Bar Lino Pizzeria
Last inspected: Apr 1, 2025
52
Score
Bar Lino Pizzeria has been inspected four times since 2023. The most recent visit was on Apr 1, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable, with the count rising from five to seven between inspections.
Warewashing facilities comes up most often, recorded two times in the inspection record.
Restaurants in Johnston average 77, so Bar Lino Pizzeria trails the local norm. The pattern in the record is worth a careful look.
4
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 1, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher (Bar)was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Sauce was observed with datemarking exceeding 7 days.PIC voluntarily disposed of sauce.
3-501.18
No soap available at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar area lacking soap and paper towels.
6-301.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black.
4-501.112
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (kitchen area ), 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
Food does not meet standards of identity
Inspector notes: Working containers of (dressings ) are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-601.11
52
Mar 12, 2024
Re-Inspection
1 major violation.
View 1 violation
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The automatic dispenser for the quaternary ammonium at the 3-bay sink was not dispensing sanitizer as observed tested at 0ppm. PIC informed inspector part is on order, staff are using tablets until repaired. One bar dishwasher was not dispensing sanitizer as observed at 0ppm; a second bar dishwasher was observed dispensing in excess of 200ppm. PIC contacted service during inspection.
4-204.117
90
Mar 5, 2024
Routine
2 critical violations. 5 major violations. 2 minor violations. 3 corrected on site.
View 9 violations
Food not cooled to safe temperature within required time
Inspector notes: Marinara, which was prepared earlier in the day, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC reheated marinara to 165 during inspection.
3-501.14
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Meatballs, and marinara, which were previously cooked and cooled, was only reheated to 98-121 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Per PIC interview, foods were reheated to order. PIC informed to reheat to 165 degrees and hot hold at 135 degrees.
3-403.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) 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)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, soups were placed hot in the refrigerator in containers greater than four inches deep. Two containers of soup were reading 48- and 56-degrees Fahrenheit; PIC disposed during inspection.
3-501.15
Food label missing or inaccurate
(corrected on site)
Inspector notes: Working containers of oils and dressing were not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. Staff labeled containers at the time of inspection.
3-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines at the kitchen and bar.
4-302.14
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The automatic dispenser for the quaternary ammonium at the 3-bay sink was not dispensing sanitizer as observed tested at 0ppm. All dishes will need to be sanitized through the dishwasher or 3-bay sink to be manually filled with sanitizer at 200ppm until serviced.
4-204.117
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The hand-washing sink in the bar was blocked by a dump tray and food debris. The hand-washing sink in basement prep area was blocked by a sanitizer bucket. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Handwashing sign not posted
Inspector notes: Signage was lacking at the following hand sinks: -the bar -server station -one bathroom
6-301.14
41
Dec 4, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was Bar Lino Pizzeria last inspected?
The most recent health inspection at Bar Lino Pizzeria on file is from Apr 1, 2025. The public record contains four inspections in total.
What is the most common violation at Bar Lino Pizzeria?
Across the inspection record, warewashing facilities has been cited two times, more than any other issue at Bar Lino Pizzeria.
How does Bar Lino Pizzeria compare to other restaurants in Johnston?
Bar Lino Pizzeria most recently scored 52 out of 100, which is lower than the Johnston average of 77.
Has Bar Lino Pizzeria's inspection record improved over time?
No. Recent inspections at Bar Lino Pizzeria have flagged more violations than earlier ones, ticking from about five per visit to around seven more recently.
What does a high risk rating mean?
A high risk rating at Bar Lino Pizzeria 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.
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