Cafe Centro Allora
Last inspected: Apr 21, 2026
43
Score
Going back to 2022, Cafe Centro Allora has 13 inspections in the public record. The most recent visit was on Apr 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Compared to other West Palm Beach restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
13
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched hair while scratching/repositioning/adjusting hat, then continued handling clean equipment, clean utensils, clean cups and clean plates to prepare/serve food for/to customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic wrapped/portioned raw chicken stored over plastic wrapped /portioned raw fish. Operator moved raw chicken below raw fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped, portioned raw beef stored over cooked potato fries Operator moved raw beef below cooked potato fries. **Corrected On-Site**
08A-02-6
Intermediate - No soap provided at cook line hand wash sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Equipment (soda gun holster) drain line draining into hand wash sink behind bar. Operator removed drain line from hand washing sink. **Corrected On-Site**
31A-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw, not identified as being raw. Operator identified with corresponding asterisks during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize ice machine interior.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in standing water at prep sink. Operator turned on cold running water to properly thaw raw meat. **Corrected On-Site**
06-01-5
43
Jan 6, 2026
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Advised operator tags must have date last served. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna tartare, served raw, not identified as being raw. Advised Operator to identify as raw. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
02B-01-5
82
Nov 4, 2025
Routine - Food
6 critical violations. 6 major violations. 4 minor violations.
View 16 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while repositioning behind ear, and adjusting hat and then continued preparing food without washing hands. Educated operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw beef stored over unwashed potatoes, advised operator to store items properly. **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer by dishwasher, prepped raw chicken stored over panned raw shrimp, raw fish. Advised operator of proper storage. Operator moved items. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); tomato sauce (46F - Cold Holding); cooked ribs (46F - Cold Holding) per operator items not prepared or portioned today, held in walk in cooler since 11/1. See stop sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw chicken (46F - Cold Holding); raw beef (46F - Cold Holding); tomato sauce (46F - Cold Holding); cooked ribs (46F - Cold Holding) per operator items not prepared or portioned today, held in walk in cooler since 11/1. See stop sale. On cook line; butter (46F - cold holding), marscipome (45F - Cold Holding) per operator not prepared or portioned today, held on prep table for less than hour, returned to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked salmon (83F - Hot Holding). Per operator salmon cooked 1 hour prior held on make top until served. Advised operator to reheat to 165F, hold at 135F or above or to use time as a public health control. **Warning**
03B-01-6
Intermediate - Clam tags not marked with last date served. Advised operator tags must have date last served. **Warning**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook line, heavy cream per operator opened 11/1. No date marked. Operator added date to item. Wait station, milk per operator opened 11/2. No date marked. Operator added date to item. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy of plan to operator, operator received. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, sanitizer bucket stored inside handwashing sink. Advised operator of proper handwashing sink use, operator removed sanitizer bucket. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna tartare, served raw, not identified as being raw. Advised Operator to identify as raw. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area, employee cell phone stored above area food was being prepared. On cook line, tablet stored above flip top cooler in pan. Advised operator, employee belonging cannot be stored above areas food is being prepared. Operator moved items. **Corrected On-Site** **Warning**
40-06-5
Basic - Dead roaches on premises. Approximately 10 dead roaches under ice machine in storage area. Approximately 5 dead roaches under triple sink behind bar. 1 dead roach on floor behind lift top cooler at pizza station. operator removed dead roaches cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Stored food not covered. In walk in freezer, ice cubes in silicone molds stored uncovered. Advised operator ice cubes must be covered. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Food stored on floor. In walk in freezer, packaged raw chicken wings sitting on floor. Advised operator of proper storage. Operator moved chicken wings. **Corrected On-Site** **Warning**
08B-38-4
18
Feb 7, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; cooked chicken (46F - Cooling) Per operator food held in cooler overnight Item did not reach 41F within six hours. See stop sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Repeat Violation** **Admin Complaint**
