🪰526,489 violations tracked across 67 Florida counties

PASTAIO

3290 SW MARTIN DOWNS BLVD, PALM CITY, FL 34990

License #5301492

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
84.9 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

PASTAIO in PALM CITY currently holds an InspectFL Health Score of 84.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 1 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on January 6, 2026 shows 13 observation rows: 5 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
16
Coverage note
Inspector notes linked where available

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

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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: Inspection Completed - No Further Action
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelving holding clean dishes soiled with dust/debris.
  • [24-14-4] Clean utensils stored between equipment and wall. At cook line, knife stored in between equipment and wall. Operator removed.
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen, ceiling tiles soiled with dust, mold like substance,.
  • [38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At walk in cooler, lighting inadequate.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen prep table, employee backpack stored on table. Operator removed.
  • [41-17-4] Spray bottle containing toxic substance not labeled. At kitchen prep table, spray bottle containing chemical unlabeled.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked lasagna (48F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale.
  • [23-24-4] Buildup of food debris/soil residue on equipment door handles. At walk in cooler, door handle soiled with food debris. Operator cleaned.
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (56F - Cooling); chicken stock(56F - Cooling), stored on large bins, per operator was placed in unit previous day exceeding 6 hours. Products did not reach 41F within 6 hours. See stop sale.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked lasagna (48F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale.
  • [33-16-4] Open dumpster lid.
  • [01B-01-4] Dented/rusted cans present. See stop sale. At dry storage rack, #10 can of red peppers, dented. Operator discarded.
  • [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (56F - Cooling); chicken stock(56F - Cooling), stored on large bins, per operator was placed in unit previous day exceeding 6 hours. Products did not reach 41F within 6 hours. See stop sale.
Community reaction

What do locals think?

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

Community pulse

Would you eat here?

PASTAIO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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