MARIO THE BAKER

Name: MARIO THE BAKER
Address: 1007 N SR 7, ROYAL PALM BEACH, FL, 33411, US
Rating: 88.6

1007 N SR 7, ROYAL PALM BEACH, FL 33411

License #6013354

88.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MARIO THE BAKER in ROYAL PALM BEACH currently holds an InspectFL Health Score of 88.6 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 14, 2026. Across those visits, inspectors documented 12 total violations — 5 critical, 4 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
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, employee using soiled cloth to wipe hands then proceeding to touch clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
[21-10-4] Soiled dry wiping cloth in use. At cook line, employee used dry soiled cloth to wipe knife, then handle pan. Advised operator of proper use of wiping cloths.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[08B-38-4] Food stored on floor. At walk in freezer, several boxes of food stored on floor. Operator moved items to shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer 200+, exceeding the maximum concentration allowed. Advised operator of proper strength for chlorine sanitizer. Operator corrected to 100ppm
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee used dry soiled cloth to wipe in use knife, not properly sanitizing equipment before use. Advised operator to properly sanitize all equipment before use.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse