STELLA'S PIZZERIA

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Inspection history

1. May 1, 2026

   ✓
   2 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Dec 30, 2025

   ✓

3. Dec 3, 2025

   ✕
   1 violation

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

4. Sep 29, 2025

   ✓

5. Dec 26, 2024

   ✓

6. Dec 6, 2024

   ✕
   2 violations

   • Improper thawing procedures used
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

7. May 23, 2024

   ✓

8. Apr 24, 2024

   ✕
   5 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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.
   • Improper thawing procedures used
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

9. Nov 13, 2023

   ✓

10. May 2, 2023

    ✓

11. Nov 14, 2022

    ✓

12. Oct 29, 2022

    ✕
    6 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • 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.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Improper thawing procedures used

13. Jun 8, 2022

    ✓
    4 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

14. May 20, 2022

    ✕
    5 violations

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.