Sando's Pizzeria
Last inspected: Jan 22, 2026
86
Score
The health department has logged three inspections at Sando's Pizzeria, the earliest from 2025. Sando's Pizzeria was last inspected on Jan 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Compared to the prior visit, the count dropped from 11 violations to two.
Non-food contact surfaces clean accounts for the largest share of issues, appearing two times across the record.
That puts the facility ahead of the local pack: the average Johnston restaurant scores 77. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Ready-to-eat food not date marked
Inspector notes: Beans 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
Equipment not in good repair or proper adjustment
Inspector notes: Dishwasher located in the bar area was not in good repair. Per interview with PIC, unit is not in use. Establishment uses 3 bay sink or main dishwasher in kitchen area. Inspector observed an "out of order" sign on bar dishwasher.
4-501.11
86
Jan 8, 2026
Routine
5 critical violations. 4 major violations. 3 minor violations. 9 corrected on site.
View 12 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on the same shelf with food/equipment/single service articles in the kitchen and front service area. PIC relocated chemicals.
7-201.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as produce and cheese) in the prep-unit refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated raw chicken.
3-302.11
Food separated and protected
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC took unit out of service until more sanitizer is purchased. PIC will use 3 bay sink or kitchen dishwasher to wash/sanitize barware.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Bolognese sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC discarded.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken and cheese were observed held between 45-59 degrees Fahrenheit stored above prep unit items. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC relocated items to cooler for active cooling.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC labeled.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was observed cooling on the stove top. PIC placed item in ice bath.
3-501.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Bolognese sauce was placed the refrigerator in containers greater than four inches deep with lid and was still 48F the next day. Lid contained condensation. PIC discarded sauce.
3-501.15
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the kitchen dish machine.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (in prep unit) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC washed/sanitized knives.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the floor mixer have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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
27
Nov 13, 2025
Opening
2 critical violations. 3 major violations. 5 minor violations. 4 corrected on site.
View 10 violations
Backflow prevention air gap not adequate
Inspector notes: Inspector observed a food prep sink with an air break where an air gap is needed.
5-202.13
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw ground beef) were observed stored above ready-to-eat foods (such as cooked soup) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated raw beef.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, ice machine, immersion blender) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took items out of service to be washed/sanitized. PIC disposed of ice.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.
4-204.115
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the mixer shield have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed and washed/sanitized.
3-304.12
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' personal belongings were observed stored in the pizza prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Food storage containers not labeled with contents
(corrected on site)
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. PIC corrected on site.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front, 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
43
Frequently Asked Questions
When was Sando's Pizzeria last inspected?
The most recent health inspection at Sando's Pizzeria on file is from Jan 22, 2026. The public record contains three inspections in total.
What is the most common violation at Sando's Pizzeria?
Across the inspection record, non-food contact surfaces clean has been cited two times, more than any other issue at Sando's Pizzeria.
How does Sando's Pizzeria compare to other restaurants in Johnston?
Sando's Pizzeria most recently scored 86 out of 100, which is higher than the Johnston average of 77.
Has Sando's Pizzeria's inspection record improved over time?
Yes. Recent inspections at Sando's Pizzeria have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 11 previously.
What does a low risk rating mean?
A low risk rating at Sando's Pizzeria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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