DirtyFLRestaurant Inspection Data

PANA ROMA PIZZA AND PASTA

840 W 23RD ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8772820

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with dust in kitchen.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen. Operator restocked paper towels at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on walk-in cooler shelves, dish racks, dish washer handle. Repeat Violation
  • 25-32-4:Basic - Pizza boxes used to absorb grease from pizza by the slice, not changed at least every 4 hours. Manager replaced box during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on salad make table:diced tomatoes 46F, per operator, approximately 2 hours. Moved to walk-in to cool. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue on ice scoop. Scoop cleaned at time of inspection. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee hired approximately 1 year, no food handler training.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8590891

  • N/A:No Violations Were Observed

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8441932

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with dust, or mold-like substance outside walk-in cooler. Dust accumulation on wall outside walk-in cooler.
  • 24-06-4:Basic - Clean knives stored on dirty magnetic knife strip. Operator sent knives to dish pit for washing. **Corrective Action Taken**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In salad station and on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Ice chest used for dressing soiled. Magnetic knife strip soiled. Mold like substance on walk-in cooler gasket. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: lasagne 46F, meatballs 46F, cooked chicken 48F, fettuccine 46F, per operator less than 3 hours. Turned thermostat down at time of inspection. **Corrective Action Taken** Repeat Violation Warning
  • 03F-02-5:High Priority - 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. Pizza held on time, no time mark. Per manager 2 hours. Marked for time at time of inspection. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Tamara Bowdish expired 3-21-22

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8371927

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine not injecting detergent.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink On shelf over dish area by Togo containers and gloves.
  • 14-11-5:Basic - Equipment in poor repair. Bread Warmer door broken and repaired with tape and foil.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on dry storage shelves near ice machine, on walk-in cooler handle. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: feta cheese 56F, approximately 2 hours per operator. Moved to walk-in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens room. Restocked at time of inspection. Corrected On-Site