PASTA FAIRE OF BELLEVIEW

Name: PASTA FAIRE OF BELLEVIEW
Address: 10401 HWY 441, BELLEVIEW, FL, 344202805, US
Rating: 65.8

10401 HWY 441, BELLEVIEW, FL 344202805

License #5201837

🍕 Pizza/Italian ℹ️

65.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 13, 2026 · 12 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PASTA FAIRE OF BELLEVIEW in BELLEVIEW currently holds an InspectFL Health Score of 65.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 68 total violations — 17 critical, 8 major, 43 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 12, 2025

The latest inspection on April 13, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PASTA FAIRE OF BELLEVIEW has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cups in croutons. Removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dry storage area soiled with dust.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pans on top shelf in ware wash area. Flipped over.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top dry storage shelf. Bag on top of water softener. Both were moved.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Four knifes between make table and steam table. Removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Large piece of beef and pork thawing at room temperature. Manager placed in pan with water and turned on running water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over cooked chicken in walk in cooler. Manager moved.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee moved trash can then touched single service items without washing hands and changing gloves. Manager spoke to employee.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager stated that bin of butter packets are held out for four hours using Time as a Public Health Control (TPHC) stating discard time was 4 pm. Tray of butter had no time mark. At 4:05 butter was still sitting at room temperature manager addressed by asking employee to take care of them. Employee placed tray of packets in walk in cooler. Stop sale issued.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager stated that bin of butter packets are held out for four hours using Time as a Public Health Control (TPHC) stating discard time was 4 pm. Tray of butter had no time mark. At 4:05 butter was still sitting at room temperature manager addressed by asking employee to take care of them. Employee placed tray of packets in walk in cooler. Stop sale issued.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand wash sink in ware wash area. Removed during this inspection.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in pasta cooler has an ambient tempurature of 50F. All Time/Tempurature Control for Safety foods removed from unit during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to pizza oven. Moved during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on shelf over make tables. Jackets on dry storage shelf.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Pan of flour breading with no lid on shelf next to hand wash sink at end of cookline. Moved during this inspection.
[08B-38-4] Food stored on floor. Soup in buckets on floor in walk in freezer. Soup in buckets on kitchen floor next to ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of ice machine soiled with food debris. Vent over pasta cookers soiled with dust. Hood filters soiled with dust and grease.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Metal pans on cookline. Coffee filters near fountain machine. Filters were moved and pans inverted.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped hands on apron then continued to cook food without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in pasta cooler: pan of raw beef on shelf over pans of pasta. Moved during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in pasta case on cookline: raw beef (47F - Cold Holding then 40F - Cooling); green beans (49F - Cold Holding); brocolli (50F - Cold Holding); cooked beef (50F - Cold Holding); ricotta cheese (51F - Cold Holding). All items moved to walk in freezer to cool. In reach in make table across from stove: sausage (49F - Cold Holding); alfredo (50F - Cold Holding); salmon (47F - Cold Holding); chicken (47F - Cold Holding). Manager placed ice bags on all products. Items were placed in two units less than three hours prior.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in pasta reach in cooler reading 32F, cooler is at 50F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in pizza make table soiled with food debris.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line and wait station. Manager discarded drinks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses on shelf in dish area. Manager removed phone and glasses.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
[08B-38-4] Food stored on floor. Chickens and cooking oil stored on floor in prep are next to office.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan cover in walk-in cooler. Gasket of reach-in cooler outside of walk-in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Top shelf in reach-in cooler at end of cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[08B-12-5] Stored food not covered. Pan of mushrooms stored in walk-in cooler. Manager placed lid on mushrooms.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Whole chickens stored in brute garbage can. Employee removed chickens during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler stored over night: veal (48F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line fryers: feta cheese (48F - Cold Holding); tuna salad (47F - Cold Holding); American cheese (48F - Cold Holding); sliced tomatoes (47F - Cold Holding); chicken (44F - Cold Holding); veal (48F - Cold Holding). Manager stated all items placed in cooler three hours and thirty minutes prior to temperature being taken except for the veal which was stored in cooler over night. Manager moved all items except veal to walk-in freezer to reduce the temperature to 41F. Items stored in reach-in cooler across from cook line stove: butter (49F - Cold Holding); tomatoes (44F - Cold Holding); chicken (45F - Cold Holding). Manager stated items placed in cooler three hours and thirty minutes prior to temperature being taken. Manager moved items to walk-in freezer to reduce the temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Beneath mixer head of mixer across from office. Shelves in walk-in coolers. Soda gun in wait station.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
[33-16-4] Open dumpster lid. On two dumpsters.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler containing pasta has an ambient temperature of 60F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dessert cooler. Moved.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife between steam table and make table. Removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed tomatoes on shelf over bagged lettuce. Moved during this inspection.
[29-03-4] Water draining onto floor surface. Under sink in ware wash area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee entered pizza make area and picked up gloves to begin work without washing hands. Manager stopped employee and hands were properly washed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in pasta cooler: pan of raw beef on shelf over pasta. Moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: beef 50F. Sausage 50F. Items were moved to walk in cooler then 15 minutes later beef 45F.
[03F-02-5] 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. Time not marked on sauce at front counter. Time added.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wine cooler at front counter has food debris.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf of clean dish shelf.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in dessert cooler has an ambient temperature of 47F. Unit is dripping water. Reach in cooler with pasta on cookline has an ambient temperature of 61F. Unit is filled with sheet pans of pasta, gaskets torn, and exterior is dusty.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on shelves in walk in cooler. Several drinks on shelf over customer drinks at front counter. All were moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and jacket on shelf over salt in back room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles soiled with food debris. Exterior of reach in cooler soiled with dust. Hood filters in kitchen soiled with dust.
[16-46-4] Old labels and/or food stuck to food containers after cleaning. Labels and food debris on several clean pans at clean dish rack.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Two buckets on prep tables. Manager moved.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler near back door: case of unwashed squash on shelf over pre washed broccoli. In walk in cooler near kitchen area: case of unwashed lemons on shelf over prewashed bags of salad.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes in ware wash area sanizer tested at 0 ppm. Sink was refreshed then 200ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw veal on shelf over case of peppers. In reach in cooler: pan of raw beef on shelf over pans of pasta. All were moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in dessert cooler: cheesecake (46-47F - Cold Holding) In reach in cooler containing pasta on cookline: beef (54F - Cold Holding); pasta (50-51F - Cold Holding); pasta (53F - Cold Holding) In reach in drawer coolers: rice (44-47F - Cold Holding); shrimp (45F - Cold Holding); salmon (45F - Cold Holding) All items placed in coolers today, manger stated line check was conducted at 11 am all temperatures were under 40F.Ice added to all products.
[03F-02-5] 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. Missing on pizza slices, garlic oil, sauce, and garlic knots. Manager added time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can and dirty dishes in front of sink in ware wash area. Moved all during this inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two pans of beef made two days prior. Manager added date mark.