FOUR BROTHER'S PIZZERIA & RESTAURANT

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Inspection history

1. Mar 12, 2026

   ✓

2. Feb 20, 2026

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.

3. Aug 19, 2025

   ✓

4. Jul 10, 2025

   ✕
   4 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Improper thawing procedures used
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • 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)

5. Jan 22, 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)
   • Non food contact surfaces of equipment not clean

6. Dec 4, 2024

   ✓

7. Nov 7, 2024

   ✕
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

8. Feb 26, 2024

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

9. Oct 25, 2023

   ✓

10. Oct 2, 2023

    ✕
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

11. Mar 13, 2023

    ✓

12. Feb 17, 2023

    ✕
    3 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

13. Sep 19, 2022

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Jun 2, 2022

    ✓

15. Mar 31, 2022

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

16. Mar 23, 2022

    ✕
    2 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

17. Aug 10, 2021

    ✓

18. Jun 30, 2021

    ✕
    2 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

19. Feb 8, 2021

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

20. Feb 28, 2020

    ✓

21. Oct 24, 2019

    ✓

22. Sep 13, 2019

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • In use food dispensing utensils improperly stored

23. Feb 25, 2019

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

24. Oct 9, 2018

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

25. Apr 17, 2018

    ✓