PAISANO'S PIZZA 'N PASTA
6000 4 ST N · ST. PETERSBURG · Pinellas County · FL 33703
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 2
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:12pm a. cooked pasta (46F – Cold Holding) Operator placed pasta in ice bath. Re temp at 2:58pm a. Cooked pasta 41f **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salad buffet Lina at 2:48pm a minestrone soup 122f. Operator removed soup and placed on stove to re heat. Re temp at 3:15pm a. Minestrone soup 176f **Corrected On-Site**
Intermediate 1
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with debris buildup.
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located in wait station area has a accumulation of black substance.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with dust and debris.
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above oven damaged.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on shelf with pans and kitchen equipment in warewashing area. Operator removed phone.
14-11-5Basic – Equipment in poor repair. Bottom shelf of prep table is rusted.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Employee removed tongs. **Corrected On-Site**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching pink lemonade powder in container located on bottom shelf at wait station. Operator removed scoop. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in warewashing area next to hand wash sink soiled with black substance.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler located in warewashing area. Operator removed drink. **Corrected On-Site** **Repeat Violation**
22-16-4Basic – Reach-in cooler located on cook line interior soiled.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach-in cooler located on cook line leaking water inside on the bottom. Reach-in cooler near pizza oven has standing water at bottom.
08B-12-5Basic – Stored food not covered. Hot sauce stored in container on bottom shelf not covered.
36-27-5Basic – Wall in three-compartment sink area soiled with mold-like substance.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on top of cutting board on cook line not stored in sanitizer solution. Operator stored towels in wiping cloth solution. **Corrected On-Site**
14-06-4Basic – Wood food-contact surface not properly sealed. Wood cutting board has gaps and is damaged on reach-in freezer in kitchen
Inspector observations synchronized from DBPR on October 18, 2026 11:50 AM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.