Our Place Pizzeria and Ristorante
Last inspected: Dec 1, 2025
22
Score
Going back to 2022, Our Place Pizzeria and Ristorante has 11 inspections in the public record. The latest inspection on file is from Dec 1, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 11 violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 67, which Our Place Pizzeria and Ristorante's 22 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
6
Critical latest
3
Major latest
6
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Stop sale issued. **Repeat Violation** **Admin Complaint**
03D-02-5
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: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed a raw hamburger patty onto the grill with gloved hand. Employee changed the glove without first washing hands, then continued to handle clean equipment and utensils at the cookline. Inspector had employee wash hands and put on new gloves before continuing to work at cookline.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package containing raw ground beef stored on shelf directly above pan containing raw salmon. Employee removed the salmon from the shelf during this inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart at cookline: cream (62F - Cold Holding). Manager stated the cream has been sitting outside of refrigeration for approximately one hour and placed it in a bin of ice to cool to 41F during this inspection. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: mashed potatoes (48F - Cooling overnight). Mashed potatoes are date marked 11/30. Employee stated the potatoes were cooked and put into the cooler to cool the previous day. The potatoes are in a deep and covered plastic pan. Stop sale issued. **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled either mold-like substance.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser hanging from shelf near back door of kitchen. Manager added the proper label during this inspection. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in corner of prep table at cookline. Employee returned the cloth to the sanitizer solution during this inspection. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Fan on wall above pizza prep area soiled with dust. 2. Gaskets in reach-in freezer door near fryer soiled with grease. 3. Gaskets in beer cooler doors in bar area soiled with mold-like substance. 4. Dish machine racks soiled with lime-like substance. **Repeat Violation**
23-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Six packages of raw salmon thawed inside reduced oxygen packaging. The salmon is fully thawed and the packaging is not cut or punctured. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.
06-09-1
Basic - Food storage container/container lid cracked or broken. 1. Chipped corner on plastic pan containing cut tomatoes inside reach-in cooler near walk-in cooler. 2. Cracked plastic pan on clean dish rack in warewash area.
14-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored hanging in wall above cooking oil and single-use lids in dry storage room. Employee moved both jackets during this inspection. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can stored on in-use prep table at cookline. Employee removed the drink from the prep table during this inspection. **Corrected On-Site**
12B-07-4
22
Jul 18, 2025
Routine - Food
No violations found.
100
Jul 8, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside reach-in cooler at cookline: chicken tenders (47F - Cold Holding); chicken tenders (48F - Cold Holding). Manager stated the chicken tenders have been stored inside the cooler continuously since the previous day. Pans are date marked 7/7. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. Stop sale issued. 2. Inside refrigerated make-table near walk-in cooler: ranch dressing (52F - Cold Holding); cut lettuce (60F - Cold Holding). Manager stated the ranch dressing is made with buttermilk and has been stored inside this cooler since approximately 10am. Ambient air temperature inside unit is 46F. Stop sale issued. Employee stated the cut lettuce has been stored inside the cooler for approximately two hours and moved the lettuce to another cooler to cool to 41F. 3. Inside refrigerated make-table in pizza prep area: pulled pork (46F - Cold Holding); ham (45F - Cold Holding). Both pans are date marked 7/7. Employee in pizza prep area stated both items have been stored inside the cooler overnight and have not been in-use today. Stop sales issued. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside reach-in cooler at cookline: chicken tenders (47F - Cold Holding); chicken tenders (48F - Cold Holding). Manager stated the chicken tenders have been stored inside the cooler continuously since the previous day. Pans are date marked 7/7. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. 2. Inside refrigerated make-table in pizza prep area: pulled pork (46F - Cold Holding); ham (45F - Cold Holding). Both pans are date marked 7/7. Employee in pizza prep area stated both items have been stored inside the cooler overnight and have not been in-use today. **Warning**
01B-02-5
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. 1. Inside reach-in cooler at cookline: chicken wings (45F - Cooling overnight). Manager stated the wings were cooked the previous day and placed into the cooler to cool to 41F. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. 2. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Inside reach-in cooler at cookline: chicken wings (45F - Cooling overnight). Manager stated the wings were cooked the previous day and placed into the cooler to cool to 41F. Upon inspection, the manager stated the dial for the coolers temperature has been moved to setting 2, then moved the dial to the appropriate setting. Stop sale issued. 2. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid. Stop sale issued.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk-in cooler: cooked rice (45F - Cooling overnight). Rice is date marked 7/7. Manager stated the rice was cooked the previous day and placed into the cooler to cool overnight. The rice is in a deep pan covered with a tight lid. Stop sale issued.
