Pick Pockets
Last inspected: Dec 10, 2025
90
Score
The health department has logged four inspections at Pick Pockets, the earliest from 2023. On Dec 10, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been moving in the right direction: 10 violations last time, two this time.
When inspectors have written things up, person in charge present, demonstrates knowledge, and performs duties has been the most frequent reason, cited two times.
Among Smithfield restaurants, the typical score is 78; Pick Pockets is comfortably above that bar. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 10, 2025
Re-Inspection
2 minor violations.
View 2 violations
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The oil recycling receptacle unit has an accumulation of soil residue and debris. The oil recycling receptacle must be maintained clean.
5-501.116
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the plastic utensil bin, and the portable fan have an accumulation of dust and other debris.
4-602.13
90
Aug 14, 2024
Re-Inspection
No violations found.
100
Aug 6, 2024
Routine
3 critical violations. 8 major violations. 8 minor violations. 4 corrected on site.
View 19 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Unwrapped hamburgers observed directly on shelf in freezer. Uncovered containers of food observed in the freezer, and chest freezer. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-200 ppm.
4-501.114
Food separated and protected
Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
No written procedures for vomiting or diarrheal events
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the toilet room. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, robot coupe) 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)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Hot or cold food held at improper temperature
Inspector notes: Chicken was observed held at 70-90 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Falafel 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
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the cold hold unit in covered plastic container greater than four inches deep.
3-501.15
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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Yogurt sauce, Greek sauce, feta, stuffed grape leaves, tahini, taboula, cut tomatoes, lettuce, and garlic in oil, observed held at 55-65 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Employee not wearing required hair restraint
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
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the robot coupe bowl. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Single-use articles reused
Inspector notes: Single-use items such as boxes and used food containers are being used for food preparation and storage. Single-use items shall not be reused.
4-502.13
Equipment not durable or properly constructed
Inspector notes: The combo refrigerator/freezer is a residential unit. Equipment must be commercial grade.
4-201.11
Equipment not in good repair or proper adjustment
Inspector notes: The cold hold unit was not in good repair, not maintaining food at 41 degrees F or below. Foods requiring refrigeration are not to be stored in the cold hold unit until it has been serviced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The walk in cooler was not in good repair, and was not being used for TCS food during inspection.
4-501.11
19
Apr 7, 2023
Routine
1 minor violation.
View 1 violation
Physical facilities installed, maintained, & clean
55
95
Frequently Asked Questions
When was Pick Pockets last inspected?
The most recent health inspection at Pick Pockets on file is from Dec 10, 2025. The public record contains four inspections in total.
What is the most common violation at Pick Pockets?
Across the inspection record, person in charge present, demonstrates knowledge, and performs duties has been cited two times, more than any other issue at Pick Pockets.
How does Pick Pockets compare to other restaurants in Smithfield?
Pick Pockets most recently scored 90 out of 100, which is higher than the Smithfield average of 78.
Has Pick Pockets's inspection record improved over time?
Yes. Recent inspections at Pick Pockets have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Pick Pockets means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pick Pockets inspected?
Based on the inspection history on file, Pick Pockets is inspected roughly once per year on average.
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