Pastaio
3290 SW Martin Downs Blvd, Palm City, FL 34990 · Permanent Food Service · License 5301492
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection4 high priority (fixed on the spot)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pork 115°F - Hot Holding inside steam table Per operator food out of temperature for 1 hour Operator began reheat process at time of inspection
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
tomato sauce (78-90°F cooling at 4:30 since 12:00 per operator, At current rate of cooling, food did not reach from 135°F to 70°F within 2 hours Operator began process to reheat foods to 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over ready to eat leafy greens inside reach in cooler at cook line Operator stored food properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Quaternary ammonium warewashing sanitizing solution exceeding the maximum concentration allowed at 500+ ppm
Operator discarded solution and mixed fresh chlorine solution 100 ppm
Fixed on the spot
Earlier inspections 1
D67Routine inspection12 violations, 8 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Employee beverage container in ice machine/ice bin. Employee canned beverage in ice machine by prep area- operator removed - see stop sale of ice.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler raw veal stored over lasagna - operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee left through back door and upon returned engaged in food preparation without washing their hands- educated operator - employee washed their hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) ( corrected to 200ppm)
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottles stored over metal pans used for food - educated operator - employee removed.
Fixed on the spot
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Quaternary 400ppm)
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel tags not marked with last date served.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
At walk in cooler Clams/mussels/tag removed from original container prior to container being emptied.- operator provided.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container in ice machine/ice bin.
Employee canned beverage in ice machine by prep area- operator removed - see stop sale of ice.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.