FRANCO'S BRICK OVEN PIZZA

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Inspection history

1. Mar 17, 2026

   ✓

2. Dec 8, 2025

   ✓

3. Apr 10, 2025

   ✓
   1 violation

   • 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)

4. Dec 10, 2024

   ✓

5. Nov 19, 2024

   ✕
   1 violation

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

6. Oct 18, 2024

   ✕
   4 violations

   • 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:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • 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)
   • Single service items reused, improperly stored, dispensed, not used when required

7. Mar 21, 2024

   ✓

8. Dec 7, 2023

   ✓

9. Oct 26, 2023

   ✕
   3 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

10. Oct 4, 2023

    ✕
    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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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.

11. May 4, 2023

    ✓

12. Apr 13, 2023

    ✕
    1 violation

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

13. Mar 29, 2023

    ✕
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

14. Dec 5, 2022

    ✓

15. Nov 17, 2022

    ✕
    6 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.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

16. Apr 18, 2022

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • 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)

17. Oct 28, 2021

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

18. Mar 30, 2021

    ✓
    3 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

19. Sep 3, 2020

    ✓

20. Aug 5, 2020

    ✕
    4 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • 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)

21. Nov 26, 2019

    ✓

22. Mar 27, 2019

    ✓
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Miscellaneous, Economic Violation, Choking Poster, Training.

23. Oct 15, 2018

    ✓

24. Mar 15, 2018

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Miscellaneous, Economic Violation, Choking Poster, Training.

25. Oct 2, 2017

    ✓
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)