PASTAIO
3290 SW MARTIN DOWNS BLVD, Palm City FL 34990 · 561-676-1186
Last inspected Jul 21, 2026 · 11 visits since November 2023
AUG 24
OCT 24
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ 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 |
|---|---|---|---|
| 2--2024026989 | Apr 17, 2024 | Jun 6, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon returned engaged in food preparation without washing their hands- educated operator - employee washed their hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) ( corrected to 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw veal stored over lasagna - operator removed and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. Employee canned beverage in ice machine by prep area- operator removed - see stop sale of ice.
Toxic substance/chemical improperly stored. Chemical spray bottles stored over metal pans used for food - educated operator - employee removed.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm)
At walk in cooler Clams/mussels/tag removed from original container prior to container being emptied.- operator provided.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Employee beverage container in ice machine/ice bin. Employee canned beverage in ice machine by prep area- operator removed - see stop sale of ice.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
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.
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.
Dented/rusted cans present. See stop sale. At dry storage rack, #10 can of red peppers, dented. Operator discarded.
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.
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.
Spray bottle containing toxic substance not labeled. At kitchen prep table, spray bottle containing chemical unlabeled.
Buildup of food debris/soil residue on equipment door handles. At walk in cooler, door handle soiled with food debris. Operator cleaned.
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,.
Clean utensils stored between equipment and wall. At cook line, knife stored in between equipment and wall. Operator removed.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelving holding clean dishes soiled with dust/debris.
Open dumpster lid.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. At walk in cooler, lighting inadequate.
Aug 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner
Food stored in a location that is exposed to splash/dust. Observed container of bread crumbs stored directly below soap dispenser next to hand wash sink exposed to splash. Operator removed
In-use tongs stored on equipment door handle between uses. Operator removed
Oct 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area hose Bibb.
Aug 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over soup walk-in cooler, raw lamb over chicken stock, raw fish over cooked shrimp in walk in freezer not in commercial packaging, raw shrimp over cooked octopus at reach in freezer both products not in commercial packaging. Operator stored all products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked chili paste at walk in cooler dated 7/9.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer at grill: salmon (45F - Cold Holding); grouper (44F - Cold Holding); flip top by convection oven: cooked beets (44F - Cold Holding); yogurt sauce (44F - Cold Holding);; Pastichio (cooked meat) (45F - Cold Holding); Dolmades (47F - Cold Holding); Cooke stuffed peppers (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline steam table marinara (104F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F
Toxic substance/chemical improperly stored. Observed rubbing Alcohol stored on ice machine. Operator stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area hose Bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife resting on shelf at cookline, shelf has an accumulation of oil and food residue. Operator removed, cleaned and sanitized knife.
No paper towels or mechanical hand drying device provided at handwash sink. At server beverage area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked stuffed peppers at walk in cooler dated 7/24. Per operator, product made and frozen on 7/24. Not date marked when removed from freezer. Educated operator on proper date marking procedures.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground beef over raw lamb chops reach in cooler on cook line, raw ground beef over raw lamb at walk in freezer. Both products not in commercial packaging. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by microwaves: hummus (47F - Cold Holding); dolmas (cooked rice) (46F - Cold Holding); feta (48F - Cold Holding); spanakopita (cooked Spinach) (46F - Cold Holding); flip top cooler by fryer: The yogurt sauce (46F - Cold Holding); roasted peppers (52F - Cold Holding); seared tuna (62F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products out of temperature for approximately 3.5 hours. Operator moved all tcs products to freezer to quick chill. Operator added ice to cooler before restocking new tcs products.
Handwash sink not accessible for employee use at all times. Do not use Sign on hand wash sink closest to bathrooms. Operator removed sign.
Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled in kitchen area. Advised operator to label all chemicals.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hot holding unit has accumulation of grease and food debris.
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish machine chlorine sanitizer 0ppm. Operator set up 3 compartment sink chlorine sanitizer 100ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon on menu. Per operator, salmon is cooked to desired temperature upon guest request. Salmon must be fully cooked until proof of parasite destruction is provided to inspector.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked squash dated 10/30 at tall reach in cooler by office. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by microwave: yogurt sauce (45F - Cold holding); sliced cheese (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator closed lid for flip top cooler, rechecked yogurt sauce 42F, sliced cheese 47F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (82F - Hot Holding) Observed sitting on counter in prep kitchen area. Per operator, out of temperature for 1 hour. Operator returned to walk in cooler.
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. No proof of any training at time of inspection.
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.