FRANICO'S PIZZERIA

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Inspection history

1. May 15, 2026

   ✓

2. Apr 22, 2026

   ✕
   1 violation

   • 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.

3. Dec 19, 2025

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

4. Jan 17, 2025

   ✓

5. May 17, 2024

   ✓

6. Apr 9, 2024

   ✕
   8 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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 of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • 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:Food from unapproved source, spoiled, adulterated on premises.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

7. Sep 27, 2023

   ✓

8. Apr 5, 2023

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Insects, rodents present

9. Oct 20, 2022

   ✓

10. Jun 30, 2022

    ✓

11. Sep 30, 2021

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

12. Mar 2, 2021

    ✓
    1 violation

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

13. Sep 2, 2020

    ✓
    2 violations

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

14. Aug 27, 2020

    ✓

15. Sep 19, 2019

    ✓
    1 violation

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

16. Mar 25, 2019

    ✓

17. Oct 2, 2018

    ✓

18. Mar 7, 2018

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

19. Aug 30, 2017

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

20. Jan 24, 2017

    ✓
    1 violation

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

21. Dec 8, 2016

    ✓

22. Sep 13, 2016

    ✕
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Water/ice: unsafe, unapproved sources, cross connections

23. Jan 26, 2016

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

24. Nov 19, 2015

    ✓

25. Sep 9, 2015

    ✕
    4 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.
    • Improper thawing procedures used
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)