Fusillo Pasta
905 Central Ave, St. Petersburg, FL 33705 · Permanent Food Service · License 6218847
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection5 high priority (3 fixed by the Sep 25 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink seen on hand sink.
More time givenFixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl seen in container of sugar. Employee informed and removed container.
More time givenFixed on the spot
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.tiramisu 45°F in reach in cooler at front counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. meat sauce (70°F - Hot Holding) employee reheated meat sauce to 180°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.
Operator holding raw beef over ready to eat pasta sauce and cheese. Operator was informed and took action by moving raw beef to bottom shelf underneath ready to eat foods.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Single fly in the kitchen area. Discussed fly prevention with operator.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaning supplies stored over top of boxed tomatoes which could lead to potential cross contamination.
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator discussed using time frames for foods with no written plan. Inspector discussed necessity of written plans, provided proper paperwork and operator took the necessary actions to fill out proper documentation.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator communicated that the probe thermometer had recently broken and was in the process of buying a new one.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Inspector will be provided proper poster to have on hand for operator.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee lacks proof of training and has been employed for longer than 60 days
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Operator has multiple bags of semolina flour on floor in customer dining area. Operator also has buckets of flour and sugar on floor in kitchen area closest to order window.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks were seen on top of prep freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as scoop in container of sugar.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave contained grease and small pieces of food. Cleaning methods were discussed with operator for knowledge of cleaning equipment importance.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster on premise, Inspector has sent education packet containing all necessary documents for proper placement.
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.