FRESCO PIZZA
18853 SR 54
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Multiple areas in kitchen
- 22-08-4:Basic - Interior of microwave has accumulation of food debris.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 41-07-4:High Priority - Container of medicine improperly stored. Vitamins stored on shelf above reach in cooler in cook line area. Operator removed. Corrected On-Site
- 01B-01-4:High Priority - Dented cans present. See stop sale. Tomato sauce in dry storage
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired in 2021
Food safety inspection conducted on 4/2/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 11/14/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener base Cubby by hand wash sink Warning - From follow-up inspection 2024-11-07: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -fresh mozzarella (48F - Cold Holding); feta (49F - Cold Holding); sliced ham (45F - Cold Holding); provolone (47F - Cold Holding); sliced turkey (48F - Cold Holding), see stop sale all other foods put on ice, will turn cooler down, food was put into cooler at 1pm, In pizza make cooler -diced tomatoes (58F - Cold Holding);cut approximately 4 hours ago, see stop sale **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-07: Reach in cooler across from stove - provolone 47F, feta 47F, shredded Mozzarella 45F, salami 46F, fresh mozzarella 47F, all food was in walk in cooler over night, was moved to reach in cooler 1 hour ago, all food moved back to walk in cooler pizza make cooler - shredded mozzarella 41F, sausage 49F cooling, fresh garlic in oil 39Foperator states that repair tech will be here today. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 11/7/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in cooler Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener base Cubby by hand wash sink Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator- raw hamburger patties over prosciutto, moved burgers to bottom In walk in cooler - raw chicken over produce, operator move to other cooler Corrected On-Site Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey (48F - Cold Holding), see stop sale diced tomatoes (58F - Cold Holding); Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -fresh mozzarella (48F - Cold Holding); feta (49F - Cold Holding); sliced ham (45F - Cold Holding); provolone (47F - Cold Holding); sliced turkey (48F - Cold Holding), see stop sale all other foods put on ice, will turn cooler down, food was put into cooler at 1pm, In pizza make cooler -diced tomatoes (58F - Cold Holding);cut approximately 4 hours ago, see stop sale **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Reach in cooler on cook line Refrigerator interior Ice machine drop plate Repeat Violation Warning
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table over pizza prep station. - From follow-up inspection 2024-05-01: Still observed **Time Extended**
Food safety inspection conducted on 5/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/24/2024
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table over pizza prep station.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking out of a small coffee cup
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over tomato sauce walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line ambient air temperature 45 f Cold holding: cheese 46 f cheese 46 f cut ham 46 f cut lettuce 48 f cut turkey 48 f employee moved some time/temperature control for safety food to walk in cooler. Less than 4 hours.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink above 100 ppm chlorine. Employee added water to 100 ppm Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink wash rinse sanitize method p. Discussed with employee to use the hand washing sink.
- 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of reach in cooler by pizza oven.
- 31A-12-4:Intermediate - No handwash sink for employees. Hand washing sink not running hot or cold water by walk in cooler.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for one employee
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot or cold water in hand washing sink. By walk in cooler.
Food safety inspection conducted on 4/24/2024 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).
Inspection on 11/28/2023
High Priority
2
Intermediate
4
Basic
5
Total
11
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.
- 14-11-5:Basic - Equipment in poor repair. Hand washing sink by walk in cooler. Hand washing sink hanging from wall but water still flows running water from faucet
- 08B-38-4:Basic - Food stored on floor. Mozzarella cheese in box on floor
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in standing water in three compartment sink
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink back by walk in cooler
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and began grabbing clean containers no hand washing involved. Employee washed hands.
- 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. Employee touching cut lettuce no gloves that is not going to be heated. Discussed with employee to wash lettuce.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 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. Cook broccoli and cook noodles reach in cooler.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler not able to provide hot water at 85 degrees
Food safety inspection conducted on 11/28/2023 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).