Santoros Pizza of Coventry
Last inspected: Feb 5, 2026
70
Score
The health department has logged three inspections at Santoros Pizza of Coventry, the earliest from 2024. The newest entry in the record is dated Feb 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “non-food contact surfaces clean” has been the most frequent reason, cited three times.
Santoros Pizza of Coventry's latest score of 70 falls below the Coventry average of 88. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Product was relocated. Proper food storage hand out provided.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off and ice was disposed of.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the inside of the prep units have an accumulation of food residue/debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls near the fryolator and near the 3-bay sink 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
70
Apr 2, 2025
Routine
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: Sanitizer bucket was stored with 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. Bucket was relocated.
7-201.11
Chemical sanitizer does not meet required criteria
Inspector notes: Chlorine sanitizer solution for the dish machine was observed in excess of 100 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Establishment will switch to 3-bay sink until dish machine is adjusted.
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. Pasta was placed hot in the refrigerator in covered containers. Food was relocated and uncovered. Proper cooling methods reviewed with PIC.
3-501.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonium sanitizing solutions.
4-302.14
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 that is located to allow easy viewing of the temperature display.
4-204-112
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in poor repair: Sanitizer dispenser above 3-bay sink. Dispenser was not in use at time of inspection Fryolator basket was observed with frayed metal. Fryolator basket disposed of.
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 debris: -Shelving above hot hold soup and hot hold meatball containers -Non food contact surfaces of ice machine. Ice machine to be turned off -and sanitized. -Walk-In vent cover -A/C unit
4-602.13
52
Apr 17, 2024
Opening
1 critical violation. 5 minor violations. 1 corrected on site.
View 6 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Meatballs, which was previously cooked and cooled, was only reheated to 114-128 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Food was reheated on a stove top. Proper reheating reviewed with PIC.
3-403.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Exposed wood is used in the construction of shelving in the 3-bay 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The portable fan and magnetic strips used for storing utensils were observed with an accumulation of dust and debris. Equipment to be cleaned.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The grease trap outside is located on grass. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen area are covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
In-use utensils stored improperly between uses
Inspector notes: Cups without handles are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
67
Frequently Asked Questions
When was Santoros Pizza of Coventry last inspected?
The most recent health inspection at Santoros Pizza of Coventry on file is from Feb 5, 2026. The public record contains three inspections in total.
What is the most common violation at Santoros Pizza of Coventry?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Santoros Pizza of Coventry.
How does Santoros Pizza of Coventry compare to other restaurants in Coventry?
Santoros Pizza of Coventry most recently scored 70 out of 100, which is lower than the Coventry average of 88.
Has Santoros Pizza of Coventry's inspection record improved over time?
Yes. Recent inspections at Santoros Pizza of Coventry have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Santoros Pizza of Coventry 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 Santoros Pizza of Coventry inspected?
Based on the inspection history on file, Santoros Pizza of Coventry is inspected around two times per year on average.
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