PASTA DI GUY
7813 MITCHEL BLVD, New Port Richie FL 34655 · 727-376-0888
Last inspected Apr 28, 2026 · 8 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026003602 | Dec 30, 2025 | Feb 4, 2026 | $200 |
Inspection history
8 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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)
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.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
Dec 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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
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
Manager or person in charge lacking proof of food manager certification. Manager on duty Ian has no manager certification
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
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
Bowl or other container with no handle used to dispense food. Portion cup used to scoop cheese in reach in cooler, portion cup removed
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
Employee with no hair restraint while engaging in food preparation. Employees put visors on
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
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. -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
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
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
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
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.
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
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
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep cooler, drink removed
Employee with no hair restraint while engaging in food preparation.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler
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
Employee with no hair restraint while engaging in food preparation.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.