Pasquale's Pizza Company
Last inspected: Dec 23, 2025
90
Score
The health department has logged nine inspections at Pasquale's Pizza Company, the earliest from 2022. The newest entry in the record is dated Dec 23, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
When inspectors have written things up, “employee with no hair restraint while engaging” has been the most frequent reason, cited four times.
Compared to the broader Coconut Creek restaurant scene, where the average is 78, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
2 minor violations.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
74
Jan 9, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink. O soap at handwashing sink at front counter in pizza station. Pizza maker filled soap. **Corrected On-Site**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks and prep workers not wearing hair restraints
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Bag of onions on the floor in preparation area. Manager picked up bag. **Corrected On-Site**
08B-47-4
82
Aug 29, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of olives 3 lbs 7 oz
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Corrective Action Taken**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler at front counter at cooked sausage (48F - Cold Holding); cut tomatoes (48F - Cold Holding) Manager moved items to working cooler and called for maintenance
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with a splitter has no hose Bibb vacuum breaker
29-42-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co tank by back door is not secured
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Everyone put on hats **Corrected On-Site**
13-03-4
50
Jun 14, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders (commercially packaged) stored over cooked veal (not commercially packaged). Operator removed and stored properly. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink no vacuum breaker with splitter attached.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station - Pizza sauce (ingredients added 55F Cold Holding) - shredded cheese (45F Cold holding) as per operator item not portioned or prepared today. Per operator out of temperature approximately 30 minutes. Operator decided to add products to Time Control Sheet. Operator place time mark for remainder 3.5 hours. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed at storage rack - 2 cans of chaffing fuel stored next to zip plug bags and over single use gloves.
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ham (50F @2:00pm - Cooling since 11:00am - 49F @ 2:29pm. At current rate of cooling item will not reach 41F with in 4 hours. Operator place in walk in cooler to quick chill. **Corrective Action Taken**
03D-15-4
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/ as per operator 6 food handling employees currently on shift with no certified food manager present at time of inspection.
53A-05-6
Intermediate - No soap provided at handwash sink.observed no soap at Handwashing station by pizza preparation area. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe ice buckets stored on top of ice machine upright. Operator stored properly.
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature <160F) Operator set up triple sink, quat sanitizer 200ppm **Corrective Action Taken**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at back Personal drink on prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. observed at back Phone on prepping table by slicer.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by restrooms.
35B-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink
42-01-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed at front counter - Plastic bottles of soda. Additionally, Single use cups stored directly on floor. **Corrected On-Site**
24-26-4
29
Oct 31, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.chef discarded drink from cook line. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
86
Jul 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute/area around soda nozzles at self service drink station soiled
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in food preparation without hair restraints
13-03-4
86
Mar 15, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160°F. Tested machine three times and heat strip, failed to turn black. Operator called for service and set up triple sink at 400ppm quat **Corrective Action Taken**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs in marinara sauce (120°F - Hot Holding). Operator states item is reheated on stove and transferee to steam table for hot holding. Operator states item has been in unit for 2 hours, operator reheated to 165°F+ **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedure. Provided written procedure for operator. Operator filled out **Corrected On-Site**
03F-10-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
61
Oct 27, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Dented/rusted cans present. See stop sale. 2 cans pizza sauce. Cans discarded
01B-01-4
Basic - Bowl or other container with no handle used to dispense food. Qt container used to dispense rice and bread crumbs. Items discarded
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sanitizer bucket. Solution corrected to 100ppm chlorine. **Corrected On-Site**
21-07-4
67
Frequently Asked Questions
When was Pasquale's Pizza Company last inspected?
The most recent health inspection at Pasquale's Pizza Company on file is from Dec 23, 2025. The public record contains nine inspections in total.
What is the most common violation at Pasquale's Pizza Company?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Pasquale's Pizza Company.
How does Pasquale's Pizza Company compare to other restaurants in Coconut Creek?
Pasquale's Pizza Company most recently scored 90 out of 100, which is higher than the Coconut Creek average of 78.
Has Pasquale's Pizza Company's inspection record improved over time?
Yes. Recent inspections at Pasquale's Pizza Company have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Pasquale's Pizza Company means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pasquale's Pizza Company inspected?
Based on the inspection history on file, Pasquale's Pizza Company is inspected around three times per year on average.
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