Vito's Pizza and Ristorante
Last inspected: Nov 24, 2025
67
Score
Vito's Pizza And Ristorante, located at 1947 N Lindsay Rd in Mesa, AZ, underwent a moderate-risk inspection on November 24, 2025. This inspection identified two critical violations and one major violation, including issues with food separation, protection from cross-contamination, and cooling methods. Across five scored inspections, Vito's Pizza And Ristorante has historically received mostly medium-risk ratings.
5
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
67
Aug 13, 2025
Routine
1 critical violation. 1 corrected on site.
86
Apr 30, 2025
Routine
No violations found.
100
Dec 3, 2024
Routine
2 critical violations. 1 minor violation.
70
Aug 21, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
64
Violations — Nov 24, 2025 Inspection
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed a bag of raw sausage stored on top of other bags of cheese and pepperoni in pizza preparation table. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed closed buckets of minestrone soup datemarked 1-2 days prior temping at 51*F. Per cooks, soup was not removed from the walk-in and had not been used. GM embargoed the food. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Observed containers of pasta in the final stages of cooling with their lids covered and stacked on top of each other. Observed tomatoes in prep tables that were measuring between 45-49*F. Discussed ensuring that items are fully cooled below 41*F prior to placing items into the prep table. Items were rearranged and moved to facility proper cooling
3-501.15(A)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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