MARIO'S RESTAURANT & PIZZERIA

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Inspection history

1. Oct 23, 2025

   ✕
   5 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • 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)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

2. Jun 16, 2020

   ✓

3. Dec 5, 2017

   ✕
   5 violations

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • In use food dispensing utensils improperly stored
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

4. Dec 6, 2016

   ✓
   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)

5. Mar 27, 2014

   ✕
   1 violation

   • Critical:Water/ice: unsafe, unapproved sources, cross connections

6. Dec 20, 2012

   ✕
   4 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.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

7. Mar 16, 2011

   ✕
   3 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Wiping cloths dirty, not stored properly in sanitizing solutions

8. Nov 17, 2010

   ✓

9. Sep 10, 2009

   ✓

10. Mar 4, 2009

    ✕
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.

11. Jan 29, 2009

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

12. Jun 13, 2008

    ✕
    2 violations

    • Improper thawing procedures used
    • 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.

13. Nov 22, 2006

    ✕
    3 violations

    • 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 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.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

14. Mar 22, 2006

    ✓

15. Dec 1, 2005

    ✕
    4 violations

    • Hair is improperly restrained
    • Improper thawing procedures used
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • 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)

16. Jun 16, 2005

    ✕

17. Nov 9, 2004

    ✕

18. Apr 14, 2004

    ✕

19. Mar 19, 2003

    ✕

20. Jun 7, 2002

    ✓

21. Sep 4, 2001

    ✓

22. Nov 21, 2000

    ✓

23. Dec 7, 1999

    ✓