Pastryland Bakery
Last inspected: Apr 3, 2025
100
Score
Going back to 2024, Pastryland Bakery has five inspections in the public record. The most recent report on file is from Apr 3, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been moving in the right direction: nine violations last time, zero this time.
When inspectors have written things up, single-use/single-service articles has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Smithfield restaurant scores 78. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2025
Re-Inspection
No violations found.
100
Mar 17, 2025
Routine
2 critical violations. 5 major violations. 8 minor violations. 1 corrected on site.
View 15 violations
Time used as public health control not properly documented
Inspector notes: Calzones are held using Time as a Public Health Control without proper documentation. English Time as a Public Health Control Log
3-501.19
Time used as public health control not properly documented
Inspector notes: Establishment is using Time as a Control without approval. RIDOH forms given to PIC.
3-501.19
Food label missing or inaccurate
Inspector notes: Cakes, dough, biscotti, bread crumbs, cookies, and bagged pizza chips packaged in the food establishment are lacking complete 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
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice was disposed of during inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Chicken, sausage, pasta salad. and sliced deli meats 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
Specialized processing method used without required variance
Inspector notes: Calzones are held using Time as a Control without proper documentation. English Time as a Public Health Control Log
3-502.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Hot or cold food held at improper temperature
Inspector notes: Pizza observed held at 117 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC increased temperature of hot plate.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, beef, sausage, and pasta salad observed held at 45-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Chicken, beef, and sausage were placed in the freezer to rapidly chill. Pasta salad was disposed of, as Ambient temperature of unit was 52 and product had been held overnight.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Compliance with variance/specialized process/hacccp
Inspector notes: Zeppola filling was dispensed from the machine into buckets on the floor.
3-305.14
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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the food containers, racks, equipment, etc. have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility, especially in the walk in cooler have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
30
Aug 5, 2024
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-302.13
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixers have an accumulation of food residue, and other debris.
4-602.13
82
Aug 1, 2024
Routine
3 major violations. 9 minor violations.
View 12 violations
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Gelato and gelato cakes packaged in the food establishment are lacking complete labels. Jars of sausage in the walk in cooler and front area display case in are lacking complete 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. Handout given on labeling requirements. Owner stated he will remove the sausage from the premises.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: Sandwich unit was not in good repair. Owner stated he is replacing it before opening. All equipment must be in place for Reinspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The kitchen dishwasher was not in good repair, not turned on due to water leak.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The wood prep table was not in good repair, with gaps between pieces of wood, impacting its ability to be cleaned and sanitized.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixers, dry ingredient bins, chemical storage cabinet, kitchen drawers including handles, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Non-food contact surfaces clean
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures beneath the 3 bay sink in the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
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.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in freezer and dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the dry storage area.
4-903.11(A)
47
Feb 22, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pizza was observed at 117 and 120 degrees Fahrenheit. Unit was adjusted to a higher temperature during time of inspection.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Various foods such as cookies, cakes, pastries, gelato, pasta, and pizza 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. PIC informed. Establishment in process of creating and updating labels.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets at pizza and sandwich prep unit were observed in poor repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The following was observed in poor repair: -wall behind pizza oven -wall behind handsink in kitchen -ceiling above oven The physical facilities must be maintained in good repair.
6-501.11
70
Frequently Asked Questions
When was Pastryland Bakery last inspected?
The most recent health inspection at Pastryland Bakery on file is from Apr 3, 2025. The public record contains five inspections in total.
What is the most common violation at Pastryland Bakery?
Across the inspection record, single-use/single-service articles has been cited four times, more than any other issue at Pastryland Bakery.
How does Pastryland Bakery compare to other restaurants in Smithfield?
Pastryland Bakery most recently scored 100 out of 100, which is higher than the Smithfield average of 78.
Has Pastryland Bakery's inspection record improved over time?
Yes. Recent inspections at Pastryland Bakery have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about nine previously.
What does a low risk rating mean?
A low risk rating at Pastryland Bakery 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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