address: 7437 RIVERWALK CIR, WEST PALM BEACH, FL, 33411, US
Rating: 86.1

7437 RIVERWALK CIR, WEST PALM BEACH, FL 33411

License #6021487

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.1 Grade B / 100

Solid Health Score

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Quick take

CENTANNI CAFE AT RIVERWALK in WEST PALM BEACH currently holds an InspectFL Health Score of 86.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 15 total violations — 9 critical, 3 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (51F - Cooling); tomato sauce (48F - Cooling), per operator, items placed in cooler at 8:30 pm previous day exceeding 6 hours. See stop sale.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish area, unlabeled bottle with chemical not labeled. Operator labeled spray bottle.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw shell eggs stored over cooked pasta. Advised operator of proper storage. Operator stored correctly.
[22-41-4] 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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize all dishes until the dishmachine is repaired. Operator replaced chemical. Dishmachine chlorine sanitizer 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (51F - Cooling); tomato sauce (48F - Cooling), per operator, items placed in cooler at 8:30 pm previous day exceeding 6 hours. See stop sale.

Inspection Completed - No Further Action
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys over RTE food in storage area next to the slicer.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee left kitchen area, upon returning washed hands for approximately 5 seconds before food preparation- educated operator- employee washed hands properly.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cook line counter in front of past station.
[31A-11-4] Handwash sink used for purposes other than handwashing. At server station handwashing sink- ice inside sink.
[41-10-4] Toxic substance/chemical improperly stored. RAID stored above ice machine. Operator removed.
[09-01-4] 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. Salad flip top cooler operator ran his bare hand over RTE chopped lettuce. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator sliced turkey prepared the morning of 10/9, not date marked within 24 hours. Operator date marked.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass reach in freezer: raw steak not commercially packaged stored over fries and mozzarella sticks. At glass reach in freezer: raw salmon not commercially packaged stored over cooked pasta.- operator stored properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- Oil in garlic 81F- hot holding - food left out on counter- food out of temperature for 3 hours- operator time marked for remaining time.

Community reaction

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Community pulse