Pasta Faire of Belleview
Last inspected: Apr 13, 2026
39
Score
Pasta Faire of Belleview appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly six violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Pasta Faire of Belleview's latest score of 39 falls below the Belleview average of 69. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee moved trash can then touched single service items without washing hands and changing gloves. Manager spoke to employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager stated that bin of butter packets are held out for four hours using Time as a Public Health Control (TPHC) stating discard time was 4 pm. Tray of butter had no time mark. At 4:05 butter was still sitting at room temperature manager addressed by asking employee to take care of them. Employee placed tray of packets in walk in cooler. Stop sale issued.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Manager stated that bin of butter packets are held out for four hours using Time as a Public Health Control (TPHC) stating discard time was 4 pm. Tray of butter had no time mark. At 4:05 butter was still sitting at room temperature manager addressed by asking employee to take care of them. Employee placed tray of packets in walk in cooler. Stop sale issued.
03F-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink in ware wash area. Removed during this inspection. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Cups in croutons. Removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pans on top shelf in ware wash area. Flipped over. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top dry storage shelf. Bag on top of water softener. Both were moved. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Four knife's between make table and steam table. Removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of beef and pork thawing at room temperature. Manager placed in pan with water and turned on running water. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over cooked chicken in walk in cooler. Manager moved. **Corrected On-Site**
08B-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dry storage area soiled with dust.
36-34-5
39
Nov 12, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped hands on apron then continued to cook food without washing hands. **Repeat Violation**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in pasta cooler: pan of raw beef on shelf over pans of pasta. Moved during this inspection. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in pasta case on cookline: raw beef (47F - Cold Holding then 40F - Cooling); green beans (49F - Cold Holding); brocolli (50F - Cold Holding); cooked beef (50F - Cold Holding); ricotta cheese (51F - Cold Holding). All items moved to walk in freezer to cool. In reach in make table across from stove: sausage (49F - Cold Holding); alfredo (50F - Cold Holding); salmon (47F - Cold Holding); chicken (47F - Cold Holding). Manager placed ice bags on all products. Items were placed in two units less than three hours prior. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in pasta reach in cooler reading 32F, cooler is at 50F.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in pizza make table soiled with food debris. **Repeat Violation**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in pasta cooler has an ambient tempurature of 50F. All Time/Tempurature Control for Safety foods removed from unit during this inspection.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to pizza oven. Moved during this inspection. **Corrected On-Site** **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. Phones on shelf over make tables. Jackets on dry storage shelf.
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Pan of flour breading with no lid on shelf next to hand wash sink at end of cookline. Moved during this inspection. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Soup in buckets on floor in walk in freezer. Soup in buckets on kitchen floor next to ice machine. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of ice machine soiled with food debris. Vent over pasta cookers soiled with dust. Hood filters soiled with dust and grease. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Metal pans on cookline. Coffee filters near fountain machine. Filters were moved and pans inverted. **Corrective Action Taken** **Repeat Violation**
25-06-4
37
Apr 8, 2025
Routine - Food
No violations found.
100
Apr 2, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Whole chickens stored in brute garbage can. Employee removed chickens during inspection. **Corrected On-Site**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler stored over night: veal (48F - Cold Holding).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line fryers: feta cheese (48F - Cold Holding); tuna salad (47F - Cold Holding); American cheese (48F - Cold Holding); sliced tomatoes (47F - Cold Holding); chicken (44F - Cold Holding); veal (48F - Cold Holding). Manager stated all items placed in cooler three hours and thirty minutes prior to temperature being taken except for the veal which was stored in cooler over night. Manager moved all items except veal to walk-in freezer to reduce the temperature to 41F. Items stored in reach-in cooler across from cook line stove: butter (49F - Cold Holding); tomatoes (44F - Cold Holding); chicken (45F - Cold Holding). Manager stated items placed in cooler three hours and thirty minutes prior to temperature being taken. Manager moved items to walk-in freezer to reduce the temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Beneath mixer head of mixer across from office. Shelves in walk-in coolers. Soda gun in wait station.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line and wait station. Manager discarded drinks. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses on shelf in dish area. Manager removed phone and glasses. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Chickens and cooking oil stored on floor in prep are next to office.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan cover in walk-in cooler. Gasket of reach-in cooler outside of walk-in cooler.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Top shelf in reach-in cooler at end of cook line.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Pan of mushrooms stored in walk-in cooler. Manager placed lid on mushrooms. **Corrected On-Site**
08B-12-5
39
Oct 29, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee grating cheese into cups with nail polish.
