Tonys Pizza Palace
Last inspected: Oct 16, 2025
100
Score
Across the available record, Tonys Pizza Palace has five inspections on file, the first dated 2024. Tonys Pizza Palace was last inspected on Oct 16, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly 11 violations earlier in the record.
The pattern that stands out is “personal cleanliness”, which has been cited five times.
Tonys Pizza Palace's latest score of 100 sits above the Smithfield average of 78. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 16, 2025
Re-Inspection
No violations found.
100
Oct 6, 2025
Re-Inspection
2 critical violations. 3 major violations. 8 minor violations. 2 corrected on site.
View 13 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chowder was 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. Disposed.
3-501.18
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: 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. Disposed.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sauce was placed hot in the refrigerator in covered plastic containers greater than four inches deep.
3-501.15
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods (burgers) on the menu that are raw or undercooked.
3-603.11
Hot or cold food held at improper temperature
Inspector notes: Ham was observed held at 46-49 degrees Fahrenheit in the pizza prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Discussed not overfilling containers in prep unit, and not placing food containers on top of the containers correctly placed in the unit. Ham was placed in the bottom of the prep unit. Pasta, weiners, tuna, chowder, and sauce observed held at 44-47 degrees Fahrenheit in the walk in cooler, where Ambient temperature was 56 degrees. Pasta, weiners, and tuna were placed in another refrigeration unit.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
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)
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
Employee wearing prohibited jewelry while handling food
Inspector notes: Staff observed wearing multiple bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
2-303.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of small plastic dry ingredient containers have an accumulation of dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling above the food prep table in the back area is in poor repair, with a dusty gap along the walk in cooler, and a ceiling tile with a corner missing. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen area is covered with tiles that are not smooth, durable, and easily cleanable.
6-501.11
Physical facilities not in good repair
Inspector notes: The walk in cooler is in poor repair, not maintaining food at 41 degrees F or below. The physical facilities must be maintained in good repair. Service was called during inspection. All foods requiring refrigeration are to be placed in other refrigeration units until the walk in is repaired.
6-501.11
37
Aug 15, 2024
Re-Inspection
1 major violation. 8 minor violations. 1 corrected on site.
View 9 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The pizza area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-204.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dining room, 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 contaminated by miscellaneous source
(corrected on site)
Inspector notes: Unwrapped lettuce in the back kitchen prep unit was observed in contact with the unclean lid of the prep unit, and in contact with unopened bags of lettuce. Food must be protected from contamination.
3-307.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items (pizza boxes) are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the back storage area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The gasket on the walk in cooler was not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit in the back kitchen, the unused can opener base, and shelves in the back storage area have an accumulation of dust, dirt, food residue, and other debris. Shredded aluminum wrap observed on leg of shelving unit.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on gravel. 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 floors especially in the back storage area have an accumulation of soil residue and/or debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: The unused chemical dispensers, and hoses observed above the food prep sink. An unused can opener base was observed on a prep table in the kitchen. The establishment shall be free of items unnecessary to the maintenance or operation of the establishment.
6-501.114
61
Aug 5, 2024
Routine
3 critical violations. 5 major violations. 17 minor violations. 5 corrected on site.
View 25 violations
Insects, rodents, & animals not present
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 10 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called, and 3 bay sink will be used for sanitizing.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: 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. Disposed.
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef)were observed stored above ready-to-eat foods (such as lettuce and tomatoes) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Proper refrigerator storage handout given.
3-302.11
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
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 kitchen and back storage area.
4-903.11(A)
Ready-to-eat food not date marked
Inspector notes: Sliced meats, cheeses, chicken, and sauces 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sauce was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Spinach was observed thawing in the mop sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Employee eating, drinking, or using tobacco in food area
Inspector notes: Employees observed eating in the pizza area and kitchen.
2-401.11
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen and service area were lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Weiner sauce was observed held at 101 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Weiner sauce was reheated.
3-501.16(A)
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dining room, 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 walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
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: Cups 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
Equipment not in good repair or proper adjustment
Inspector notes: The slicer in the back area was not in good repair, with pieces missing, ragged seals, and exposed hardware, impacting its ability to be cleaned and sanitized. The wood cutting board on a pizza area prep table is in poor repair, with debris-filled gaps between pieces of wood. Wood cutting board must be removed from the premises.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Shelves in the back area are lined with cardboard and shredded aluminum wrap. 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.
4-101.19
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Drain plugs were lacking for the 3 bay sink. Purchased during inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the freezer and chest freezer have an accumulation of frost and debris. Portable fans throughout the kitchen have an accumulation of dust and debris. The shelves in the walk in cooler have an accumulation of soil residue and debris. Dry ingredient bins and their wheeled bases have an accumulation of food residue and soil.
4-602.13
Proper date marking and disposition
Inspector notes: The dumpsters outside are located on gravel. 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
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The area along the outside of the building by the grease recycling bin has an accumulation of liquid-filled buckets, trash, hardened grease, and vegetation. The area must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially in the back area 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 in good repair
Inspector notes: Some ceiling tiles in the back storage area are in poor repair, stained with previous water damage. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Some light bulbs in the kitchen were nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
17
Jan 8, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as lettuce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during inspection.
4-602.11
Thermometers provided & accurate
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-203.11
Equipment not in good repair or proper adjustment
Inspector notes: Splash shield for dough mixer was observed in poor repair.
4-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the cookline 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
61
Frequently Asked Questions
When was Tonys Pizza Palace last inspected?
The most recent health inspection at Tonys Pizza Palace on file is from Oct 16, 2025. The public record contains five inspections in total.
What is the most common violation at Tonys Pizza Palace?
Across the inspection record, “personal cleanliness” has been cited five times, more than any other issue at Tonys Pizza Palace.
How does Tonys Pizza Palace compare to other restaurants in Smithfield?
Tonys Pizza Palace most recently scored 100 out of 100, which is higher than the Smithfield average of 78.
Has Tonys Pizza Palace's inspection record improved over time?
Yes. Recent inspections at Tonys Pizza Palace have averaged around zero violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Tonys Pizza Palace 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 Tonys Pizza Palace inspected?
Based on the inspection history on file, Tonys Pizza Palace is inspected around three times per year on average.
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