SCOLAPASTA
3358 NE 33 ST, Fort Lauderdale FL 33308 · 954.652.1185
Last inspected Dec 19, 2025 · 8 visits since April 2024
JUN 24
FEB 25
MAY 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Padela reach in - lentil soup (41-47F). Per operator item prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. - Walk in cooler - vodka sauce (44-51F); Alfredo sauce (44-59F). Per operator items prepared last night and held in this unit overnight. Items not prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled servant wrapped sections of ready to eat lettuce without first washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Right Cookline flip top - raw chicken in top section over ready to eat Alfredo sauce in bottom section. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Padela reach in - lentil soup (41-47F). Per operator item prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. - Walk in cooler - vodka sauce (44-51F); Alfredo sauce (44-59F). Per operator items prepared last night and held in this unit overnight. Items not prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to operator and operator posted.
Bowl or other container with no handle used to dispense food. Left Cookline flip top - bowl in pasta. Operator removed.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and Keys on shelf over cookline flip top, operator removed and stored properly.
Rear exterior door has a gap at the threshold that opens to the outside.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
1. Left cookline flip top - Raw smoked salmon and raw beef stored over ready-to-eat cheese and vegetables. 2. Walk in cooler- raw shell eggs stored over ready to eat vegetables. Operator stored all items properly.
Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
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. 2 employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No Heimlich maneuver/choking sign posted. Provided to operator.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Walk in cooler; Raw chicken stored over raw beef operator stored properly.
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 and the time removed from temperature control cannot be determined. Operator time marked.
Equipment drain line draining into handwash sink. -Hand washing sink next to oven.
Jun 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Right cookline flip top - raw pooled shell eggs on top - over ready to eat vegetables on bottom. Left cookline flip top - raw clams stored over ready to eat garlic. Operator stored all items properly.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - vodka sauce, bolo sauce, Alfredo sauce. Provided Time as a Public Control Form to operator. Operator filled out during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 85F. Operator removed.
Jun 19, 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, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority6 Intermediate0 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator ROP fish 48 hours ago and held in cookline flip top. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw veal stored over ready to eat bolo sauce. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator ROP fish 48 hours ago and held in cookline flip top. See stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Manager or person in charge lacking proof of food manager certification. PIC - Roberto Barrata.
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 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. All employees present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operstor ROP cooked vegetables, raw meat and fish. Per operator, he will discontinue ROP.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - Bolo sauce- per operator prepared 2 days ago. Operator date marked.
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.