Pagano's Pizzeria II
Last inspected: Oct 31, 2023
14
Score
Pagano's Pizzeria II has been inspected four times since 2022. Inspectors last stopped by on Oct 31, 2023. High risk indicates the latest inspection turned up problems worth knowing about. The file hasn't been updated since Oct 31, 2023, so take the current picture with that in mind.
Recent inspections have turned up more issues than earlier ones, averaging around 23 violations lately compared to roughly 14 violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Restaurants in Ormond Beach average 79, so Pagano's Pizzeria II trails the local norm. The pattern in the record is worth a careful look.
4
Inspections
6
Critical latest
5
Major latest
12
Minor latest
Inspection History
Oct 31, 2023
Routine - Food
6 critical violations. 5 major violations. 12 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 44°f, provolone cheese 45°f in bottom area of pizza prep cooler. Operator turned down temperature of unit.
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham in walk in cooler dated 10/06.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in walk in cooler dated 10/06.
02C-01-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - 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.
12A-13-4
Intermediate - 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.
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink by display case.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Exterior door, back door, has a gap on left side.
35B-01-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee cellphone in prep area. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Clean utensils or equipment stored in dirty container.
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -old food debris on shelf under prep table
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees -hand wash sink by pizza oven. -hand wash sink by display cooler.
31B-04-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Floor tiles missing below reach in freezer.
36-17-5
Basic - Bowl or other container with no handle used to dispense corn meal.
14-01-5
Basic - Accumulation of slime in the interior of the ice machine/bin.
22-20-5
14
Jun 14, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Dec 21, 2022
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake in display case at 54°f. In cooler 2 hours. Operator voluntarily discarded.
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrective Action Taken**
03A-03-5
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name, container of salt.
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of slime, mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Buildup of food debris/soil residue on microwave door handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee sunglasses stored in or above a food preparation area.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease: hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored, pizza boxes stored on floor.
25-05-4
37
Aug 24, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over sauce in reach in cooler.
08A-05-6
High Priority - Can of WD40 stored in food prep area.
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit, Pepsi brand cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees, hand sink by pizza oven.
31B-04-4
Basic - Soufflé cup used to dispense food in top area of reach in cooler.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
47
Frequently Asked Questions
When was Pagano's Pizzeria II last inspected?
The most recent health inspection at Pagano's Pizzeria II on file is from Oct 31, 2023. The public record contains four inspections in total.
What is the most common violation at Pagano's Pizzeria II?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Pagano's Pizzeria II.
How does Pagano's Pizzeria II compare to other restaurants in Ormond Beach?
Pagano's Pizzeria II most recently scored 14 out of 100, which is lower than the Ormond Beach average of 79.
Has Pagano's Pizzeria II's inspection record improved over time?
No. Recent inspections at Pagano's Pizzeria II have averaged around 23 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pagano's Pizzeria II means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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