CARROZZA PIZZA COMPANY

Order for delivery

Inspection history

1. Nov 6, 2025

   ✓

2. Oct 29, 2025

   ✕
   2 violations

   • Food 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)
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

3. Dec 16, 2024

   ✕
   3 violations

   • Food 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)
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

4. Sep 5, 2024

   ✕
   4 violations

   • Food 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)
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

5. Sep 13, 2023

   ✓
   3 violations

   • Improper thawing procedures used
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Nov 2, 2022

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions

7. Apr 30, 2021

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Jul 28, 2020

   ✓

9. Nov 21, 2019

   ✓

10. Nov 14, 2018

    ✓

11. Nov 3, 2017

    ✓

12. Oct 4, 2017

    ✕
    3 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

13. Dec 8, 2016

    ✕
    2 violations

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food 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)

14. Jul 9, 2015

    ✓

15. Jun 4, 2015

    ✕
    1 violation

    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

16. Jun 26, 2012

    ✓