IL PROFESSORE FINE ITALIAN RESTAURANT

Name: IL PROFESSORE FINE ITALIAN RESTAURANT
Address: 620-626 N US 1, TEQUESTA, FL, 33469, US
Rating: 90.5

620-626 N US 1, TEQUESTA, FL 33469

License #6010539

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.5 Grade B / 100

Solid Health Score

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Quick take

IL PROFESSORE FINE ITALIAN RESTAURANT in TEQUESTA currently holds an InspectFL Health Score of 90.5 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 February 4, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 3 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in prep sink at cook line. Operator turned water on.
[31A-09-4] Handwash sink not accessible for employee use at all times dish stored in sink at cook line. Operator removed.
[08B-39-4] Raw carrots and herbs not washed prior to preparation in prep area. Operator went to wash foods.
[41-17-4] Spray bottle containing windex not labeled in dish area. Operator labeled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw branzino at cook line. Operator removed chicken.
[12A-09-4] Single-use gloves not changed as needed after changing tasks. Cook placed raw fish on grill and proceeded touching clean utensils, olives and tomatoes in flip top cooler without washing his hands and changing gloves.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked octopus, and steaks . Operator removed steaks from vacuum bag and will package in zip lock bags. Reviewed templets with operator. Operator stated he will rather stop vacuum packaging and start using zip lock bags, than applying for a process waiver. See stop sale for cooked octopus.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm empty sanitizer bag. Operator replaced sanitizer 200ppm.

Community reaction

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Community pulse