MOSCATIELLO'S ITALIAN REST.

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Inspection history

1. Mar 19, 2026

   ✕
   3 violations

   • Critical:Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

2. Jul 10, 2024

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Dec 27, 2023

   ✓
   1 violation

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

4. Feb 3, 2022

   ✓

5. Mar 16, 2021

   ✕
   2 violations

   • 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)

6. Feb 20, 2019

   ✕
   8 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.

7. Oct 31, 2016

   ✓
   1 violation

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

8. Dec 28, 2015

   ✓
   1 violation

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

9. Nov 19, 2014

   ✓

10. Dec 13, 2013

    ✓

11. Oct 24, 2012

    ✓

12. Dec 12, 2011

    ✓

13. Nov 4, 2010

    ✓

14. Nov 23, 2009

    ✕
    1 violation

    • 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.

15. Feb 6, 2008

    ✓

16. Nov 19, 2007

    ✓

17. Nov 15, 2006

    ✓

18. Oct 5, 2005

    ✓

19. Dec 8, 2004

    ✕

20. Nov 25, 2003

    ✕

21. Dec 9, 2002

    ✕

22. Dec 4, 2001

    ✕

23. Mar 9, 2000

    ✓