PASAPOGA RESTAURANT LLC
15725 SW 72 ST # 184
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board near walk in cooler. Repeat Violation - From follow-up inspection 2025-03-03: Observed at white cutting board near walk in cooler. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at front counter. - From follow-up inspection 2025-03-03: Observed at reach in freezer at front counter. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Repeat Violation - From follow-up inspection 2025-03-03: Observed at front counter. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter. Repeat Violation - From follow-up inspection 2025-03-03: Observed reach in cooler gaskets soiled at front counter. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-03-03: **Time Extended**
- 02D-02-4:Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed sugar container unlabeled at front counter. - From follow-up inspection 2025-03-03: Observed sugar container unlabeled at front counter. **Time Extended**
Food safety inspection conducted on 3/3/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 2/27/2025
High Priority
2
Intermediate
4
Basic
7
Total
13
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter waitress station. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board near walk in cooler. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at front counter.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at front counter ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation tables throughout entire establishment. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in walk in cooler. Coached operator on proper separation procedures. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cheese (56F - Cold Holding). As per operator, they placed in the reach in cooler at 6am. Instructed operator to place in walk in cooler for rapid chill. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon in handwash sink at front counter. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed sugar container unlabeled at front counter.
- 53B-05-5: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. Observed employee training of Carlos, Vanessa, Dana expired 02/26/25.
Food safety inspection conducted on 2/27/2025 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 10/14/2024
High Priority
3
Intermediate
8
Basic
10
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin interior with accumulation of mold like substance at front counter dining area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white and green cutting board with cut marks and no longer cleanable in kitchen.
- 12B-02-4:Basic - Employee drinking in a food preparation or other restricted area. Observed employee water bottle stored on three compartment sink at front counter.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottles stored on preparation table at front counter.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn near stove.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper stored above preparation table in kitchen near stove.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand washing sink at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in kitchen soiled with grease.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed WIF shelves rusted.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-02-5:High Priority - 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. Observed Lamb (50F - Cold Holding). As per operator it had been prepared two days before. Stop Sale was issued.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Lamb (50F - Cold Holding). As per operator it had been prepared two days before. Stop Sale was issued.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on preparation table at front counter dining area. Also observed sanitizer stored on floor under three compartment sink in kitchen
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unable to answer question on calibration procedure.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with an accumulation of old food debris in kitchen. Also observed soda dispenser soiled with old food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by trash can in employee bathroom in kitchen. As per employee, the bathroom is not being used because handwash sink is broken.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hose stored in handwash sink in employee bathroom in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink at employee bathroom.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in employee bathroom.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer broken.
Food safety inspection conducted on 10/14/2024 revealed 21 total violations (3 high priority, 8 intermediate, 10 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Manager states cutting boards have been ordered. **Corrective Action Taken** Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Provided operator with printed sign, he then hung sign in restroom. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths stored on make table cutting board. Employee removed cloths from food contact surface. Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of cold and flue medicine stored on food contact surface near hand wash sink and bar glasses. Employee removed medicine from food contact surface. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled. Repeat Violation
Food safety inspection conducted on 4/29/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 1/24/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled located at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed sliced ham, sliced cheese breaded chicken not covered , in the reach in cooler in from of the fryers at cook line.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked a raw egg, then transferred cooked sweet plantains to steam table and failed to wash hands prior. Coached employee on proper hand washing. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over smoked pork chops, in the reach in cooler in from of the fryers at cook line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak , in the reach in cooler in from of the fryers at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (78F - Cold Holding), as per cook for less than 2 hour, employee added ice to the rim if the holding container to rapidly cool it down, observed prosciutto (71 F - Cold Holding), as per owner outside for less than 3 hours, employee placed it in the reach in cooler to rapidly cool.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled, can opener blade soiled.
Food safety inspection conducted on 1/24/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).