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above dish rack near dish machine soiled with dust. **Repeat Violation**
36-34-5
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. Refrigerated make-table near walk-in cooler has ambient air temperature of 46F. Food inside unit reading 52F-60F. **Warning**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. Three sets of tongs on oven door handle at cookline. Manager removed tongs from handle during this inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on several cooler doors in bar area soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap at top of door in back of kitchen.
35B-04-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below containers of oregano in dry storage room.
14-45-4
37
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
45
Sep 6, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F - Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Stop sales issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-06: Inside pan of ice on rolling cart at cookline: 1. Pasta 53F at bottom of pan, 72F at top of pan 2. Pasta 58F at bottom of pan, 74F at top of pan 3. Cream 72F. Employee at cookline stated all items were placed in cart approximately 1 hour prior. All ice has melted. Inspector instructed employee to place all items in the freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: 1. Chicken 50F 2. Chicken 51F 3. Pulled pork 49F 4. Sausage 48F Employee in pizza station stated all items have been stored inside the cooler overnight and have not been removed from refrigeration today. Stop sales issued on chicken, pork, and sausage. **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. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-06: Inside bottom of refrigerated make-table in pizza station: 1. Chicken 50F 2. Chicken 51F 3. Pulled pork 49F 4. Sausage 48F Employee in pizza station stated all items have been stored inside the cooler overnight and have not been removed from refrigeration today. **Admin Complaint**
01B-02-5
74
Sep 3, 2024
Routine - Food
8 critical violations. 4 major violations. 10 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic and oil mixture with time mark of 10am still at cookline at 3pm. Stop sale issued. Inspector reviewed TPHC with manager during this inspection.
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F - Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. 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. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies crawling on outside of bread bag at cookline. One fly flying in kitchen near dish machine. **Repeat Violation** **Admin Complaint**
35A-02-6
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 at cookline pulled up pants with gloved hands, then proceeded to crack two eggs with the same gloved hands without first washing hands or changing gloves. Inspector had employee wash hands before continuing to crack eggs. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Inspector had employee set up the three-compartment sink and instructed manager to the use of the dish machine for sanitizing and sanitize all dishes in the three-compassing until the dish machine is repaired. Inspector also instructed manager to sanitize any dishes that have been washed today in the three compartment sink. Three-compartment sink chlorine 50ppm. **Repeat Violation** **Admin Complaint**
22-41-4
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. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued. **Repeat Violation**
03D-15-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager does not have a certified food manager certificate. Manager stated she has been the general manager for approximately two months and was front-of-house manager before.
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large fan. Manager moved fan away from handwash sink during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of pulled pork missing date mark inside reach-in cooler in pizza station. Employee stated the pulled pork was cooked on 08/29.
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Five dead flies stuck to fly strip hanging above prep table at cookline.
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside containers of vegetables at cookline. Manager removed cup from vegetables during this inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling above clean dish rack in kitchen soiled with dust. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. One dead roach on top of handwash sink at cookline. Manager cleaned area during this inspection. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses stored on shelf directly above Bloody Mary mix in dry storage area. Manager removed both purses from area during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on clean dish storage shelf near dish machine. **Repeat Violation**
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging above prep table in front of kitchen. Employee removed sticky tape from ceiling during this inspection. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Missing drain plug at dumpster. Drain plug missing in bottom of dumpster behind building. **Repeat Violation**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cookline soiled with grease. Exterior of large white flour bin near cookline soiled with grease and/or food debris. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid left open. **Repeat Violation**
33-16-4
12
Sep 18, 2023
Complaint Full
8 critical violations. 3 major violations. 12 minor violations.
View 23 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and containers of raw egg wash stored on shelf in walk-in container above bottles of beer. Manager removed bottles of beer from below eggs during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen at cookline. One fly in pizza prep area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from dining area and scooped ice without washing hands.
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0PPM. Inspector instructed manager to discontinue use of the dish machine and sanitize dishes in the three-compartment sink until the dish machine is repaired. **Admin Complaint**
22-41-4
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. Inside walk-in cooler: meat sauce (46F - Cooling). Manager stated the meat sauce was hot held the previous day, then placed inside the cooler to cool at the end of service. Manager stated the meat sauce has been stored in unit overnight and has not been in-use.
01B-36-5
High Priority - Toxic substance/chemical improperly stored. Two bottles of hand sanitizer on shelf in server station beside mayonnaise packets and coffee. Employee removed hand sanitizer from shelf during this inspection. Hand soap stored on shelf in dry storage area above condiments. Employee removed soap from she,f during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night. Stop sale issued.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meat sauce (46F) inside walk-in cooler cooling overnight in a deep covered pan.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on clean dish rack across from three-compartment sink heavily stained. Cutting board on make-table in pizza prep area heavily stained black.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink in bar area. Employee removed bucket from handwash sink during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack in kitchen soiled with dust. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup used as a scoop inside container of crushed red pepper on shelf near handwash sink in kitchen.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in kitchen soiled with mold-like substance. Air vents on ice machine in kitchen soiled with dust. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid left open behind building.
