Question 1

How many health inspections has PASCONE'S RISTORANTE had?

Accepted Answer

PASCONE'S RISTORANTE has had 15 inspections according to Florida DBPR records.

Question 2

Has PASCONE'S RISTORANTE ever been shut down?

Accepted Answer

No, PASCONE'S RISTORANTE has no emergency closures on record.

Question 3

What are the most common violations at PASCONE'S RISTORANTE?

Accepted Answer

The most frequently cited violations at PASCONE'S RISTORANTE are: Proper hand/arm washing, Food contact surfaces, Chemical properly stored.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V22 (Consumer advisory) mean?

Accepted Answer

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

Question 6

What does Florida violation V35 (Single-use items) mean?

Accepted Answer

CONTAMINATION RISK: Reusing single-use items (gloves, cups, utensils, foil) that were designed for one use creates contamination pathways. Single-use gloves develop micro-tears during use, becoming bacterial incubators. Reused single-use containers lose structural integrity, leaking contaminated liquids. Single-use utensils cannot be properly sanitized between uses. Single-use articles (gloves, cups, lids, foil, plastic wrap, straws, stirrers, paper napkins) must be used once and discarded. Do not wash and reuse. Store in original packaging to prevent contamination. Dispense in sanitary manner. Use food-grade single-use items only.

PASCONE'S RISTORANTE

Inspection History (15)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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