DirtyFLRestaurant Inspection Data

PASTA DI GUY

With 7 documented inspections, PASTA DI GUY in NEW PORT RICHEY has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 7 reports on file

7813 MITCHEL BLVD, SUITE 106, NEW PORT RICHEY 34655

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/5/2026· 3mo ago

Visit ID: 13604651

Met Inspection Standards
  • N/A:No Violations Were Observed

12/30/2025· 3mo ago

Visit ID: 10888127

Follow-up Inspection Required

2 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken sausage (50F - Cold Holding)in table top cooler. In drawer cooler on cook line -spaghetti (51F - Cold Holding); penne pasta (53F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In table top cooler on cook line -chicken sausage (50F - Cold Holding); see stop sale. Was in walk in cooler overnight, moved to table top cooler at 12:00, 3.25 hours ago. diced chicken (45F - Cold Holding)moved to freezer. Recheck 34F In vertical cooler on cook line - spaghetti (45F - Cold Holding)made 2 days ago, moved to freezer, recheck 40F In drawer cooler on cook line -spaghetti (51F - Cold Holding); penne pasta (53F - Cold Holding)see stop sale temperatures taken today at 12:00 were at 41F or below. **Corrective Action Taken** Repeat Violation Admin Complaint

5/30/2025· 10mo ago

Visit ID: 10743584

Met Inspection Standards

1 high, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mushrooms (45F - Cold Holding) 40F; cooked chicken (47F - Cold Holding) 41F in top cold holding unit on cook line, manager iced all food Corrected On-Site Repeat Violation

12/14/2024· 1y 4mo ago

Visit ID: 8775109

Met Inspection Standards

2 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop cheese in reach in cooler, portion cup removed Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table next to clean silverware, cell phone removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put visors on Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (50F - Cold Holding) in drawer on cook line, manager put bags of ice on food **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (105F - Hot Holding) in steam well, manager removed and put on stove to reheat, temperature is at 167F Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty Ian has no manager certification
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Michael and Maryland do not have signed employee reporting agreements
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle handing on board on cook line with pink liquid in it not labeled, employee properly labeled bottle Corrected On-Site

4/12/2024· 2y ago

Visit ID: 8650558

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-04-12: **Time Extended**

4/10/2024· 2y ago

Visit ID: 8568045

Follow-up Inspection Required

4 high, 3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop salt Portion cup used to scoop shredded cheese in prep cooler Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep cooler, drink removed Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (45F - Cold Holding); cooked sausage (47F - Cold Holding) in cold holding well above reach in cooler on cook line, manager iced product -cooked penne pasta (48F - Cold Holding); cooked strozzapreti pasta (49F - Cold Holding) in upright cooler on cook line next to stove No temperature monitoring Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs put in steam well at 11am, now at 122F at 2:20 No temperature monitoring Warning
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Marinara sauce put in steam well at 11am, now at 122F at 2:20 No temperature monitoring Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for establishment. Ian Lamb person in charge no manager certification Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush used for oil, brush part is frayed, metal part is starting to rust that is stored in the oil Warning

12/6/2023· 2y 4mo ago

Visit ID: 8374295

Met Inspection Standards

1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while he is preparing food, employee discarded gum Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled