Neighbourhood
Geenacres33467
Restaurants131
Spotless inspections13%
Ordered shut38
Fines$88k
A 39B 15C 10D 12F 44Not rated 11
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Rodent activity present as evidenced by rodent droppings found. Approximately 1 rodent dropping under driver delivery check out table on floor. Approximately 2 rodent droppings on floor under storage rack near back door with sealed boxes of single service it's and chemicals. Discussed with operator who cleaned and sanitized areas.
High priorityMARCO'S PIZZA #8477 →Aug 19, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale.
High prioritySALS ITALIAN RISTORANTE →Aug 13, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above ham and fruit, discussed with operator to correct storage of products.
High priorityCULINARY FLAIR ENTERPRISE LLC →Aug 12, 2026
Roach activity present as evidenced by live roaches found. Approximately 1 live roach on table next to reach in cooler, discussed with operator who killed roach. Approximately 1 live roach on sealed container of seasoning on storage shelf. Discussed with operator to clean and sanitize area operator killed roach.
High priorityCULINARY FLAIR ENTERPRISE LLC →Aug 12, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then began to touch clean pan with cooked chicken; no hand wash. Employee washed hands and operator advised to change pan.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled clean pizza rack with prepped pizza; no hand wash. Employee washed hands.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef on cook line touch clothes and hat then touched prep counter at flip top cooler and clean door of oven; no hand wash. Advised chef to wash hands.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked linguine dated 08/04. See stop sale.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit across from cook line: sliced mozzarella cheese (48F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52F - Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit across from cook line: sliced mozzarella cheese (48F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At pizza make table: cooked sausage (52F - Cold Holding) As per operator, stored 4.5 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At walk in cooler: cooked chicken (46F - Cold Holding) As per employee, cooked chicken that was cooling was stored on top of it for 2 hours. Not prepped or portioned today. Operator placed to quick chill.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line: fresh garlic and oil (83F at 4:05pm- Ambient Cooling) As per operator, cooling since 11am; At salad cooler: cut tomatoes (47F at 4:20pm- Ambient Cooling) As per operator, cooling since 10:30am. At pizza make table: sliced tomatoes (46F at 3:52pm- Cooling) As per operator, cooling since 10:40am; At glass door reach in cooler: salad (47F at 3:49pm - Ambient Cooling) As per operator, cooling since 11am. At flip top cooler across from cook line: house made clam sauce (45F at 4:05pm- Ambient Cooling) As per operator, cooling since 9am. Products did not cool to 41F within 4 hours. Some times stored over stacked. See stop sale.
High prioritySALS ITALIAN RISTORANTE →Aug 12, 2026