Pasquale's Pizza and Shawarma
Last inspected: Dec 31, 2025
100
Score
Pasquale's Pizza and Shawarma has been inspected six times since 2025. Pasquale's Pizza and Shawarma was last inspected on Dec 31, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Compared to the prior visit, inspectors found more to write up: four violations versus two before.
Hot & cold water available accounts for the largest share of issues, appearing four times across the record.
Pasquale's Pizza and Shawarma's latest score of 100 sits above the Pawtucket average of 87. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 31, 2025
Re-Inspection
No violations found.
100
Dec 22, 2025
Re-Inspection
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
Inspector notes: Walk in Refrigerator was observed held at 53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items observed at 53DF - Beef, Cheese, Fish, yogurt, Deli Meat, Bacon, Hamburgers, Sauces, Chicken, milk, Yogurt Drink, and feta cheese all voluntarily disposed of. Establishment is to limit size of orders, needing to maintain adequate refrigeration until walk in cooler is repaired. Repair technician scheduled for 12/22/25.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken and beef) were observed stored above ready-to-eat foods (prepared cold sauces) in the two door slide refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food label missing or inaccurate
Inspector notes: Desserts packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Hot & cold water available; adequate pressure
Inspector notes: No hot water was available at time of inspection. Establishment hot water tank is not functioning. Establishment is to heat water on stove for use in three bay sink. Establishment is to make needed repairs to hot water tank.
5-103.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Food items were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gasket was observed in poor repair on the walk in cooler. Gaskets must be maintained in good repair.
4-501.11
52
Dec 11, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 121 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was voluntarily disposed of.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (beef) were observed stored above ready-to-eat foods (pastry) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Pastry (cheesecake) was adulterated and voluntarily disposed of.
3-302.11
Food label missing or inaccurate
Inspector notes: Various pastry items packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Hot & cold water available; adequate pressure
Inspector notes: No hot water was available at time of inspection. Establishment hot water tank is not functioning. Establishment is to heat water on stove for use in three bay sink. Establishment is to make needed repairs to hot water tank.
5-103.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigeration units have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be maintained.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets located on the prep unit in the back are not in good repair. Gaskets must be maintained in good repair.
4-501.11
55
Sep 8, 2025
Reinspection for Opening
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The floor by the cooking line is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
95
Sep 4, 2025
Reinspection for Opening
1 major violation.
View 1 violation
Hot & cold water available; adequate pressure
Inspector notes: Hot water was not available at 3 bay sink. Hot water only reached 90DF.
5-103.11
90
Sep 2, 2025
Opening
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: The walk in cooler was observed held at 44 degrees Fahrenheit. 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)
Hot & cold water available; adequate pressure
Inspector notes: No hot water was available during time of inspection. Hot water must be readily available.
5-103.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the gaskets, and behind the cooking line have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The floor by the grill line is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
67
Frequently Asked Questions
When was Pasquale's Pizza and Shawarma last inspected?
The most recent health inspection at Pasquale's Pizza and Shawarma on file is from Dec 31, 2025. The public record contains six inspections in total.
What is the most common violation at Pasquale's Pizza and Shawarma?
Across the inspection record, hot & cold water available has been cited four times, more than any other issue at Pasquale's Pizza and Shawarma.
How does Pasquale's Pizza and Shawarma compare to other restaurants in Pawtucket?
Pasquale's Pizza and Shawarma most recently scored 100 out of 100, which is higher than the Pawtucket average of 87.
Has Pasquale's Pizza and Shawarma's inspection record improved over time?
No. Recent inspections at Pasquale's Pizza and Shawarma have flagged more violations than earlier ones, ticking from about two per visit to around four more recently.
What does a low risk rating mean?
A low risk rating at Pasquale's Pizza and Shawarma means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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