Salvatore Pizza and Pasta
Last inspected: Apr 2, 2026
29
Score
Across the available record, Salvatore Pizza and Pasta has eight inspections on file, the first dated 2022. The most recent visit was on Apr 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
Restaurants in Hialeah average 76, so Salvatore Pizza and Pasta trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
4
Major latest
5
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (122F - Hot Holding) in steam table for less than 4 hours as per operator. Operator stirred the food items. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Located sanitizer bucket on preparation table. Operator removed it. **Corrected On-Site**
41-10-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee getting in the cook line and touched cheese placed on top of the pizza, with not hand washing. Instructed operator regarding hand washing procedure. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic mixture (62F - Cold Holding) for less than 4 hours as per operator. Operator placed in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lasagna (99/85F - Cooling) covered with a plastic wrap, while was cooling. Instructed operator regarding the cooling process. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube on hand sink located on the back area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. **Corrective Action Taken**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable, on the back area.
14-09-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed croutons with not label.
02D-01-5
29
Oct 20, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (55/51F - Cooling) was cooked from the day before as per operator, located in walk in cooler.
01B-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. Observed marinara sauce (55/51F - Cooling) was cooked from the day before as per operator, located in walk in cooler.
03D-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on preparation table. Operator removed it. **Corrected On-Site**
21-44-1
55
Jan 28, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (60/58F - Cooling), was cooked from the day before as per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . Observed marinara sauce (60/58F - Cooling), was cooked from the day before as per operator.
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in standing water.
06-01-5
58
Oct 21, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes in hand wash sink located in the kitchen.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside sugar container, operator removed it. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At the front area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Mar 1, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (49°F/48°F - Cooling); marinara sauce (61°F/58°F - Cooling); inside walk in cooler from the day before as per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (49°F/48°F - Cooling); marinara sauce (61°F/58°F - Cooling); inside walk in cooler from the day before as per operator.
01B-02-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
23-03-4
67
Nov 20, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with detergent with no label.
41-17-4
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. Observed no proof that food employees are informed of their responsibilities. Emailed form to operator, operator print out and employees signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cheese pizza.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside salt and flour container, operator removed it. **Corrected On-Site**
14-01-5
Basic - Floors not constructed to be easily cleanable. At the front line.
36-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari inside 3 compartment sink at room temperature. Operator open the cold faucet water. **Corrected On-Site**
06-01-5
64
Mar 15, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (50°F - Cold Holding); cheese (52°F - Cold Holding); Maurice sauce (50°F - Cold Holding) for more than 4 hours as per operator.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage (50°F - Cold Holding); cheese (52°F - Cold Holding); Maurice sauce (50°F - Cold Holding) for more than 4 hours as per operator.
01B-02-5
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 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 - Ambient air thermometer not located in the coolest part of the hot holding unit.
05-04-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located at the front line.
36-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone on preparation table.
40-06-5
Basic - Floor tiles missing and/or in disrepair. At the front line.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.
23-03-4
47
Oct 25, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Salvatore Pizza and Pasta last inspected?
The most recent health inspection at Salvatore Pizza and Pasta on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Salvatore Pizza and Pasta?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Salvatore Pizza and Pasta.
How does Salvatore Pizza and Pasta compare to other restaurants in Hialeah?
Salvatore Pizza and Pasta most recently scored 29 out of 100, which is lower than the Hialeah average of 76.
Has Salvatore Pizza and Pasta's inspection record improved over time?
No. Recent inspections at Salvatore Pizza and Pasta have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Salvatore Pizza and Pasta 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 Salvatore Pizza and Pasta inspected?
Based on the inspection history on file, Salvatore Pizza and Pasta is inspected around two times per year on average.
Nearby Restaurants