Depetrillo's Pizza and Bakery
Last inspected: Jun 20, 2025
70
Score
The inspection history at Depetrillo's Pizza and Bakery is still short, with only two visits logged. The newest entry in the record is dated Jun 20, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections show fewer violations than earlier ones, with the latest at three versus 31 before.
Across the inspection history, food-contact surfaces is the issue that surfaces most often, recorded four times.
That's lower than the typical Smithfield restaurant, which scores around 78. On the whole, the file is mixed but not concerning.
2
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jun 20, 2025
Re-Inspection
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the refrigerator in plastic covered containers greater than four inches deep.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (mixer) 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)
70
Jun 4, 2025
Routine
2 critical violations. 10 major violations. 19 minor violations. 6 corrected on site.
View 31 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Time used as public health control not properly documented
Inspector notes: Day old-calzones observed for sale in self service refrigerator. Establishment uses Time As A Control for calzones, which requires disposal at the end of 4 hours. Disposed.
3-501.19
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in areas of the kitchen and storage shed.
4-903.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, mixers, knives, pizza paddles) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Personal cleanliness
Inspector notes: Food observed stored in the mop sink room.
3-305.12
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Food label missing or inaccurate
Inspector notes: Items (bread, cookies, calzones) packaged in the food establishment are lacking labels, or have incomplete labels without subingredients listed. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen is in poor repair, with tiles stained from previous water damage, and some tiles missing. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The area outside the kitchen door along the building has an accumulation of vegetation and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers and ceiling in the walk in cooler have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the dough machine area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The order board and chain above the food prep area has an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Handwashing sign not posted
Inspector notes: Handsinks are lacking proper signage. A sign or poster reminding food employees to wash their hands must be posted at all handsinks used by food employees.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients 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.
3-302.12
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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop and pizza paddles observed stored on unclean surfaces (counter and beneath oven) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the lip surface up in one container, and the food contact surface up in another. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: A large strainer was not in good repair, with pieces chipped off.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: Coffee filter rack counter cupboard near hand sink Magic Chef unit refrigerators including door handles freezers rolling racks can opener base chest freezer dry ingredient bins.
4-602.13
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The dumpster outside is located on gravel/dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
11
Frequently Asked Questions
When was Depetrillo's Pizza and Bakery last inspected?
The most recent health inspection at Depetrillo's Pizza and Bakery on file is from Jun 20, 2025. The public record contains two inspections in total.
What is the most common violation at Depetrillo's Pizza and Bakery?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Depetrillo's Pizza and Bakery.
How does Depetrillo's Pizza and Bakery compare to other restaurants in Smithfield?
Depetrillo's Pizza and Bakery most recently scored 70 out of 100, which is lower than the Smithfield average of 78.
Has Depetrillo's Pizza and Bakery's inspection record improved over time?
Yes. Recent inspections at Depetrillo's Pizza and Bakery have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 31 previously.
What does a medium risk rating mean?
A medium risk rating at Depetrillo's Pizza and Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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