K and S Pizza
Last inspected: Oct 1, 2025
70
Score
K and S Pizza has been inspected three times since 2024. On Oct 1, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections show fewer violations than earlier ones, with the latest at six versus seven before.
The most common issue across all inspections has been food-contact surfaces, showing up three times.
By comparison, the average Charlestown facility scores 89, putting K and S Pizza on the weaker side. The record is unremarkable in either direction.
3
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Oct 1, 2025
Routine
1 major violation. 5 minor violations. 1 corrected on site.
View 6 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, french fry cutter) 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)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hoods & ansul system have an accumulation of grease and soil residue.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The dumpster area has an accumulation of litter, leaf litter, and debris. The dumpster area must be maintained clean to prevent harborage for pests.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floor and wall junctures in the following areas do not have coving. 1) Handwash sink (wall) 2) Warewash area (floor) The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelving throughout the kitchen has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
70
Feb 1, 2024
Re-Inspection
1 major violation.
View 1 violation
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (French fry cutter) 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)
90
Jan 22, 2024
Environmental Complaint
1 critical violation. 7 major violations. 5 minor violations. 5 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 46-57 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 50 degrees Fahrenheit during time of inspection. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.
3-501.16(A)
Person in charge not present
Inspector notes: Menu is lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A bottle of soap and food were observed in the hand-washing in the kitchen area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener and French fry cutter) 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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-47 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the refrigerator since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 41-46 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigerator must be repaired/replaced/adjusted.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Food was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Roasted peppers and spinach were placed hot in the refrigerator in containers greater than four inches deep. Per person in charge, food was placed in the refrigerator to cool about a half hour prior to inspection. Food was placed on a shallow pan and relocated to the walk-in cooler during time of inspection.
3-501.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back room, 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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-service articles (pizza boxes) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board on the prep unit is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
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. Please email proof that employees have been signed up for a food safety course.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility, especially in the walk-in cooler and under and behind equipment, have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
33
Frequently Asked Questions
When was K and S Pizza last inspected?
The most recent health inspection at K and S Pizza on file is from Oct 1, 2025. The public record contains three inspections in total.
What is the most common violation at K and S Pizza?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at K and S Pizza.
How does K and S Pizza compare to other restaurants in Charlestown?
K and S Pizza most recently scored 70 out of 100, which is lower than the Charlestown average of 89.
Has K and S Pizza's inspection record improved over time?
Yes. Recent inspections at K and S Pizza have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about seven previously.
What does a medium risk rating mean?
A medium risk rating at K and S Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is K and S Pizza inspected?
Based on the inspection history on file, K and S Pizza is inspected around two times per year on average.
Nearby Restaurants