VILLA ROMA RESORT AND CONF CENTER

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Inspection history

1. Dec 30, 2025

   ✕
   5 violations

   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Improper thawing procedures used

2. Dec 28, 2023

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Inadequate personal cleanliness

3. Feb 19, 2020

   ✕
   2 violations

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

4. Feb 2, 2019

   ✕
   3 violations

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

5. Feb 21, 2018

   ✓
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

6. Feb 6, 2015

   ✕
   3 violations

   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Jan 23, 2015

   ✕
   11 violations

   • Non food contact surfaces of equipment not clean
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

8. Jul 21, 2005

   ✓