What is Chazz Palminteri Italian Restaurant's health inspection score?

Chazz Palminteri Italian Restaurant has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chazz Palminteri Italian Restaurant last inspected?

Chazz Palminteri Italian Restaurant was last inspected on February 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chazz Palminteri Italian Restaurant have?

Chazz Palminteri Italian Restaurant has 32 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chazz Palminteri Italian Restaurant safe to eat at?

Yes, Chazz Palminteri Italian Restaurant has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chazz Palminteri Italian Restaurant serve?

Chazz Palminteri Italian Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chazz Palminteri Italian Restaurant

Name: Chazz Palminteri Italian Restaurant
Address: 264 MAIN STREET, White Plains, 10601
Rating: 86

264 MAIN STREET, White Plains

Last Inspected: 2/12/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Feb 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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264 MAIN STREET, White Plains, FL 10601

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Violation Timeline

Apr 2023

1 inspections

4 basic

Apr

Dec 2024

1 inspections

1 high priority

10 basic

Jan 2025

1 inspections

5 basic

Jan

Dec 2025

1 inspections

7 basic

Feb 2026

1 inspections

5 basic

Feb

Inspection History

5 records on file

5 Inspection

Feb 26

Inspection InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8BIn use food dispensing utensils improperly stored−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2

Base deductions−10 pts

Dec 25

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
14AInsects, rodents present−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−14 pts

Jan 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12AHot, cold running water not provided, pressure inadequate−2

Base deductions−10 pts

Dec 24

Inspection Inspection

1 High10 Basic

11 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (10)

−20 pts

14AInsects, rodents present−2
8FImproper thawing procedures used−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12AHot, cold running water not provided, pressure inadequate−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
14CPesticide application not supervised by a certified applicator−2

Base deductions−30 pts

Apr 23

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−8 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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