Marios North End Pizzaria
Last inspected: Apr 10, 2026
61
Score
Marios North End Pizzaria appears in inspection records six times, starting in 2023. The most recent report on file is from Apr 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, with around eight violations found each time.
Food-contact surfaces comes up most often, recorded four times in the inspection record.
The city-wide average sits at 88, which Marios North End Pizzaria's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 10, 2026
Re-Inspection
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
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. PIC contacted service at time of inspection. Establishment to sanitize in 3 bay sink until serviced.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (dry storage containers) 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)
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the ware washing area is in poor repair, missing/chipped pieces. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
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)
In-use utensils stored improperly between uses
(corrected on site)
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
Cleaned equipment or utensils stored improperly
(corrected on site)
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 the basement area.
4-903.11(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of beams in the ware washing area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
61
Apr 1, 2026
Routine
3 critical violations. 2 major violations. 10 minor violations. 5 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (lime juice) 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
Physical facilities installed, maintained, & clean
(corrected on site)
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. PIC fixed with booster at time of inspection.
4-501.114
Proper cold holding temperatures
(corrected on site)
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 the basement area.
4-502.12
Ready-to-eat food not date marked
Inspector notes: Deli meat 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings throughout kitchen. 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
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)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Marinara sauce was observed held at 113 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 at time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held at 54-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
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
Proper date marking and disposition
Inspector notes: Wood is used in the construction of beams in the ware washing area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit #1 was not in good repair, ambient observed at 58F. PIC took unit out of service at time of inspection.
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. 1. Shelving throughout kitchen (food residue/debris) 2. Ceiling tile above ice machine (previous water damage) 3. Refrigeration (food residue/debris) 4. Utensil storage containers (food residue/debris) 5. Refrigerator #1 compressor compartment (rodent droppings)
4-602.13
Physical facilities not in good repair
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.
6-501.11
Physical facilities not in good repair
Inspector notes: The floor and wall junctures in the ware washing area is in poor repair, missing/chipped pieces. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
32
Apr 22, 2025
Re-Inspection
1 major violation.
View 1 violation
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Per person in charge, employees are scheduled to take the course this Thursday. Please email inspector proof of completion of course.
2-101.11
90
Apr 9, 2025
Re-Inspection
3 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as deli meat) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as deli meat during storage.
3-302.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
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. Dishwasher was not heated up before use. Establishment must make sure dishwasher is heated up before using it.
4-501.114
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for pizza slices. Establishment could not provide inspector with time log records at time of inspection. Establishment must fill out time logs.
3-501.19
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety manager course.
2-101.11
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 prep unit in containers greater than four inches deep. Per person in charge, chicken was cooked about 1.5 hours prior to inspection. The person in charge relocated the chicken to a shallow pan and placed it in the walk-in cooler to rapidly cool it.
3-501.15
Ready-to-eat food not date marked
(corrected on site)
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
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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board of the prep unit are 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
43
Mar 26, 2025
Routine
5 critical violations. 6 major violations. 2 minor violations. 7 corrected on site.
View 13 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (carrots) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Carrots were voluntarily disposed of (see attached disposal form).
3-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as deli meat) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as deli meat during storage.
3-302.11
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
(corrected on site)
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. Service technician fixed the dishwasher at time of inspection.
4-501.114
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for pizza slices without prior approval. An application and time log were given to the person in charge at time of inspection. Establishment must submit an application and fill out time logs.
3-501.19
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
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 containers greater than four inches deep. Chicken was relocated to a shallow pan to cool. Cooling methods were reviewed with the person in charge at time of inspection.
3-501.15
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.
2-101.11
Food thawed using improper method
(corrected on site)
Inspector notes: Hamburgers and shaved steak were observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
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 sanitizing spray bottle.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was cleaned at time of inspection.
4-601.11(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
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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board of 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
23
Nov 28, 2023
Routine
1 major violation. 4 minor violations. 2 corrected on site.
View 5 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Insect control devices improperly placed or designed
Inspector notes: The insect control device (light trap) was observed installed over equipment. Insect control device must be relocated.
6-202.13
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The strainer located in the ware-washing area was not in good repair. Metal wires were broken. The person in charge took the strainer out of service.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigeration units have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
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
74
Frequently Asked Questions
When was Marios North End Pizzaria last inspected?
The most recent health inspection at Marios North End Pizzaria on file is from Apr 10, 2026. The public record contains six inspections in total.
What is the most common violation at Marios North End Pizzaria?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Marios North End Pizzaria.
How does Marios North End Pizzaria compare to other restaurants in Westerly?
Marios North End Pizzaria most recently scored 61 out of 100, which is lower than the Westerly average of 88.
Has Marios North End Pizzaria's inspection record improved over time?
Results have been roughly steady. Recent inspections at Marios North End Pizzaria have produced about the same number of violations as earlier ones, holding around eight per visit.
What does a medium risk rating mean?
A medium risk rating at Marios North End Pizzaria 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 Marios North End Pizzaria inspected?
Based on the inspection history on file, Marios North End Pizzaria is inspected around three times per year on average.
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