03D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled raw shrimp then handled clean utensils without washing hands first. Advised employee who washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler at Cookline; Raw salmon stored above cooked octopus Advised operator who fixed **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach -in Cooler in Prep Room;créme of mushroom soup (51F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked pears (51F - Cold Holding); cooked corn (51F - Cold Holding); tiramisu (51F - Cold Holding); cheese cake (51F - Cold Holding); cream cheese (51F - Cold Holding); coffee with eggs (51F - Cold Holding); sautéed onions (51F - Cold Holding); ricotta cheese (51F - Cold Holding). Per operator all items listed above were held in cooler for more than 24 hours. Per operator all items listed above were not prepared or portioned today. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; cooked chicken (46F - Cooling) Per operator food held in cooler overnight Item did not reach 41F within six hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler at Cookline; beef and barley soup (71F - Cold Holding); spaghetti squash (47F - Cold Holding) Per operator not prepared or portioned today Per operator both items were held in cooler for more than 24 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. créme of mushroom soup (51F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked pears (51F - Cold Holding); cooked corn (51F - Cold Holding); tiramisu (51F - Cold Holding); cheese cake (51F - Cold Holding); cream cheese (51F - Cold Holding); coffee with eggs (51F - Cold Holding); sautéed onions (51F - Cold Holding); cheese (51F - Cold Holding). Per operator all items listed above were held in cooler for more than 24 hours. Per operator all items listed above were not prepared or portioned today. See stop sale Reach in Cooler at Cookline; beef and barley soup (71F - Cold Holding); spaghetti squash (47F - Cold Holding) Per operator not prepared or portioned today Per operator both items were held in cooler for more than 24 hours. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Reach in Cooler; sliced tomatoes (48F - Cooling)since 12:40@1:40@3:07-47F At this current rate item will not reach 41F within four hours. Advised operator who moved to quick chill **Corrective Action Taken** **Warning**
03D-15-4
37
Dec 5, 2024
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
11 critical violations. 2 major violations. 1 minor violation.
View 14 violations
High Priority - Employee washed hands with no soap. Employee handled soiled dishes while taking to triple sink, wiped hands on visibly soiled wiping cloth and then washed hands with no soap before handling clean utensils and equipment. Operator discussed with employee who then rewashed hands with soap. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. At pizza station disinfectant stored above flour; educated operator on storage practices operator moved to bottom shelf **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table House made marinara sauce (124F - Hot Holding) per operator product reheated on stove and moved to steam table for hot holding approximately 1 hour ago; operator reheated on stove to 170F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table butter sauce (94F - reheating) per operator butter sauce prepared 2 days ago reheating for 2 hours and 15 minutes product never reach 165F ; operator moved to stove and rapidly reheated to 165F **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (59F - Cold Holding); cooked fresh garlic in oil (60F - Cold Holding); mushroom cream soup (47F - Cold Holding). Operator stated items not prepared or portioned today, held for 2 hours, moved to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in kitchen on floor under dish machine. 4 rodent droppings in kitchen on shelves with food products in dry storage area outside of walk in cooler. Approximately 50 rodent droppings in kitchen under shelves in dry storage area outside walk in cooler next to ice machine. Advised operator to remove droppings; clean and sanitize areas. **Warning**
35A-04-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen crawling on floor under dish washer 3 live roaches crawling on floor behind glass door reach in cooler Advised operator to eliminate roaches and to clean and sanitize areas **Warning**
35A-05-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned raw hamburger stored over raw whole muscle beef. Operator moved raw hamburger below beef. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer portioned plastic wrapped raw Fish stored over plastic wrapped cheese cake. Operator moved cheesecake above fish. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used to store/in direct contact with ground beef; educated operator who removed it from bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In low boy located in prep area cooked potatoes (49F - Cooling) at 1:00pm per operator since 9:30am at 1:50pm 49F at this current rate the product will not reach 41F with 6 hours; educated operator on cooling process; operator moved potatoes to freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler veggie soup; butter sauce; house made marinara sauce no date mark per operator items prepared yesterday at 10:30am ; operator added dates **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in back of kitchen by walk-in cooler. Advised operator to clean and sanitize **Warning**
22-20-5
15
Apr 26, 2024
Routine - Food
No violations found.
