O Sole Mio Pizzeria
Last inspected: Feb 2, 2026
41
Score
Going back to 2022, O Sole Mio Pizzeria has 10 inspections in the public record. The latest inspection on file is from Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up four times.
That's lower than the typical Newberry restaurant, which scores around 70. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
41
Sep 17, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 17, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
52
Sep 17, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Fettuccine 50F cooling overnight, Angeles hair pasta 50F cooling overnight, pasta 50F cooling overnight, penne pasta 53F cooling overnight, fettuccine 57F cooling overnight, spaghetti 54F cooling overnight, spaghetti 53F cooling overnight. All pans are labeled "Monday" with stickers and two employees confirmed that the items were cooked yesterday and placed into the cooler to cool. Today is Tuesday. **Admin Complaint** - From follow-up inspection 2024-09-17: On shelf inside walk-in cooler: Soup 50F cooling. Employee stated the soup was cooked the previous night and placed into the walk-in cooler to cool. The soup is cooling in a deep covered pan. **Admin Complaint**
01B-36-5
86
Sep 10, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Stop sales issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Mozzarella 47F, mozzarella 46F, butter: 49F, 49F, 49F, 49F, 50F, 50F, Butter blend: 49F, 49F. Employee confirmed that the mozzarella has been held inside the cooler overnight. Manager confirmed that the butter is the same butter from yesterday. Manager stated her intent was to use it to monitor temperatures and not to serve it. Stop sales issued. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. **Warning** - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Mozzarella 47F, mozzarella 46F, butter: 49F, 49F, 49F, 49F, 50F, 50F, Butter blend: 49F, 49F. Employee confirmed that the mozzarella has been held inside the cooler overnight. Manager confirmed that the butter is the same butter from yesterday. Manager stated her intent was to use it to monitor temperatures and not to serve it. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Fettuccine 50F cooling overnight, Angeles hair pasta 50F cooling overnight, pasta 50F cooling overnight, penne pasta 53F cooling overnight, fettuccine 57F cooling overnight, spaghetti 54F cooling overnight, spaghetti 53F cooling overnight. All pans are labeled "Monday" with stickers and two employees confirmed that the items were cooked yesterday and placed into the cooler to cool. Today is Tuesday. **Admin Complaint**
01B-36-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient temperature 51F. Multiple stop sales issued. Manager called a technician to come service the walk-in cooler during this inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-10: Back of walk-in cooler is 40F ambient. Front of walk-in cooler is 50F ambient. Manager stated they were not done repairing the cooler and they would be back today. **Time Extended**
14-74-7
61
Sep 9, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored on shelf directly beside container of oregano at cookline. Employee removed degreaser from shelf during this inspection. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Wrapped pan containing raw chicken stored on shelf directly above sealed packages of frozen raw fish inside reach-in cooler near prep area. Employee placed raw chicken on the bottom shelf of another cooler during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. **Corrective Action Taken** **Warning**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Stop sales issued. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored inside handwash sink at cookline. Inspector removed spoon from the sink before washing hands. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested plastic pans on shelf above dish machine. 2. Wet nested drink cups at front counter beside fountain machine. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine at front counter soiled with mold-like substance. 2. Gaskets on doors of cooler in bar area soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Hood below filters soiled with food debris.
36-50-4
Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside container of bleu cheese inside reach-in cooler at kitchen entrance. Employee discarded the condiment cup during this inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient temperature 51F. Multiple stop sales issued. Manager called a technician to come service the walk-in cooler during this inspection. **Corrective Action Taken** **Warning**
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food stored on shelf directly above pan of chicken inside reach-in cooler near cookline. Employee removed personal food from shelf during this inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's bag stored directly on top of fountain soda boxes in storage area. Employee removed bag from top of box during this inspection. **Corrected On-Site**
40-06-5
30
Jan 17, 2024
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen and put on gloves without washing hands. Employee then proceeded to reach into a bin with gloved hand to scoop out salad onto a plate. Inspector reviewed proper handwashing procedures with employee during this inspection.
