ESL BALLPARK-MAMA MITTSY'S PIZZA

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Inspection history

1. Apr 30, 2026

   ✓
   5 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. May 1, 2025

   ✓
   3 violations

   • Insects, rodents present
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • In use food dispensing utensils improperly stored

3. Apr 17, 2024

   ✓

4. May 31, 2023

   ✓
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • In use food dispensing utensils improperly stored

5. Apr 15, 2022

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. May 18, 2021

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

7. Apr 17, 2019

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

8. Apr 24, 2018

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

9. Jun 8, 2017

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

10. Jun 28, 2016

    ✓
    1 violation

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

11. Jun 4, 2015

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. May 20, 2014

    ✓

13. Apr 16, 2013

    ✓
    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)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

14. Apr 26, 2012

    ✓
    3 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 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)

15. Apr 14, 2011

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Dressing rooms dirty, not provided, improperly located

16. Apr 28, 2010

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

17. Jun 25, 2009

    ✓

18. May 28, 2009

    ✕
    5 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
    • 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 kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.