Terrazza
Last inspected: Aug 18, 2025
58
Score
Terrazza appears in inspection records three times, starting in 2025. Terrazza was last inspected on Aug 18, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 30 violations before that.
“Physical facilities installed, maintained, & clean” accounts for the largest share of issues, appearing seven times across the record.
Compared to other Smithfield restaurants (averaging 78), there's room to close the gap. 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
6
Minor latest
Inspection History
Aug 18, 2025
Re-Inspection
1 critical violation. 1 major violation. 6 minor violations. 4 corrected on site.
View 8 violations
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.
4-501.114
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 prep unit in container greater than four inches deep. Pasta was placed on a sheet pan and put in the walk in cooler.
3-501.15
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils observed stored under shelf on unclean and rusted brackets. Cleaned equipment and utensils shall be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Water observed in ice buckets, which were not stored inverted.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: One ice bucket was not in good repair, with a piece around the rim broken off.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of food storage containers have an accumulation of paper & adhesive from old stickers.
4-602.13
Physical facilities not in good repair
Inspector notes: One light bulb was missing beneath the hood. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The covering on the top step of the basement stairs is in poor repair, split and pulling away from the step. The physical facilities must be maintained in good repair.
6-501.11
58
Jul 22, 2025
Re-Inspection
3 critical violations. 6 major violations. 6 minor violations. 4 corrected on site.
View 15 violations
Physical facilities installed, maintained, & clean
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. 3 bay sink will be used to sanitize until new dishwasher is installed tomorrow, per PIC.
4-501.114
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned equipment observed stored on a wire shelf beside mop sink. Cleaned and sanitized equipment must be stored in a clean dry location, where they are not subject to dust or splash, and at least 6 inches above the floor.
4-903.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish observed thawing with packaging intact in the walk in cooler. Packaging must be removed before thawing.
3-501.13
Consumer advisory provided for raw/undercooked food
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container of water was observed in the hand-washing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service.
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 on some of the menus being used.
3-603.11
Physical facilities not in good repair
Inspector notes: One light bulb was missing beneath the hood. The physical facilities must be maintained in good repair.
6-501.11
Food storage containers not labeled with contents
Inspector notes: Working containers of 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base have an accumulation of food residue, and other debris. Milk crates used as dunnage racks in the walk in cooler have an accumulation of soil residue.
4-602.13
Food properly labeled; original container
Inspector notes: The dumpster outside is located on dirt. 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen and basement. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The patio bar has an accumulation of leaf litter and debris near the hand sink. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
26
Jul 14, 2025
Routine
5 critical violations. 10 major violations. 29 minor violations. 6 corrected on site.
View 44 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called, and the 3 bay sink will be used to clean and sanitize equipment and utensils until dishwasher is serviced.
4-501.114
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Employee observed only sanitizing equipment without cleaning and rinsing first.
4-702.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Ice cubes at the main bar were observed adulterated with frost from the freezer. Disposed.
3-101.11
Hands not washed when required
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Proper cold holding temperatures
Inspector notes: Thermometers are lacking in the some 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
Non-food contact surfaces clean
Inspector notes: Dates of last use were lacking on shellfish tags. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized, and bagged ice provided.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives, ) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The can opener and knives were taken to be cleaned and sanitized. The slicer was taken out of service to be refurbished or replaced.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Sliced meats, cheeses, and cooked Brussels sprouts 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
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
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in th main bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Citrus fruits were not washed before being cut. Plant foods must be thoroughly washed in water to remove soil and other contaminants before they are cut. Disposed.
3-302.15
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Single-use/single-service articles; properly stored & used
Inspector notes: The dishwashing area is lacking a hand-washing sink.
5-204.11
Management, food employee and conditional employee knowledge, responsibilities and reporting
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.13
Equipment not in good repair or proper adjustment
Inspector notes: The gasket on the saute prep unit was not in good repair, broken and detached.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The slicer located in the basement on the table in front of the walk in cooler was not in good repair, with rusted hardware. Slicer was taken out of service to be replaced or refurbished.
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 dust, dirt, food residue, and other debris: knife rack dry ingredient bins & lids in the dry storage area robot coupe base utensil storage bins shelves above Pepsi refrigerator in kitchen Freezers and chest freezers have an accumulation of frost and debris.
4-602.13
Hands clean & properly washed
Inspector notes: Dirty dishes observed in mop sink, and PIC stated mops are outside. The service sink must be used to dispose of mop water.
5-403.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The receptacles in the toilet rooms are lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The dumpster outside is located on dirt. 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
Physical facilities not cleaned at required frequency
Inspector notes: The window screen at the ledge where portion cups & lids are stored in the server area has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Water observed dripping from ceiling pipes in the basement. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the dry storage area is in poor repair, with ceiling tiles missing and/or stained with previous water damage. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items including an unused dirty prep unit in the kitchen were observed in the establishment, and outside near the outside refrigerators. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The wall edges in the kitchen inside the swinging doors, and between the dishwasher and 3 bay sink area is in poor repair, with the FRP pulling away from the wall. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceiling in the 3 bay sink area is in poor repair, with paint peeling. The physical facilities must be maintained in good repair.
6-501.11
Personal cleanliness
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen and dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the ceiling lights in the dry storage area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
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(A)
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
2-201.11(A)
Handwashing sign not posted
Inspector notes: Handsinks in toilet rooms and patio bar are lacking proper signage. A sign or poster reminding food employees is required to be posted at all hand sinks used by food employees.
6-301.14
Hot or cold food held at improper temperature
Inspector notes: Fresh mozzarella in a prep unit was observed held at 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Fresh mozzarella was placed in refrigerator to rapidly chill. Discussed not overfilling prep unit pans with PIC.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients in the kitchen and dry storage area 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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the basement area in front of walk in cooler, 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
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Consumer advisory provided for raw/undercooked food
Inspector notes: PIC stated the slicer is used on a table in the basement in front of the walk in cooler. The area is not approved for food production. No food production in the basement.
3-305.14
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
In-use utensils stored improperly between uses
Inspector notes: A metal stick used in the ice machine observed stored on an unclean surface (top of the ice machine) between uses. Pizza boards observed stored on the unclean top of the oven. Utensils at the bar observed stored in stagnant water. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils observed stored on a dirty kitchen wall, and in unclean storage bins. Knife observed stored in an unclean crack on a prep unit. Utensils must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the robot coupe. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the basement storage area, and on shelves in the kitchen.
4-903.11(A)
4
Frequently Asked Questions
When was Terrazza last inspected?
The most recent health inspection at Terrazza on file is from Aug 18, 2025. The public record contains three inspections in total.
What is the most common violation at Terrazza?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited seven times, more than any other issue at Terrazza.
How does Terrazza compare to other restaurants in Smithfield?
Terrazza most recently scored 58 out of 100, which is lower than the Smithfield average of 78.
Has Terrazza's inspection record improved over time?
Yes. Recent inspections at Terrazza have averaged around eight violations per visit, down from roughly 30 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Terrazza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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