Dalmoros Fresh Pasta to GO
1910 N Ola Ave Stall 13, Tampa, FL 33602 · Permanent Food Service · License 3918124
What drove the grade
No soap provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection3 intermediate (1 fixed on the spot), 2 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
Complaint inspection
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Mop bucket stored in front of handwash sink in kitchen. Employee relocated bucket.
Fixed on the spot
No soap provided at handwash sink.
At front service counter.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on prep table next to cutting board in kitchen. Employee removed drinks.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
A94Routine inspection2 violations, 1 high priority No follow-up needed
- First visitAug 28, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler by ware washing area cook spinach 48°F liquid egg 47°F butter 45°F milk creamer 44°F manager moved food to freezer.2nd temp
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training missing for 2 people.
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.