Sal's Neighborhood Pizzeria
Last inspected: Apr 22, 2026
95
Score
Inspectors have visited Sal's Neighborhood Pizzeria six times, with records going back to 2024. The most recent visit was on Apr 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded two times.
Sal's Neighborhood Pizzeria's latest score of 95 sits above the Saint Simons Island average of 88. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine
1 minor violation.
View 1 violation
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed a large old grease buildup around and on the side of frier in the main kitchen at the time of this inspection. CA: The physical facilities shall be cleaned as often as necessary to keep them clean.
511-6-1.07(5)(a)
95
Oct 8, 2025
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed a spray bottle with sanitizer being stored on a shelve with clean dishes and pans; shelve was located above food prep surface in the kitchen area at the time of this inspection. COS: Bottle removed. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
511-6-1.07(6)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed three large bags with raw chicken left on top of prep top cooler cutting board (prep top cooler lid was open) and directly on top of ready to eat food (which was covered by a thin plastic wrap) in the kitchen area at the time of this inspection. COS: Chicken moved and ready to eat food discarded. CA: Food shall be protected from cross contamination by separating raw animal foods during storage and preparation from raw ready-to-eat food. Raw chicken shall not be stored above ready to eat food.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed ice machine had a "moldlike" buildup inside ice machine in secondary building area at the time of this inspection. COS: Management stated ice machine will be cleaned. CA: All food contact surfaces shall be kept clean to sight and touch.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several containers of TCS foods being stored without a date label in various coolers throughout the facility at the time of this inspection. COS: Food items discarded. CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
511-6-1.04(6)(g)
61
Apr 1, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several food items in cooler being cold held at a temperature range of 43 F to 44 F at the time of this inspection. COS: Management discarded all TCS items in cooler. CA: Temperature control for safety food that's being cold held shall be maintained at 41°F (5°C) or below to avoid contamination.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed that chemical sanitizer dispenser was producing a solution that was well above the allowed concentration range of 200 ppm to 400 ppm for Quat. sanitizer in the kitchen area at the time of this inspection. COS: Manager stated they will dilute sanitizer solution and test for ideal concentration range in the meantime. CA: Quat. sanitizer solution should not exceed 400 ppm to avoid contamination.
511-6-1.07(6)(g)
74
Sep 17, 2024
Routine
3 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
16A - hot and cold water available; adequate pressure
Inspector notes: Observed that hot water faucet in hand washing sink in secondary facility was not supplied with water at the time of this inspection. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.
511-6-1.06(1)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed that main facility did not have chemical sanitizer (empty chlorine drum) at the time of this inspection. COS: Manager replaced empty chlorine drum with a new one. CA: Facility shall be supplied with a chemical sanitizer to avoid contamination.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed that ice machine in secondary facility was displaying moldlike buildup in the left side at the time of this inspection. CA: Food contact surfaces shall be kept clean to avoid food contamination.
511-6-1.05(7)(b)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed that staff bathroom in secondary facility was displaying a large moldlike buildup in hand washing sink, and toilet bowl at the time of this inspection. CA: Cleaning of plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
511-6-1.07(5)(h)
70
Feb 8, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had a container of expired heavy cream in the front food service bar cooler. COS: Management discarded the item. CA: Management stated that they will train staff to discard any dairy products with a "use by" manufacturer expiration date after that date has passed.
511-6-1.04(8)(b)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had a container of roma tomatoes in a reach in cooler in the 2nd storage facility that had multiple visibly spoiled tomatoes inside of the box. COS: Management removed the box from refrigeration to be returned to the vendor. CA: Management stated that they will not store foods that are designated to be returned to the vendor inside of the same units as food designated to be used.
511-6-1.07(4)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed during the course of this inspection that the facility has a vegetable sink in the back storage and in the main kitchen beside a dish machine that need extra protection from contamination due to how close they are to other sinks and dishwashing equipment. CA: Management stated that they will have barriers placed around the sinks to protect them from any external contamination from the use of equipment located close by.
511-6-1.04(4)(z)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had "reduced oxygen packaged" (ROP) salmon completely thawed while still sealed in the package. COS: Salmon packs were discarded. CA: Management stated that staff will be trained to remove the ROP salmon from the reduced oxygen environment "before" thawing by either cutting the package open or completely removing the fish.
511-6-1.04(6)(c)
70
Jan 25, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed during the course of this inspection that a reach in cooler labeled "W9" in the back storage area as well as multiple units in the main kitchen and front food service area were storing tcs food items at temperature above 41 deg f. COS: All TCS food items in these units were discarded. CA: Management stated that they will begin a Temperature checking program to monitor the internal temperatures of foods stored in cold hold units to ensure that all units are functioning and capable of keeping foods 41 deg f or below. Management stated that they will not use the affected units until repairs are made.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility dish machine was not dispensing chemical sanitizer solution. COS: A new bucket of solution was applied the machine was primed and the supply was restored and verified to be at the appropriate levels. CA: Management stated that they will have staff test the sanitizer concentration before use every day to ensure that an appropriate level of sanitizer is being suppled at all times the machine is in use.
511-6-1.05(6)(n)
78
Frequently Asked Questions
When was Sal's Neighborhood Pizzeria last inspected?
The most recent health inspection at Sal's Neighborhood Pizzeria on file is from Apr 22, 2026. The public record contains six inspections in total.
What is the most common violation at Sal's Neighborhood Pizzeria?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Sal's Neighborhood Pizzeria.
How does Sal's Neighborhood Pizzeria compare to other restaurants in Saint Simons Island?
Sal's Neighborhood Pizzeria most recently scored 95 out of 100, which is higher than the Saint Simons Island average of 88.
Has Sal's Neighborhood Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Neighborhood Pizzeria have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sal's Neighborhood Pizzeria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sal's Neighborhood Pizzeria inspected?
Based on the inspection history on file, Sal's Neighborhood Pizzeria is inspected around three times per year on average.
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