Pasta Flame
10865 Cross Creek Blvd Ste B, Tampa, FL 33647 · Permanent Food Service · License 3916713
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection1 high priority (no follow-up needed), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced tomatoes (50°F - Cold Holding at 3:15, placed in cooler at 12:00, retemp 47°F at 3:35); shredded cheese (55°F - Cold Holding at 3:15, placed in cooler at 12:00, retemp 50°F at 3:35). Manager placed items in walk in cooler to bring down temperature.
Basic2
Code 14, Food-contact surfaces designed and maintained: White square cutting board in pasta station and long white cutting boards on pull top reach in coolers have cut marks and are no longer cleanable.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers in various areas around kitchen not inverted. Owner inverted.
Fixed on the spot
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.