CHEESY PIZZA

Order for delivery

Inspection history

1. May 12, 2026

   A
   2 violations

   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

2. Mar 6, 2025

   ✓
   1 violation

   • Current letter grade or Grade Pending card not posted

3. Dec 19, 2024

   B
   4 violations

   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical:Live roaches in facility's food or non-food area.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Hot TCS food item not held at or above 140 °F.

4. Apr 1, 2024

   ✕
   8 violations

   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical:No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • Critical:Live roaches in facility's food or non-food area.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures