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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FORNO Y PASTA in HIALEAH currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, DBPR recorded 12 total findings; InspectFL has detailed violation rows for 8 of them so far.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 15, 2026 shows 8 observation rows: 4 critical, 4 major, and 0 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
FORNO Y PASTA has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee eating lunch and begin food preparation not washing their hands. Coached employee on proper procedures.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese pizza not time mark. Operator discarded during inspection.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup prepared onsite and held more than 24 hours not date marked in standing unit.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked pasta inside standing unit across 3 compartment sink. Operator stored properly.
- [03F-02-5] 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 cannot be determined. See stop sale. Observed cheese pizza not time mark. Operator discarded during inspection.
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