Westchase Pizza & Pasta Co
Last inspected: Mar 31, 2026
45
Score
Public records show eight inspections at Westchase Pizza & Pasta Co stretching back to 2022. The most recent visit was on Mar 31, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded three times.
Westchase Pizza & Pasta Co's latest score of 45 falls below the Tampa average of 79. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings stored over unwashed, onions, and bell peppers inside walk-in cooler. Operator relocated raw wings to an approved location at time of inspection. **Corrected On-Site**
08A-04-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for James Donofrio on 1/7/2026. **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soil. Interior of soda nozzles soiled at soda fountain in dining room area.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage stored on front service counter located over boxes for pizzas. Personal beverage stored over front line reach in cooler. Employee relocated all personal drinks to an approved location at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Faucet/handle missing at plumbing fixture. Missing at service station handwash sink. **Repeat Violation**
29-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dessert items inside reach in cooler at order station not fully labeled. Missing address.
02D-03-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed lettuce, stored over container of bread rolls and cooked pasta inside walk-in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers of squeeze bottles with sauces and liquids not labeled inside establishment.
02D-01-5
45
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of melted butter (113F - Hot Holding) stored on grill top. Chef moved into oven to reheat. 2nd temp: 178 F. **Corrected On-Site** **Warning**
03B-01-6
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 and the time removed from temperature control can be determined. Pizza in display case. Operator time marked at time of inspection **Warning**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James Donofrio, expired on 01/07/2026. **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Large pans and container stored on handwash sink at cook line. Chef removed items from handwash sink at time of inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Faucet/handle missing at plumbing fixture. At handwash sink at front counter. **Warning**
29-09-4
Basic - Food not stored at least 6 inches off of the floor. A container of bread stored on floor in kitchen. Chef moved to counter top at time of inspection. **Corrected On-Site** **Warning**
08B-47-4
55
Apr 16, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ham and cheese in reachin cooler adjacent to fryers on cookline. Employee moved raw chicken to proper area. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Confirmation #: 247725344 **Corrected On-Site**
50-17-3
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread in walk-in cooler stored in a black bag.
14-15-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink in dish area.
31B-05-4
Basic - Hole in or other damage to wall. Hole in wall adjacent to mop sink.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs stored on oven handles on cookline.
10-20-4
Basic - Single-service articles improperly stored. 3 sleeves of pizza boxes stored on floor in storage area in lobby.
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup stored in bulk cheese in reachin cooler adjacent to oven top.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Stored under clean dishes
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone stored on prep table on cook line.
40-06-5
41
Nov 14, 2024
Food-Licensing Inspection
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Apr 19, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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 and the time removed from temperature control can be determined. Pizza slices in display case. **Repeat Violation**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. **Admin Complaint**
50-17-3
High Priority - Dented/rusted cans present. See stop sale. 2 cans of Pizza sauces dented.
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked by stacks of pizza dough containers and a trash can. Employee moved items away from handwash sink. **Repeat Violation**
31A-09-4
Basic - Floor tiles missing and/or in disrepair. In walk-in cooler.
36-17-5
55
Dec 19, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
82
Apr 4, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at cook line. Provided. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email. **Corrective Action Taken**
03F-10-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
78
Nov 9, 2022
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken wings and meat sauce in walk-in cooler. Operator moved cooked wings and meat sauce to upper shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of lasagna 50 F stored on reach-in cooler. Operator moved into reach-in cooler. **Corrective Action Taken**
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 and the time removed from temperature control can be determined. Operator changed from time mark to time frame from 11am-3pm. **Corrective Action Taken** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large food container stored in handwash sink at dish machine room. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings and cooked meat sauce in walk-in cooler.
02C-02-5
Basic - Floor area(s) covered with standing water. Under dish machine.
36-22-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Fan guards soiled in walk-in cooler.
23-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Food stored on floor. Cooked chicken wings and meat sauce in walk-in cooler. Operator moved to shelf.
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
30
Frequently Asked Questions
When was Westchase Pizza & Pasta Co last inspected?
The most recent health inspection at Westchase Pizza & Pasta Co on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Westchase Pizza & Pasta Co?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Westchase Pizza & Pasta Co.
How does Westchase Pizza & Pasta Co compare to other restaurants in Tampa?
Westchase Pizza & Pasta Co most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has Westchase Pizza & Pasta Co's inspection record improved over time?
No. Recent inspections at Westchase Pizza & Pasta Co 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 Westchase Pizza & Pasta Co 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 Westchase Pizza & Pasta Co inspected?
Based on the inspection history on file, Westchase Pizza & Pasta Co is inspected around two times per year on average.
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