MASKOTS PIZZA & GRILL

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Inspection history

1. Jun 18, 2025

   ✕
   9 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.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Single service items reused, improperly stored, dispensed, not used when required
   • 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
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

2. Aug 26, 2022

   ✕
   15 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • 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: 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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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.

3. Aug 7, 2019

   ✓
   7 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)
   • Improper thawing procedures used
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Aug 3, 2018

   ✕
   10 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Single service items reused, improperly stored, dispensed, not used when required
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • 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)
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

5. Aug 29, 2017

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Miscellaneous, Economic Violation, Choking Poster, Training.

6. Aug 9, 2016

   ✕
   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: Water/ice: unsafe, unapproved sources, cross connections
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

7. Jun 25, 2015

   ✓
   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)

8. May 30, 2014

   ✓
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • 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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

9. Jun 6, 2013

   ✕
   5 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • 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.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

10. Feb 8, 2012

    ✓

11. Aug 1, 2011

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Wiping cloths dirty, not stored properly in sanitizing solutions