SAN REMO PIZZERIA
6426 US HWY 41 N
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on bag of flour. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes on floor near restrooms. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch bread with bare hands. Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza held on time. Repeat Violation
Food safety inspection conducted on 2/10/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/28/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed at time of inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and hat on flour. Employee removed at time of inspection. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in ice machine. Operator removed at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes on floor. Employee removed at time of inspection. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomatoes on dry storage shelf.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch pizza with bare hands.
- 08B-28-4:High Priority - Food prepared with soiled equipment/utensil. Cheese touching card board box when shredded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 47 F in reach in cooler. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to soda machine, employee replaced at time of inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza and other items held on time.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs not date marked in reach in cooler.
Food safety inspection conducted on 8/28/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 1/18/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to microwave.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 49 F in reach in cooler, operator placed on ice at time of inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to microwave.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.observed ice in handwash sink next to soda machine.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to soda machine temped 73 F ran approximately 2 minutes.
Food safety inspection conducted on 1/18/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 8/16/2023
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over cheese and lettuce in reach in cooler next to walk in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on flour, employee removed at time of inspection. Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler across from grill. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over pizza sauce in reach in cooler next to walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled next to grill.
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine above bread on prep table.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee work with bread with bare hands. Discussed using gloves or utensils.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in reach in cooler cooked 4days ago not date marked. Repeat Violation
Food safety inspection conducted on 8/16/2023 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).