Papa Pasquales
Last inspected: Apr 13, 2026
47
Score
Papa Pasquales appears in inspection records four times, starting in 2025. The most recent report on file is from Apr 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Each of the recent inspections has turned up roughly the same number of issues.
Insects, rodents & animals not present accounts for the largest share of issues, appearing four times across the record.
Restaurants in Riverside average 82, so Papa Pasquales trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Hot or cold food held at improper temperature
Inspector notes: Beef was observed held at 55 degrees Fahrenheit. Beef had been left out of refrigeration overnight. Voluntary disposal during inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Lasagna, macaroni and cheese, and rice were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the 1 and 2 door reach-in refrigeration units (stand up units). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine (bleach) sanitizing solution for the 3-bay sink. Facility has test strips for quaternary ammonium. Chlorine is the sanitizer being used at this time. Proper test strips for the sanitizer being used must be available.
4-302.14
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side of the building, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards and the cutting board of the pizza prep unit are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Physical facilities installed, maintained, & clean
Inspector notes: The ceiling in the basement/storage area is not covered with tiles that are smooth, durable, and easily cleanable. The ceiling is constructed of wooden beams. Proper ceiling must be installed.
6-201.16
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment does have employees that have taken an approved food safety management course. One of these employees must register with RIDOH Center for Food Protection as the Certified Food Safety Manager. Application provided at last inspection.
2-102.12(A)
47
Mar 30, 2026
Environmental Complaint
2 critical violations. 8 major violations. 5 minor violations. 5 corrected on site.
View 15 violations
Hot or cold food held at improper temperature
Inspector notes: Pizza prep unit observed at 45 degrees Fahrenheit. Foods in this unit observed with temperatures of 45 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. TCS foods were moved to properly functioning refrigeration units. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Hands not washed when required
Inspector notes: Employee observed putting on gloves without washing his hands. Food employees must wash their hands before putting on gloves.
2-301.14
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3-bay sink.
4-302.14
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap and paper towels were not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of paper towels and hand cleaning liquid, powder, or bar soap at all times for proper hand-washing.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Hose observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Prepared foods such as lasagna, rice, and pasta, as well as sliced deli meats, observed not marked with the date of preparation/slicing. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced in the establishment and held for more than 24 hours must be marked with the date of preparation/slicing. Use by date cannot exceed 7 days, including the date of preparation/slicing.
3-501.17
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: Thermometers are lacking in the reach-in refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side of the establishment, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Scoop observed in the large container of salt with the handle resting in the product. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units as well as individual cutting boards are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No employee certified in food safety management was on-site at the time of this inspection. Employee(s) must register in, and successfully complete, an approved course in food safety management. One employee must register with RIDOH Center for Food Protection as the Certified Food Safety Manager.
2-102.12(A)
Insects, rodents & animals not present
Inspector notes: The ceiling in the basement/storage area is not covered with tiles that are smooth, durable, and easily cleanable. The ceiling is constructed of wooden beams. Proper ceiling must be installed.
6-201.16
26
Apr 7, 2025
Re-Inspection
3 minor violations.
View 3 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Supplies observed on site to resurface cutting boards.
4-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. An employee is scheduled to take a course in food safety management. An employee already certified through an approved food safety management course is registering with RIDOH Center for Food Protection as the Certified Food Safety Manager.
2-102.12(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side of the building, is not tight-fitting. Space observed along the side and at the bottom of the door. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
86
Mar 24, 2025
Routine
3 critical violations. 5 major violations. 6 minor violations. 3 corrected on site.
View 14 violations
Hands not washed when required
Inspector notes: Employee observed putting on gloves without washing hands. Food employees must wash their hands before putting on gloves.
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shell eggs) were observed stored above ready-to-eat foods in the 1-door reach-in. Raw animal foods must be separated from raw ready-to-eat foods during storage.
3-302.11
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the pizza prep unit observed to be 43 - 44 degrees Fahrenheit. Cheese observed with a temperature of 43 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. TCS foods were moved to a properly functioning refrigeration unit. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Paper towels were not available as well. Hand-washing sinks must be provided with a supply of handsoap and paper towels at all times.
6-301.11
Ready-to-eat food not date marked
Inspector notes: Deli meats and prepared foods (lasagna, soup, rice etc.) were observed not marked with the date of preparation/slicing. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced in the establishment and held for more than 24 hours must be marked with the date of preparation/slicing.
3-501.17
Food separated and protected
Inspector notes: Thermometers are lacking in a couple of the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located inside the unit to allow easy viewing of the temperature display. Thermometers must be placed inside each refrigeration unit that does not have one.
4-203.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3-bay sink. Test strips must be obtained.
4-302.14
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee(s) (enough to cover all shifts of operation including prep work) must be registered in, and successfully complete, an approved course if food safety management. One employee must then register with RIDOH Center for Food Protection as the Certified Food Safety Manager.
2-102.12(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located at the side of the building, is not tight-fitting. Space observed at the bottom and the side of the door. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Cups are being used as scoops in containers of salt and sugar. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the equipment (outer surfaces/shelving), the flour storage container, and table shelving have an accumulation of dust, dirt, food residue, and other debris. These areas must be cleaned.
4-601.11(B)
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
29
Frequently Asked Questions
When was Papa Pasquales last inspected?
The most recent health inspection at Papa Pasquales on file is from Apr 13, 2026. The public record contains four inspections in total.
What is the most common violation at Papa Pasquales?
Across the inspection record, insects, rodents & animals not present has been cited four times, more than any other issue at Papa Pasquales.
How does Papa Pasquales compare to other restaurants in Riverside?
Papa Pasquales most recently scored 47 out of 100, which is lower than the Riverside average of 82.
Has Papa Pasquales's inspection record improved over time?
Results have been roughly steady. Recent inspections at Papa Pasquales have produced about the same number of violations as earlier ones, holding around nine per visit.
What does a high risk rating mean?
A high risk rating at Papa Pasquales 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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