Dalmoros Fresh Pasta to GO

204 1 Ave N, St. Petersburg, FL 33701 · Permanent Food Service · License 6218903

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 29, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. breaded chicken breast reheated at 11:30 (132°F - Hot Holding)temped at 1:10pm, retemped at 1:20pm at 157°FHigh priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 7 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

12 violations found

First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. breaded chicken breast reheated at 11:30 (132°F - Hot Holding)temped at 1:10pm, retemped at 1:20pm at 157°F
  Pre cooked bread chicken breast in hot holding temped at 132°F. Employee heated chicken to 157°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.
  Raw shell eggs store over Parmesan cheese in walk-in-cooler. Manager moved eggs to lowest shell on speed rack.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with dry on food debris. Manager removed can opener and washed can opener. Cutting boards grooved on white deli cooler soiled with food debris.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink in front counter area had bottle of glass cleaner hanging inside of sink. Manager removed glass cleaner from hand sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
  Unwashed iceberg lettuce stored over shredded cheese in walk-in-cooler. Manager moved iceberg lettuce to lower shelf on speed rack.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Two knives stored in between deli cooler and prep table with on holding unit on top of it. Manager removed knives from in between deli cooler and table.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting board on deli cooler and green cutting boards.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wiping cloth stored under green cutting board in front kitchen area. Manager removed wiping cloth.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Bucket of sanitizer stored on floor in front counter area. Manager put bucket of sanitizer solution on shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of turbo oven in front counter area soiled with cooked on food debris. Interior of oven next to turbo oven soiled with baked on cheese.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Manager found current license in office and posted the license on the wall.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.