Apizza Regionale

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Inspection history

1. Apr 14, 2026

   ✓
   3 violations

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

2. Oct 22, 2025

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Non food contact surfaces of equipment not clean

3. Jun 11, 2025

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

4. Sep 19, 2024

   ✓
   2 violations

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

5. Sep 20, 2023

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • In use food dispensing utensils improperly stored
   • Insects, rodents present

6. Mar 7, 2023

   ✓
   1 violation

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

7. Aug 17, 2022

   ✕
   6 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)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8. Feb 9, 2022

   ✓
   1 violation

   • Garbage storage areas not properly constructed or maintained, creating a nuisance

9. Sep 24, 2021

   ✓

10. Dec 4, 2020

    ✓

11. Nov 6, 2019

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

12. Nov 8, 2018

    ✓
    1 violation

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

13. Dec 13, 2017

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

14. Jan 10, 2017

    ✓

15. Dec 20, 2016

    ✕
    3 violations

    • 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
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

16. Mar 28, 2016

    ✕
    2 violations

    • 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)