Question 1

How many health inspections has SAL'S PIZZERIA & PASTA HOUSE had?

Accepted Answer

SAL'S PIZZERIA & PASTA HOUSE has had 19 inspections according to Florida DBPR records.

Question 2

Has SAL'S PIZZERIA & PASTA HOUSE ever been shut down?

Accepted Answer

No, SAL'S PIZZERIA & PASTA HOUSE has no emergency closures on record.

Question 3

What are the most common violations at SAL'S PIZZERIA & PASTA HOUSE?

Accepted Answer

The most frequently cited violations at SAL'S PIZZERIA & PASTA HOUSE are: Consumer advisory, Food contact surfaces, Chemical properly stored.

Question 4

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 5

What does Florida violation V14 (Food contact surfaces) mean?

Accepted Answer

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

Question 6

What does Florida violation V33 (Proper cooling equipment) mean?

Accepted Answer

TEMPERATURE FAILURE: Inadequate cooling equipment cannot maintain required temperatures, allowing food to enter the danger zone (41-135°F). Overloaded or malfunctioning refrigeration allows slow temperature rise that promotes bacterial growth. Clostridium botulinum grows in improperly refrigerated vacuum-packed foods. Equipment failure during busy periods creates mass food safety risk. Provide sufficient refrigeration and cooling capacity for the volume of food prepared. Monitor equipment temperatures at least daily. Maintain and repair equipment promptly. Do not overload refrigeration units (maintain air circulation). Use ambient temperature thermometers in all cooling equipment. Have backup plans for equipment failure.

SAL'S PIZZERIA & PASTA HOUSE

Inspection History (19)

High Priority Violations

Intermediate Violations

Basic Violations

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High Priority Violations

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Basic Violations

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High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

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Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

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