PASTOR RESTAURANT Inspection – April 13, 2026

High Priority 1

#5High Priority22-41-4

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. Three compartment sink set up with chlorine at 100 ppm **Repeat Violation**

Repeat Violation

Intermediate 4

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at front counter bar.

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed at hand sink at dishwasher area with a food container inside.

#8Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification.

#9Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw filet mignon tartare offered on the menu and not identified as raw with an asterisk. **Repeat Violation**

Repeat Violation

Basic 4

#1Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Kitchen **Repeat Violation**

Repeat Violation

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. By the stove.

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch