Pasquale's Pizza & Subs
10337 Royal Palm Blvd, Coral Springs, FL 33065 · Permanent Food Service · License 1613214
What drove the grade
Clam/mussel/oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 intermediate (1 fixed on the spot), 5 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle on wall rack by dish machine.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic bottled beverages on floor outside office door.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in contact with flour in bulk container. Employee removed handle from flour.
Fixed on the spot
Earlier inspections 1
A90Routine inspection7 violations No follow-up needed
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam tags missing date mark when finished.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In sautee fliptop lower cooler, chopped romaine 52°F at 3:55pm (ambient cooling from approximately 12:30pm) to 49°F at 4:15pm. Based on times and temperatures taken, lettuce will not reach 41°F at 4 hour time limit. Employee removed lettuce to shallow pan and placed uncovered in freezer to rapid chill.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
1) Bags of flour on floor by mixer in back prep area. 2) Cases of plastic bottled drinks on floor in hallway past restrooms.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Debris/scale buildup on top of dishmachine.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket in kitchen reading 0ppm. Manager remade to proper 200ppm quaternary.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like buildup along baffle inside ice machine bin.
Code 25, Single-service items: Single-service articles improperly stored.
Case of drinking straws on floor in hallway past restrooms.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.