100
Apr 25, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw veal stored over sheet tray of ready to eat cake. Operator moved cake above veal. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw scallops. Operator moved chicken to bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Left side Flip top cooler; cooked corn (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked duck (46F - Cold Holding); cooked octopus (46F - Cold Holding); Gorgonzola (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Left side Flip top cooler; cooked corn (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked duck (46F - Cold Holding); cooked octopus (46F - Cold Holding); Gorgonzola (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. At walk-in cooler; non-food grade trash bags used to store/in direct contact with pasta. Operator removed from bags. **Corrected On-Site** **Warning**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing cleaning chemical not labeled. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
43
Aug 17, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
41
Feb 10, 2023
Routine - Food
7 critical violations. 3 major violations. 7 minor violations.
View 17 violations
High Priority - 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....over ++200 ppm.
22-41-4
High Priority - 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...employee portion pasta with bare hands , chef stated that pasta going to be cooked . Employee washed hands and putting gloves on hands. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored in same container as ready-to-eat food...raw chicken with pasta whipped cream with raw calamari in same containers in reach in cooler at kitchen. Employee moved ready to eat food. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above ready to eat beef sauce , raw breaded chicken above cut lettuce French fries at reach in cooler cooler at kitchen. Chef properly stored food **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw veal above raw calamari in reach in cooler at kitchen. Chef properly stored food. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked potatoes 50°, shredded cheese 45°, grilled onion 52° in flip top reach in cooler across from grille, burner at kitchen. Per chef food being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked potatoes 50°, shredded cheese 45°, grilled onion 52° in flip top reach in cooler across from grille, burner at kitchen. Per chef food being held more than four hours. Stop sale issue . Chef discarded food. ....sausage 4, meatballs 44°, cheese 44°, pizza sauce 45° , cube cut chicken 44° in flip top reach in cooler at pizza station being held less than four hours . Chef stated that cooler was opened little long for lunch rush that made temperature high . Employee covered food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing...stored ribs, containers, scrub in hand washing sink at kitchen. Chef moved. **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Objectionable odors in kitchen , walk in cooler / freezer area of the establishment.
36-64-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public....can drink in reach in cooler at kitchen. Chef moved. **Corrected On-Site**
08B-49-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at prep station, pizza station. Chef discarded. **Corrected On-Site**
12B-12-5
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on soda line and top of the ice machine. Chef moved. **Corrected On-Site**
24-07-4
Basic - Clean utensils KNIVES stored between Reach in cooler at kitchen, chef moved. **Corrected On-Site**
24-14-4
Basic - Water draining onto floor surface....hot water from pasta cooker daring on the floor surface at kitchen.
29-03-4
Basic - Time/temperature control for safety food thawed in an improper manner....ribs thawing in handwashing sink at room temperature. Chef moved. **Corrected On-Site**
06-01-5
18
Aug 5, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above triple sink/dish machine; ceiling tile shows damage/is in disrepair. **Warning** - From follow-up inspection 2022-08-05: Not repaired **Time Extended**
36-32-5
95
Frequently Asked Questions
When was Cafe Centro Allora last inspected?
The most recent health inspection at Cafe Centro Allora on file is from Apr 21, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cafe Centro Allora?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cafe Centro Allora.
How does Cafe Centro Allora compare to other restaurants in West Palm Beach?
Cafe Centro Allora most recently scored 43 out of 100, which is lower than the West Palm Beach average of 79.
Has Cafe Centro Allora's inspection record improved over time?
Yes. Recent inspections at Cafe Centro Allora have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe Centro Allora means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe Centro Allora inspected?
Based on the inspection history on file, Cafe Centro Allora is inspected around four times per year on average.
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