FAMOSO NEAPOLITAN PIZZERIA

This restaurant has been inspected 7 times since July 25, 2024, with 2 passes, 5 conditional outcomes, and 0 closures on record.

1. May 27, 2026Pass

   No violations

2. May 26, 2026Conditional Pass

   3 violations

   Critical

   Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

   Minor

   Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary

   Minor

   Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times

3. Dec 22, 2025Conditional Pass

   3 violations

   Critical

   Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit

   Minor

   Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing

   Minor

   Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Keep cloths clean, in good repair, and restricted to a single task

4. Jun 4, 2025Pass

   No violations

5. Jun 2, 2025Conditional Pass

   4 violations

   Critical

   Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

   Critical

   Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating

   Critical

   Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
6. Sep 4, 2024Conditional Pass

   2 violations

   Minor

   Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair

   Minor

   Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests

7. Jul 25, 2024Conditional Pass

   4 violations

   Critical

   Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store and handle ice in a sanitary manner

   Critical

   Food is held at 4°C (40°F) or less

   Critical

   Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment

   Minor