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from yellow hose connection on wall behind building. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen near pizza oven: fresh garlic and oil mixture (69F - Cold Holding). Manager stated the garlic has been out of refrigeration for approximately one hour and placed the garlic and oil mixture into the cooler to cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open box containing open bags of raw chicken stored above box containing tubes of ground beef inside reach-in freezer in prep area. Employee placed raw chicken on the bottom shelf during this inspection. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw beef stored above cheese and pepperoni inside reach-in freezer in prep area. Employee removed pepperoni and cheese from shelf below raw beef during this inspection. **Corrected On-Site**
08A-05-6
High Priority - 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. Employee placed gloved hands on sides of clothes, did not wash hands or change gloves, then proceeded to touch raw pizza dough with the same gloved hands. Manager had employee stop and wash hands before continuing to work with food. **Corrective Action Taken**
12A-28-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken broth cooling in deep metal container. Inside reach-in cooler across from grill: chicken broth (158F 1:30, 54F 2:40 - Cooling). Manager stated the broth has been cooling since approximately 10am this morning. Inspector had employee place broth into the freezer to continue to cool to 41F. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Several spoons stored inside handwash sink at cookline. Manager removed spoons from sink during this inspection. Two wiping cloths stored inside handwash sink in bar area. Manager removed cloths from sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in kitchen near dish machine unable to dispense towels. Manager placed a roll of towels beside sink during this inspection. **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Two condiment cups without handles used as scoops inside containers of spices on shelf above prep table in prep area of kitchen.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle inside unisex employee restroom in kitchen. **Repeat Violation**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine near front counter. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Four tongs stored hanging from oven door handle at cookline. Employee removed tongs from handle during this inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine near front counter soiled with mold-like substance.
23-03-4
21
Aug 7, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner on shelf beside crushed red pepper packets below front counter. Employee removed glass cleaner from shelf during this inspection. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at yellow hose connection behind building.
29-34-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use. Stop sale issued.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use.
01B-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in-between make-table and reach-in cooler at cookline. Manager placed knife into warewash area to be cleaned during this inspection. **Corrective Action Taken**
10-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager I stacked the pans to air dry during this inspection. Wet nested plastic pans on shelf above dish machine. Drink cups wet nested near fountain machine in seating area. **Corrective Action Taken**
24-08-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in unisex employee restroom.
32-12-5
47
Feb 7, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near kitchen entrance: whipped topping (47F 1:35, 38F 2:15 - Cold Holding). Manager stated the whipped topping was in-use approximately 30 minutes prior and placed in freezer to cool to 38F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain machine nozzle in dining area. Manager removed nozzle and had an employee clean it during this inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Mixer arm stored inside handwash sink by dish machine. Manager moved mixer arm to warewash area during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by dish machine. Employee replenished towels during this inspection. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer available. Manager had an employee leave the establishment and purchase a thermometer during this inspection. **Corrected On-Site**
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer on lower shelf of prep table in prep room. Employee labeled spray bottle during this inspection. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups by fountain machine.
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Feta cheese stored below unwashed cucumbers inside walk-in cooler. Manager moved feta to another shelf during this inspection. **Corrected On-Site**
08B-17-4
47
Jul 1, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas held in front counter. Employee stated pizzas pizzas prepared at 10:30. Employee placed proper date mark on items. **Corrected On-Site**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in back of kitchen.
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes then proceeded to handle clean dishes. Inspector stopped employee and had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line put on gloves without washing hands before handling food on cook line. Inspector stopped employee and had employee wash hands and change gloves.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line reach-in cooler. Deflector plate inside of ice machine. **Repeat Violation**
22-02-4
Basic - Ice scoop handle in contact with ice. Ice scoop stored on top of ice machine. Employee returned ice scoop to dish area. **Corrective Action Taken**
10-08-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station. Employee turned containers over. **Corrected On-Site**
25-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach-in cooler next to ice machine. Manager removed employee food. **Corrected On-Site**
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent above pizza prep area.
36-34-5
Basic - Cardboard used to line nonfood-contact shelves. Shelf above cook line reach-in cooler.
14-45-4
39
Frequently Asked Questions
When was O Sole Mio Pizzeria last inspected?
The most recent health inspection at O Sole Mio Pizzeria on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at O Sole Mio Pizzeria?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at O Sole Mio Pizzeria.
How does O Sole Mio Pizzeria compare to other restaurants in Newberry?
O Sole Mio Pizzeria most recently scored 41 out of 100, which is lower than the Newberry average of 70.
Has O Sole Mio Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at O Sole Mio Pizzeria have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at O Sole Mio Pizzeria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is O Sole Mio Pizzeria inspected?
Based on the inspection history on file, O Sole Mio Pizzeria is inspected around three times per year on average.
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