Piezoni's
Last inspected: Sep 10, 2025
45
Score
The health department has logged four inspections at Piezoni's, the earliest from 2023. Inspectors last stopped by on Sep 10, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “food & non-food contact surfaces cleanable” has been the most frequent reason, cited four times.
That's lower than the typical Warren restaurant, which scores around 90. The pattern in the record is worth a careful look.
4
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Sep 10, 2025
Routine
2 critical violations. 3 major violations. 4 minor violations. 1 corrected on site.
View 9 violations
Plumbing system not maintained in good repair
Inspector notes: Leak observed under the 3-bay sink. Plumbing must be maintained in good repair.
5-205.15
Hands not washed when required
Inspector notes: Employee observed gloved and changing tasks (from ringing the register to preparing food) without washing hands and changing gloves. Employees must wash hands and change gloves between tasks.
2-301.14
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3-bay sink.
4-302.14
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
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 not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the 1-door reach-in and the small prep unit were observed in poor repair, splitting away from the door. Gaskets are to be replaced.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the equipment, gaskets, shelving, dough containers have an accumulation of dust, dirt, food residue, and other debris. These areas must be thoroughly cleaned.
4-601.11(B)
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. Employee certified in food safety management must register with RIDOH Center for Food Protection as the Certified Food Safety Manager. Application provided.
2-102.12(A)
45
Aug 8, 2024
Re-Inspection
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Bleach was stored above 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. Chemicals were moved to different location during time of inspection.
7-201.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatballs in marinara were observed held at 71 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Pan of meatballs were moved to stove to reheat to proper temperature before service.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (pizza dough containers/trays) were observed with an accumulation of black residue and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by small flies. 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
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the cook/grill area was not in good repair. Top lid observed to be broken. Prep unit must be properly repaired.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the walk-in cooler (walls, condenser fans, behind condenser, shelving), the pizza oven, the outside surfaces of equipment, and fans in the kitchen, have an accumulation of grease, dust, dirt, food residue, and other debris. Areas are to be thoroughly cleaned by staff or outside cleaning company.
4-601.11(B)
52
Jul 24, 2024
Routine
2 critical violations. 6 major violations. 6 minor violations. 3 corrected on site.
View 14 violations
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Bleach was stored above 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
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (pizza dough containers/trays) were observed with an accumulation of black residue 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
Inspector notes: Walk-in cooler was observed held at 44 - 45 degrees Fahrenheit. Foods in this unit observed with temperatures between 44 - 46 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Inspector thermometers calibrated during inspection. All TCS foods were evaluated and products deemed to be safe were relocated to properly functioning units. TCS foods that were unsafe were voluntarily disposed of during inspection. Service call placed. No TCS foods are to be stored in this unit until it is maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Proper cold holding temperatures
Inspector notes: Thermometers are lacking in refrigeration unit(s). 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.
4-203.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flies observed near the mop sink and other areas of the establishment. 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. Pest control must be contacted to evaluate the problem and service increased as needed.
6-501.111
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
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Knives observed stored between the 3-bay sink and the wall. Utensils must be stored in a clean, dry location.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the cook/grill area was not in good repair. Top lid observed to be broken. Prep unit must be properly repaired.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards 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
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the walk-in cooler (walls, condenser fans, behind condenser, shelving), the pizza oven, the outside surfaces of equipment, and fans in the kitchen, have an accumulation of grease, dust, dirt, food residue, and other debris. Areas are to be thoroughly cleaned.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of grease, soil residue, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
30
Jul 13, 2023
Routine
4 major violations. 6 minor violations. 1 corrected on site.
View 10 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (vegetable chopper) 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)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta observed in the walk-in cooler with a temperature of 42-43 degrees F. Pasta was in individual serving bags that were tied closed. Proper cooling methods for individual servings reviewed.
3-501.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an excessive accumulation of grease/soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
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. Per interview with PIC, employees are going to be taking the food safety management course.
2-102.12
Food storage containers not labeled with contents
Inspector notes: Working containers of dry 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
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the prep units as well as the small cutting boards 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
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets of the grill prep unit and the 1-door reach-in were observed in poor repair starting to split away from the door.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the dough mixer, pizza dough boxes, walk-in ventilation fan, grill hood, and the outside of the salad prep unit have an accumulation of grease, dust, dirt, food residue, and other debris. These areas must be properly cleaned.
4-601.11(B)
50
Frequently Asked Questions
When was Piezoni's last inspected?
The most recent health inspection at Piezoni's on file is from Sep 10, 2025. The public record contains four inspections in total.
What is the most common violation at Piezoni's?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at Piezoni's.
How does Piezoni's compare to other restaurants in Warren?
Piezoni's most recently scored 45 out of 100, which is lower than the Warren average of 90.
Has Piezoni's inspection record improved over time?
Results have been roughly steady. Inspections at Piezoni's have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Piezoni's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Piezoni's inspected?
Based on the inspection history on file, Piezoni's is inspected around two times per year on average.
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