33-16-4
Basic - Food stored on floor. Several boxes of frying oil and boxed sodas stored directly on floor in dry storage room. Bag of onions stored on floor in kitchen near back door.
08B-38-4
Basic - Food storage container/container lid cracked or broken. Several cracked clear plastic pans on clean dish rack across from three-compartment sink.
14-38-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip hanging from ceiling above plastic wrap and prep table near cookline. Employee removed fly strip from ceiling during this inspection. **Corrected On-Site**
35B-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tile damaged near three-compartment sink.
36-17-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside fountain machine in kitchen. Wet nested plastic pans on clean dish rack across from three-compartment sink.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf in server station beside mayonnaise packets and coffee. Employee removed drink cup from shelf during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on clean dish rack across from three-compartment sink heavily scored. Cutting board on make-table in pizza prep area heavily scored.
14-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside reach-in cooler at cookline: Salmon in reduced oxygen packaging thawed inside packaging. Package instructs the cook to remove fish from the packaging before thawing. Manager slit open packages during this inspection. **Corrective Action Taken**
06-09-1
12
Aug 21, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
37
May 15, 2023
Routine - Food
No violations found.
100
Aug 8, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area. - From follow-up inspection 2022-08-08: No change. **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-08: No change **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stored on rack across from dish machine. Cutting board on reach-in cooler across from grill. - From follow-up inspection 2022-08-08: No change **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to soda machine. Hand washing sink next to pizza oven. - From follow-up inspection 2022-08-08: No change **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line. **Repeat Violation** - From follow-up inspection 2022-08-08: No change **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Dumpster behind building. **Repeat Violation** - From follow-up inspection 2022-08-08: No change **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven on cook line. Hood above pizza oven. Shelf across from walk-in cooler. Area behind soda nozzles of soda machine in kitchen. **Repeat Violation** - From follow-up inspection 2022-08-08: No change **Time Extended**
23-03-4
52
Aug 1, 2022
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: cheese (44F - Cold Holding); lasagna (44F - Cold Holding); tomatoes (45F - Cold Holding); hamburger (44F - Cold Holding); noodles (44F - Cold Holding). Manager stated items were at proper temperature at 10:30 am, manager stated walk-in door opened quite often. Manager opened door to walk-in freezer adjacent to walk-in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over washed potatoes in walk-in cooler. Manager moved potatoes to shelf over hamburger. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
35A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. **Repeat Violation** **Admin Complaint**
22-41-4
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. Item in walk-in cooler: marinara sauce (49F - Cooling). Manager stated item prepared on 7/30.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: marinara sauce (49F - Cooling). Manager stated item prepared on 7/30. **Warning**
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake stored in reach-in cooler next to walk-in cooler. Manager stated item was opened on 7/30. Manager placed proper date on item. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stored on rack across from dish machine. Cutting board on reach-in cooler across from grill.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in bar area hand washing sink. Employee removed strainer. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in mens room handicapped stall.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to soda machine. Hand washing sink next to pizza oven.
27-16-4
Basic - Food stored on floor. Chicken and mozzarella cheese sticks stored on floor in walk-in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Manager moved tongs to stove top. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Missing drain plug at dumpster. Dumpster behind building. **Repeat Violation**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven on cook line. Hood above pizza oven. Shelf across from walk-in cooler. Area behind soda nozzles of soda machine in kitchen. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on rack next to dish machine. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line. **Repeat Violation**
13-04-4
18
Frequently Asked Questions
When was Our Place Pizzeria and Ristorante last inspected?
The most recent health inspection at Our Place Pizzeria and Ristorante on file is from Dec 1, 2025. The public record contains 11 inspections in total.
What is the most common violation at Our Place Pizzeria and Ristorante?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Our Place Pizzeria and Ristorante.
How does Our Place Pizzeria and Ristorante compare to other restaurants in Branford?
Our Place Pizzeria and Ristorante most recently scored 22 out of 100, which is lower than the Branford average of 67.
Has Our Place Pizzeria and Ristorante's inspection record improved over time?
Yes. Recent inspections at Our Place Pizzeria and Ristorante have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Our Place Pizzeria and Ristorante 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 Our Place Pizzeria and Ristorante inspected?
Based on the inspection history on file, Our Place Pizzeria and Ristorante is inspected around three times per year on average.
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