Alessandro's Italian Café and Pizzeria
Last inspected: Apr 21, 2026
70
Score
Across the available record, Alessandro's Italian Café and Pizzeria has four inspections on file, the first dated 2024. On Apr 21, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged five times.
That's lower than the typical Canton restaurant, which scores around 86. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed pepperoni at 60F, cooked mushrooms at 50f, Sausage at 49F, in prep top cooler. Maintain foods at 41F and below besides when actively cooling. COS:Discarded
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Dishwasher not dispensing sanitizer at time of inspection. Chlorine sanitizer shall be present at 50-100ppm in a chlorine dishwasher. COS: Adjusted to washing dishes in 3 compartment sink
511-6-1.05(6)(n)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Prop top cooler has exposed insulation inside far right (Cheese) compartment. Equipment needs to be smooth/easily cleanable. Repair or replace
511-6-1.05(2)(a)
12C - wiping cloths: properly used and stored
Inspector notes: Observed multiple towels laying on prep table Towels shall be maintained in sanitizer at correct concentration when not in use.
511-6-1.04(4)(m)
70
Aug 26, 2025
Routine
3 critical violations. 2 minor violations. 2 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed foods stored in front prep cooler over 41F including tomatoes at 45F, Pepperoni at 58F, sausage 47. Prep cooler must be maintained 41F and below at all times. COS Discarding
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
Inspector notes: Observed meat sauce and pasta that did not cool properly from 135F to 70F in the first 2 hours. Foods cooked and cooled on-site must rapidly cool from 135F to 70F in 2hrs or less and then cool from 70F to under 41F within an additional 4 hours. COS: Discarding
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
Inspector notes: Observed no time documentation for Focaccia bread (Contains cooked tomatoes) Facility had forms for time documentation (not filled out) but did not have a written policy. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temper...
511-6-1.04(6)(i)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed 2 sanitizer buckets at 0ppm quat sanitizer - Maintain sanitizer buckets at manufactures recommended concentration. (Normally 150-500ppm) COS: Buckets refilled
511-6-1.04(4)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: Facility is in need of deep cleaning and repairs. Floors, walls especially at the floor/wall juncture have heavy buildup of grime. Thoroughly clean facility, discard/replace/repair materials that are no longer cleanable.
58
Dec 12, 2024
Routine
1 major violation. 5 minor violations.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Dishwasher was not dispensing any sanitizer at time of inspection. Chlorine sanitizer shall dispense at 50-100ppm.
511-6-1.05(6)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Facility is in need of deep cleaning and repairs. Floors, walls especially at the floor/wall juncture have heavy buildup of grime. Thoroughly clean facility, discard/replace/repair materials that are no longer cleanable.
11D - thermometers provided and accurate
Inspector notes: No thermometer observed inside front prep cooler or cook prep station on right. All refrigeration units must be equipped with a thermometer.
511-6-1.05(2)(x)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Chest freezer inside lid is damaged with exposed insulation. Replace inside portion of lid or replace unit.
511-6-1.05(6)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Cutting boards on prep coolers are full of melted marks and no longer smooth/easily cleanable.
511-6-1.05(6)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Shelves in walk in cooler are rested and no longer smooth/easily cleanable. Replace shelves that are no longer smooth/easily cleanable.
70
Apr 19, 2024
Routine
4 critical violations. 4 minor violations. 4 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods in pizza prep top unit being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F when being cold held. PIC stated that products were out of temperature because unit has to stay open when busy. Commercial units are designed to maintain temperature when opened however, kitchen is fairly hot which may be a contributing factor in the temperature abuse. Temperatures in reach-in portion were god. COS by moving food to walk-in. PIC must come up with a solution to prevent future temperature abuse.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods in mini prep-top unit being cold held above 41°F. Ambient temperature of unit was 55°F with temperature of food ranging between 52-55°F. COS by moving food to walk-in as PIC stated that products have been in unit for less than an hour. Do not store TCS in unit until minimum cold holding temperature can be maintained.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods in prep top/reach-in unit (across from fryer) being cold held above 41°F. Ambient temperature of cooler was about 49°F. COS by discarding.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed no time documentation on focaccia bread (contains tomatoes). If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour lim...
511-6-1.04(6)(i)
17C - physical facilities installed, maintained, and clean
Inspector notes: Kitchen is in need of deep cleaning. Must clean hood vents, exterior of equipment, walls, ceilings, etc.
511-6-1.07(5)(a)
11D - thermometers provided and accurate
Inspector notes: Observed no thermometers in any of the coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Thermometers must be placed in warmest part (front) of all units.
511-6-1.05(2)(x)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed cups to left of ice machine stacked while wet. Dishes must air-dry. This was noted on previous inspection.
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy debris build-up in prep top and reach-in units. Must clean inside all units (crevices, shelfs, and floors--especially in reach-in cooler in pizza area).
511-6-1.05(7)(d)
45
Frequently Asked Questions
When was Alessandro's Italian Café and Pizzeria last inspected?
The most recent health inspection at Alessandro's Italian Café and Pizzeria on file is from Apr 21, 2026. The public record contains four inspections in total.
What is the most common violation at Alessandro's Italian Café and Pizzeria?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Alessandro's Italian Café and Pizzeria.
How does Alessandro's Italian Café and Pizzeria compare to other restaurants in Canton?
Alessandro's Italian Café and Pizzeria most recently scored 70 out of 100, which is lower than the Canton average of 86.
Has Alessandro's Italian Café and Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Alessandro's Italian Café and Pizzeria have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Alessandro's Italian Café and Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Alessandro's Italian Café and Pizzeria inspected?
Based on the inspection history on file, Alessandro's Italian Café and Pizzeria is inspected around two times per year on average.
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