PASQUALES PIZZA & SUBS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on table with deep groves and soiled with black debris. Manager placed cutting boards in sink to be washed and sanitized. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked eggplant not dated in reach in cooler in kitchen. Marinara sauce , prepared two days ago not dated in walk in cooler. Manager dated items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interiors of both ice machines soiled with black mold- like substance. Employee cleaned and sanitized both ice machines. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tanks not secured in kitchen. Manager secured tanks with chains. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Self-closing device on bathroom door disconnected/broken. Self closing door in men's bathroom not self closing. Operator repaired self closing door during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on table in kitchen. Educated manager on keeping wet wiping cloths in sanitizing solution between uses. Manager removed wiping cloth from table. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer reading 40 F in ice bath . Calibrated to 32 F. Corrected On-Site Warning - From follow-up inspection 2025-10-01: From follow up inspection , observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on shelf and deep fryer on prep table next to reach in cooler. Repeat Violation Warning - From follow-up inspection 2025-10-01: From follow up inspection , observed same. Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottles not labeled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, shelves soiled with food debris

Intermediate - Equipment drain line draining into handwash sink. Handwashing sink on cook line has drain line draining.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled by three compartment sink. Operator labeled. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, wet wiping cloth stored on cutting board between use.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, rolls stored in thank you bags. Operator removed from bags. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At hand wash sink at pizza station, ice machine drain line in sink. Operator moved drain to bucket on floor. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottle containing bleach no label. Operator labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw eggplant, chef moved items

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cook line

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing bread in freezer chest. Removed. Corrected On-Site

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. Raw chicken over raw calamari one door freezer unit in kitchen. Removed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza slices and mozzarella cheese. Timer set. Food items out less than four hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomato sauce (90-100 fF - Hot Holding) in steam table. Per operator food reheated on stove top less than four hours ago and placed in unit. Reheated To 165F for hot holding.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryers at cook line

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning solution on racks. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents

Basic - Cutting board has cut marks and is no longer cleanable. Next to hot holding unit

High Priority - Nonfood-grade bags used in direct contact with food. Observed several thank you to go bags on direct contact with fresh bread on prep area and inside reach in freezer. Operator removed to food grade bags Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a container with raw chicken stored above a container with cooked eggplant inside white fridge on prep area. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on top of pizza table and prep table Oil and garlic 70°F cold Holding, butter 70°F cold Holding Per operator products not prepared or portioned today Per operator products stored for approximately 1 hour. Operator moved items to time control, and time marked products for the remaining time of 3 hours. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance( chlorine )not labeled. Operator labeled Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At white reach in freezer non food grade bags used to store bread. Operator removed from bags and wrapped in food service film. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2021.

High Priority - Raw animal food stored over or with unwashed produce. At small white refrigerator raw shell eggs stored over unwashed peppers. Operator moved eggs below peppers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At small white refrigerator in prep area raw chicken stored over ready to eat pasta. Operator moved chicken below pasta. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area butter (62°F - Cold Holding) garlic in oil (67°F - Cold Holding) sitting on prep table. Operator stated left out less than two hours, returned to refrigeration. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control as stated by operator was less than 1 hour. Operator applied time mark. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At prep area reach in refrigerator lasagna prepared on site and frozen no date mark. Operator applied date mark. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryers located in the back of the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and chicken stored over pasta at reach in cooler in prep kitchen. Moved to properly store. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple pizzas removed from walk-in cooler for +30 minutes. Owner set timers with 4 hour total time. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Ice machine drain line into hand sink. Removed by owner. Sink cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink near front counter. Sink cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck at next inspection.

Basic - Nonfood-contact surface soiled with grease. Cooking equipment and microwave area at prep station.