ANDREA PIZZA

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 30, 2026

   ✕
   8 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the physical facilities in good repair.
   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • Do not sell or serve packaged foods and beverages that contain: • Unapproved additives • Unsafe amounts of additives

2. Jan 17, 2025

   ✓
   6 violations

   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep the plumbing system in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

3. Aug 1, 2023

   ✓
   8 violations

   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.