Marios Kitchen and Catering
Last inspected: Jan 9, 2025
67
Score
Marios Kitchen and Catering has only two inspections on file, a thin record to work from. The most recent visit was on Jan 9, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections show fewer violations than earlier ones, with the latest at four versus 15 before.
Looking across the full record, food separated and protected is the recurring theme, flagged two times.
The city-wide average sits at 77, which Marios Kitchen and Catering's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
2
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 9, 2025
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw meat) were observed stored above ready-to-eat foods (such as cheese) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC moved the cheese.
3-302.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine taken out of service.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in the walk-in cooler. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
67
Dec 19, 2024
Routine
2 critical violations. 6 major violations. 7 minor violations. 2 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (cooked produce and pasta) and a plate of cooked chicken was stored in a container with raw chicken in the two door refrigerator. Raw animal foods must be separated from raw and cooked ready-to-eat food such as vegetables during storage.
3-302.11
Toxic materials not stored separately from food
Inspector notes: Chemical bottles were stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: 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
Inspector notes: Food contact surfaces of equipment/utensils (can opener, salad spinner, and ice machine) 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: Meatballs and soup were observed held between 74-116 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated during inspection.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various items were 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in the kitchen, back kitchen storage area, and walk-in. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the low temp dish washer.
4-302.14
Food storage containers not labeled with contents
Inspector notes: Working containers of bread crumbs and flour 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.
3-302.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: In use knives were observed stored between the prep table and prep unit. In use utensils must be stored on a clean service.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Single-service or single-use items not protected from contamination
Inspector notes: Utensils (plasticware) in the (front counter area) are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Handwashing aids (hand soap and hand washing sign) were observed at the 3-bay sink. Hand washing cannot take place at this 3-bay dish sink. Hand washing aids should be removed.
6-301.13
29
Frequently Asked Questions
When was Marios Kitchen and Catering last inspected?
The most recent health inspection at Marios Kitchen and Catering on file is from Jan 9, 2025. The public record contains two inspections in total.
What is the most common violation at Marios Kitchen and Catering?
Across the inspection record, food separated and protected has been cited two times, more than any other issue at Marios Kitchen and Catering.
How does Marios Kitchen and Catering compare to other restaurants in Johnston?
Marios Kitchen and Catering most recently scored 67 out of 100, which is lower than the Johnston average of 77.
Has Marios Kitchen and Catering's inspection record improved over time?
Yes. Recent inspections at Marios Kitchen and Catering have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 15 previously.
What does a medium risk rating mean?
A medium risk rating at Marios Kitchen and Catering 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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