What is Sal's Pizza & Pasta Restaurant's health inspection score?

Sal's Pizza & Pasta Restaurant has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sal's Pizza & Pasta Restaurant last inspected?

Sal's Pizza & Pasta Restaurant was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sal's Pizza & Pasta Restaurant have?

Sal's Pizza & Pasta Restaurant has 56 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sal's Pizza & Pasta Restaurant safe to eat at?

Sal's Pizza & Pasta Restaurant has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sal's Pizza & Pasta Restaurant serve?

Sal's Pizza & Pasta Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sal's Pizza & Pasta Restaurant

Name: Sal's Pizza & Pasta Restaurant
Address: 201 MARBLE AVENUE, Pleasantville, 10570
Rating: 84

201 MARBLE AVENUE, Pleasantville

Last Inspected: 2/10/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

7 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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201 MARBLE AVENUE, Pleasantville, FL 10570

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Violation Timeline

Mar 2024

1 inspections

1 high priority

12 basic

Mar

Apr 2024

2 inspections

14 basic

Jan 2025

2 inspections

2 high priority

16 basic

Jan

Jan 2026

1 inspections

9 basic

Feb 2026

1 inspections

2 basic

Feb

Inspection History

7 records on file

4 Re-Inspection3 Inspection

Feb 26

Re-Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−4 pts

Jan 26

Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−18 pts

Jan 25

Re-Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12AHot, cold running water not provided, pressure inadequate−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−16 pts

Jan 25

Inspection Inspection

2 High8 Basic

10 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−10

Basic (8)

−16 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
12AHot, cold running water not provided, pressure inadequate−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−36 pts

Apr 24

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−6 pts

Apr 24

Re-Inspection Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−22 pts

Mar 24

Inspection Inspection

1 High12 Basic

13 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (12)

−24 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
14AInsects, rodents present−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−34 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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