Ronzio Pizza
Last inspected: May 6, 2025
82
Score
The health department has logged four inspections at Ronzio Pizza, the earliest from 2023. Ronzio Pizza was last inspected on May 6, 2025. 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 favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “person in charge present, demonstrates knowledge, and performs duties” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 86, which Ronzio Pizza's 82 doesn't quite reach. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
May 6, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Person in charge not controlling unsafe operations
Inspector notes: No person in charge, certified in Food Safety, was present as needed at the time of inspection. PIC is to ensure a person is on site, that is certified in food safety, at all times when time/temperature control for safety (TCS) food are being prepared, handled, and/or served. Per the PIC, course is currently signed up for and being completed (PIC is to ensure course is an accredited 16 hr. course). Course and Test to be completed as soon as possible. PIC to send confirmation of successful completion of the course to inspector.
2-103.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety, that is registered as the Certified Food Safety Manager with the RIDOH Center for Food Protection. CFSM License Application left with PIC and to be submitted immediately upon successful completion of Food Safety Course.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Equipment observed to be in poor repair... - The lower cold hold area of the Pizza Prep unit was observed to be maintaining an ambient temperature of 50 to 52 degrees Fahrenheit. Unit is no to be used for cold holding of Time/Temperature Control for Safety Foods until unit is repaired and maintaining an ambient temperature of 41 degrees Fahrenheit or below. (Not used for food storage at time of inspection.) - The 3 Bay sink was observed to be cracked on the wash side bay allowing for a leaking of water when filled. (Currently using large pan in wash bay until cracked sink area can be appropriately fixed/sealed.) - Several Refrigeration/Freezer door gaskets were observed in poor repair (cracked/torn). Equipment is to be maintained in good repair.
4-501.11
82
Apr 22, 2025
Environmental Complaint
2 critical violations. 3 major violations. 4 minor violations. 3 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomato Sauce and Meatballs were observed hot held at 123 and 129 degrees Fahrenheit respectively. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Based on time of reheating and temperature of food items, foods were voluntarily disposed of at the time of inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items cold held in the Pizza Prep Cooler unit were observed at 44 to 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Based on time items were stocked from the walk-in cooler, food items were moved to colder refrigeration at the time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Proper procedures for washing/rinsing/sanitizing of equipment were reviewed at the time of inspection. (Sanitizer Bay was properly set up with the PIC.)
4-601.11(A)
Person in charge not controlling unsafe operations
Inspector notes: At the time of inspection, an Allergen Awareness Statement was not observed available for customer viewing at the menu boards/point of sale. Allergen Awareness Statement is to be provided.
2-103.11
Person in charge not controlling unsafe operations
Inspector notes: No person in charge, certified in Food Safety, was present as needed at the time of inspection. PIC is to ensure a person is on site, that is certified in food safety, at all times when time/temperature control for safety (TCS) food are being prepared, handled, and/or served. Per the PIC, course is currently signed up for and being completed (PIC is to ensure course is an accredited 16 hr course). PIC to send confirmation of successful completion of the course to inspector.
2-103.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety, that is registered as the Certified Food Safety Manager with the RIDOH Center for Food Protection. CFSM License Application left with PIC and to be submitted immediately upon successful completion of Food Safety Course.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Equipment observed to be in poor repair... - The Pizza Prep unit was observed to be maintaining an ambient temperature of 50 to 52 degrees Fahrenheit. Unit is no to be used for cold holding of Time/Temperature Control for Safety Foods until unit is repaired and maintaining an ambient temperature of 41 degrees Fahrenheit or below. - The 3 Bay sink was observed to be cracked on the wash side bay allowing for a leaking of water when filled. - Several Refrigeration/Freezer door gaskets were observed in poor repair (cracked/torn). Equipment is to be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - storage shelving in the walk-in cooler - the dough mixer - the pizza oven conveyer - storage racks Equipment is to be cleaned as often as necessary to keep them clean and to preclude the buildup of debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The walls and ceiling tiles in the kitchen/pizza oven area have an accumulation of grease residue/staining. The physical facilities shall be cleaned as often as necessary to keep them clean and maintained in good repair. (Per the PIC, ceiling tiles are in the process of being replaced throughout.)
6-501.12
45
Apr 10, 2024
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Prepackaged Meatballs and Marinara Sauce in the hot hold steam unit were observed at 99 degrees and 76 degrees Fahrenheit respectively and were not reheated properly before being placed into hot holding. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Meatballs and Marinara sauce were moved for proper rapid reheating at the time of inspection.
3-403.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer bucket solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Chlorine sanitizer was adjusted to proper range of 50-100ppm at the time of inspection.
7-204.11
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment in the kitchen area was observed in poor repair/in need of adjustment... - The walk-in cooler door gasket - The Large Chest Freezer Lid (New lid on hand for replacement) Equipment is to be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler and the reach-in coolers were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
67
Apr 5, 2023
Routine
2 critical violations. 2 minor violations.
View 4 violations
Proper reheating procedures for hot holding
19
Proper cold holding temperatures
22
Non-food contact surfaces clean
49
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
67
Frequently Asked Questions
When was Ronzio Pizza last inspected?
The most recent health inspection at Ronzio Pizza on file is from May 6, 2025. The public record contains four inspections in total.
What is the most common violation at Ronzio Pizza?
Across the inspection record, “person in charge present, demonstrates knowledge, and performs duties” has been cited three times, more than any other issue at Ronzio Pizza.
How does Ronzio Pizza compare to other restaurants in Warwick?
Ronzio Pizza most recently scored 82 out of 100, which is lower than the Warwick average of 86.
Has Ronzio Pizza's inspection record improved over time?
Yes. Recent inspections at Ronzio Pizza have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Ronzio Pizza 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 Ronzio Pizza inspected?
Based on the inspection history on file, Ronzio Pizza is inspected around two times per year on average.
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