Pagano's Pizzeria

1945 S. Ridgewood Ave., South Daytona, FL 32119 · Permanent Food Service · License 7404962

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
7 high priority (4 fixed by the Sep 14 follow-up, 2 fixed on the spot), 2 intermediate, 3 basic
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  4 in the kitchen
  More time given
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic1
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. back hand sink
  More time given
Official report, on the Florida DBPR website
First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 7 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Wings in the bottom right drawer overnight: 47-50°F, 42-45°F. See stop sale
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Pizza sauce 47-50°F cooling from previous day in 5 gallon, covered plastic containers in the walk-in cooler. See stop sale.
- 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. 0 ppm
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  4 on pizza boxes. 1 dish area. 4 stairs area
  Roach activity present as evidenced by live roaches found.
  1 on pizza boxes stored above three compartment sink in the dish area
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Front counter pizza by the slice area and ice machine area, dichlorvos emitting strips
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Several cutting boards
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Credit card fee
Basic3
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. back hand sink
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jacket on coffee filters
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.