Aldos Restaurant and Pizzeria
Last inspected: Jul 10, 2025
100
Score
Public records show seven inspections at Aldos Restaurant and Pizzeria stretching back to 2023. The latest inspection on file is from Jul 10, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with violation counts hovering near two.
Looking across the full record, insects, rodents & animals not present is the recurring theme, flagged four times.
The city-wide average for Island sits at 88, putting Aldos Restaurant and Pizzeria on the better side of that line. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 10, 2025
Re-Inspection
No violations found.
100
Jun 17, 2025
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Meatballs and pasta sauce were placed hot in the refrigerator in covered plastic containers greater than four inches deep. Per PIC meatballs and sauce were prepped roughly 4 hours ago. Food was observed from 47-52 degrees. All food was placed in shallow uncovered containers to cool in walk-in. Proper cooling methods discussed with PIC. Per PIC, staff meeting will be held and proper cooling methods will be discussed. Cooling methods handout provided to PIC.
3-501.15
90
Jun 3, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was less than 50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment will get unit serviced before they open tomorrow.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food was disposed of. Proper cooling methods handout provided.
3-501.14
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chicken was observed with a day or date that exceeds 7 days. PIC disposed of product.
3-501.18
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the walk-in refrigerator in covered plastic containers. Pasta was cooked recently. Pasta was moved to sheet pans in the walk-in to rapidly cool.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
55
Jul 2, 2024
Re-Inspection
1 minor violation.
View 1 violation
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per PIC, establishment is ordering a weather strip/door sweep/diamond plate to install on bottom of the door.
6-202.15
95
Jun 18, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was marked with a date that exceeds 7 days. Pasta was disposed of.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took all equipment to 3-bay sink. Slicer must be broken down washed rinsed and sanitized after every use.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in covered containers greater than four inches deep. Pasta was still within cooling time frame. Pasta was moved to sheet pans.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Sewage & waste water properly disposed
Inspector notes: The condensate from the walk-in refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
64
Jun 27, 2023
Re-Inspection
2 major violations. 2 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock (clams) located in the refrigerator did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-203.12
82
Jun 6, 2023
Routine
2 critical violations. 4 major violations. 1 minor violation. 5 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as hamburger) were observed stored above ready-to-eat foods (such as butter) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as butter during storage.
3-302.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Bar dishwasher was taken out of service and must not be used until repaired. Establishment will use the dishwasher in the kitchen.
4-501.114
Person in charge not present
(corrected on site)
Inspector notes: Menus are lacking an allergy statement notifying customers of their obligation to notify staff if they have an allergy.
2-101.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags did not have the date when the last shellfish was taken from the bag. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (lobster), labeled maintain frozen, was observed thawing with the package intact. ROP seafood must be removed from the package when thawing. Lobster was observed held at 37 degrees Fahrenheit during time of inspection. The packages were cut open during time of inspection.
3-501.13
Outer openings not protected against pests
(corrected on site)
Inspector notes: The door to the outside was open. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
47
Frequently Asked Questions
When was Aldos Restaurant and Pizzeria last inspected?
The most recent health inspection at Aldos Restaurant and Pizzeria on file is from Jul 10, 2025. The public record contains seven inspections in total.
What is the most common violation at Aldos Restaurant and Pizzeria?
Across the inspection record, insects, rodents & animals not present has been cited four times, more than any other issue at Aldos Restaurant and Pizzeria.
How does Aldos Restaurant and Pizzeria compare to other restaurants in Island?
Aldos Restaurant and Pizzeria most recently scored 100 out of 100, which is higher than the Island average of 88.
Has Aldos Restaurant and Pizzeria's inspection record improved over time?
Results have been roughly steady. Recent inspections at Aldos Restaurant and Pizzeria have produced about the same number of violations as earlier ones, holding around two per visit.
What does a low risk rating mean?
A low risk rating at Aldos Restaurant and 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 Aldos Restaurant and Pizzeria inspected?
Based on the inspection history on file, Aldos Restaurant and Pizzeria is inspected around three times per year on average.
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