13-06-4
Basic - Food storage container/container lid cracked or broken. Several plastic broken pans used to store food.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In crock pot at front counter, spatula in water 86F. Spatula was removed. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Open dumpster lid. Two dumpsters have open lids. **Repeat Violation**
33-16-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Filters in server station not covered.
25-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. **Repeat Violation**
24-08-4
70
Jan 11, 2024
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee entered pizza make area and picked up gloves to begin work without washing hands. Manager stopped employee and hands were properly washed. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in pasta cooler: pan of raw beef on shelf over pasta. Moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: beef 50F. Sausage 50F. Items were moved to walk in cooler then 15 minutes later beef 45F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time not marked on sauce at front counter. Time added. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wine cooler at front counter has food debris. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up **Repeat Violation**
23-03-4
Basic - Open dumpster lid. On two dumpsters.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed tomatoes on shelf over bagged lettuce. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Water draining onto floor surface. Under sink in ware wash area.
29-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler containing pasta has an ambient temperature of 60F. **Repeat Violation**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dessert cooler. Moved. **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife between steam table and make table. Removed. **Corrected On-Site**
10-02-4
35
Nov 16, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes in ware wash area sanizer tested at 0 ppm. Sink was refreshed then 200ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw veal on shelf over case of peppers. In reach in cooler: pan of raw beef on shelf over pans of pasta. All were moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in dessert cooler: cheesecake (46-47F - Cold Holding) In reach in cooler containing pasta on cookline: beef (54F - Cold Holding); pasta (50-51F - Cold Holding); pasta (53F - Cold Holding) In reach in drawer coolers: rice (44-47F - Cold Holding); shrimp (45F - Cold Holding); salmon (45F - Cold Holding) All items placed in coolers today, manger stated line check was conducted at 11 am all temperatures were under 40F.Ice added to all products. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Missing on pizza slices, garlic oil, sauce, and garlic knots. Manager added time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can and dirty dishes in front of sink in ware wash area. Moved all during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two pans of beef made two days prior. Manager added date mark. **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf of clean dish shelf.
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in dessert cooler has an ambient temperature of 47F. Unit is dripping water. Reach in cooler with pasta on cookline has an ambient temperature of 61F. Unit is filled with sheet pans of pasta, gaskets torn, and exterior is dusty.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on shelves in walk in cooler. Several drinks on shelf over customer drinks at front counter. All were moved. **Corrected On-Site** **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. Bag and jacket on shelf over salt in back room. **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles soiled with food debris. Exterior of reach in cooler soiled with dust. Hood filters in kitchen soiled with dust. **Repeat Violation**
23-03-4
Basic - Old labels and/or food stuck to food containers after cleaning. Labels and food debris on several clean pans at clean dish rack. **Repeat Violation**
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Two buckets on prep tables. Manager moved. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler near back door: case of unwashed squash on shelf over pre washed broccoli. In walk in cooler near kitchen area: case of unwashed lemons on shelf over prewashed bags of salad.
08B-17-4
30
Apr 3, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in freezer Overnight products, house sauce 50F and 48F
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef and raw eggs above cooked pasta, Employee moved, also in walk-in cooler, raw shell eggs above sauce, Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the pizza station, to go containers of pizza sauce not discarded at the end of the 4-hour period, 25 portions cups.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, potatoes no time marked, per employee items pulled about at 9:00. Also at the pizza station, to go containers of pizza sauce not discarded at the end of the 4-hour period, 25 portions cups. See stop sale.
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in freezer Overnight products, house sauce 50F and 48F
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server area near walk-in cooler entrance, used for dumping ice.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside bread crumbs container, also at the server area, Manager removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Female employee near office area, cutting potatoes and eating, employee stopped and moved her food. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee perfume above prep table, Manager discarded **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Under multiple cutting board, employee moved. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled and rusted.
23-03-4
Basic - Old food stuck to clean dishware/utensils. At the pizza station, cleaned ready to be use pizza cutter with old food residue, employe moved to dish machine, also old stickers residue on cleaned plastic containers
16-48-4
29
Oct 20, 2022
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was Pasta Faire of Belleview last inspected?
The most recent health inspection at Pasta Faire of Belleview on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pasta Faire of Belleview?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Pasta Faire of Belleview.
How does Pasta Faire of Belleview compare to other restaurants in Belleview?
Pasta Faire of Belleview most recently scored 39 out of 100, which is lower than the Belleview average of 69.
Has Pasta Faire of Belleview's inspection record improved over time?
No. Recent inspections at Pasta Faire of Belleview have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Pasta Faire of Belleview 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.
How often is Pasta Faire of Belleview inspected?
Based on the inspection history on file, Pasta Faire of Belleview is inspected around three times per year on average.
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