Pipa/Pastaio
580 Hibiscus Street, West Palm Beach, FL 33401 · Permanent Food Service · License 6023225
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 26 complaint inspection5 high priority (4 fixed by the Nov 2 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 2, 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 visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
tomato sauce overnight (97°F - Cooling); meat sauce over 2 days in walkin (49°F - Cooling)
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed caponatoa sauce ( eggplant tomato sauce) dated 10/14. See stop sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed caponatoa sauce ( eggplant tomato sauce) dated 10/14. See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed tomato sauce overnight (97°F - Cooling); meat sauce over 2 days in walkin (49°F - Cooling)
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee starting food preparation and put on gloves without washing hands . Employee washed hands .
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed tomato sauce overnight (97°F - Cooling); meat sauce over 2 days in walkin (49°F - Cooling) due to sauce put in 20 gal plastic container put in hot a with cover.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
Operator has record of cooling sauce from 135-70 degrees in 2 hours and 70- 41 degrees in 4 hours and tomato sauce overnight (97°F - Cooling); meat sauce over 2 days in walkin (49°F - Cooling)
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed by flat top stoves hand sink no soap. Operator replaced soap.
Fixed on the spot
Basic1
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.
Observed handle of scoop in salt .
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.