Town Pizza
Last inspected: Oct 22, 2025
61
Score
Inspectors have visited Town Pizza 10 times, with records going back to 2023. The newest entry in the record is dated Oct 22, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: results have stayed near six violations per visit.
The pattern that stands out is food-contact surfaces, which has been cited six times.
Compared to other Riverside restaurants (averaging 82), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 22, 2025
Re-Inspection
2 major violations. 6 minor violations.
View 8 violations
Ready-to-eat food not date marked
Inspector notes: Various foods (lasagna, potatoes, pasta, rice) 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
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in some of the refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Food stored improperly or exposed to contamination
Inspector notes: Foods were observed stored on the floor in the walk-in cooler and downstairs storage room. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the shelving inside the refrigeration units, as well as the condenser fan guards in the walk-in cooler, have an accumulation of dust, dirt, food residue, and other debris. Shelving must be cleaned.
4-601.11(B)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board of the small prep unit is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No employee certified through an approved food safety management course was available at the time of inspection. Establishment does have an active FMC. There must be an employee certified through an approved food safety management course available during all hours of operation.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gasket of the 2-door reach-in observed in poor repair, splitting away from the door.
4-501.11
Employee not wearing required hair restraint
Inspector notes: Employee observed not wearing hair restraint. 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
61
Oct 8, 2025
Routine
1 critical violation. 3 major violations. 5 minor violations. 2 corrected on site.
View 9 violations
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
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, ice machine) were observed with an accumulation of black residue, food, and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during inspection. Ice machine was turned off to be cleaned and sanitized. Bagged ice is to be used until ice machine is cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Prepared foods and unsliced ends of deli meat observed not marked with the date of preparation/slicing. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced in the establishment and held for more than 24 hours must be marked with the date of preparation/slicing.
3-501.17
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in some of the refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gasket of the 2-door reach-in observed in poor repair, splitting away from the door. Gasket is to be replaced.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board of the small prep unit in the front is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Employee not wearing required hair restraint
Inspector notes: Employee observed not wearing hair restraint. 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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Foods were observed stored on the floor in the kitchen, the walk-in cooler, and in the basement storage area. Food must be stored at least 6 inches above the floor.
3-305.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment has an active FMC. Additional employee(s) must register in, and successfully complete, an approved course in food safety management. Resource provided.
2-102.12(A)
50
Oct 10, 2024
Environmental Complaint
1 critical violation. 1 minor violation.
View 2 violations
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
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
82
Jun 10, 2024
Re-Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Potatoes and rice were observed held 45 - 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Voluntary disposal during inspection.
3-501.16(A)
Food not cooled to safe temperature within required time
Inspector notes: Mashed potatoes and rice, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Products observed with temperatures 45 - 48 degrees F. Voluntary disposal during inspection. Cooling process reviewed and resources provided.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of employee, potatoes and rice, placed hot in the refrigerator in deep containers. Proper cooling reviewed and resources provided.
3-501.15
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the cook/grill area is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
64
May 15, 2024
Re-Inspection
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Plumbing system not maintained in good repair
Inspector notes: The cold water faucet of the back handsink is not in good repair. Plumbing must be maintained in good repair.
5-205.15
Food not cooled to safe temperature within required time
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice observed at 45 degrees F in a deep, plastic container. Rice was voluntarily disposed of during inspection.
3-501.14
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Per phone conversation with service, part has been ordered and is due to be installed tomorrow. 3-bay sink must continue to be used to sanitize until dishwasher is reaching proper sanitizing temperatures.
4-501.112
Ready-to-eat food not date marked
Inspector notes: Uncut portion of deli meats, lasagna, potatoes, rice observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced in the establishment and held for more than 24 hours must be marked with the date of preparation/slicing.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the refrigerator in plastic container greater than four inches deep. Foods must be cooled in flat pans to 41 degrees F prior to placing in deep containers.
3-501.15
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the kitchen at the cook/grill line is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
52
May 8, 2024
Environmental Complaint
3 critical violations. 5 major violations. 2 minor violations. 1 corrected on site.
View 10 violations
Plumbing system not maintained in good repair
Inspector notes: Handsink in the kitchen has no cold water. Plumbing must be maintained in good repair.
5-205.15
Hot or cold food held at improper temperature
Inspector notes: Walk-in cooler was observed held at 43 degrees Fahrenheit. Food products in this unit observed with temperatures of 40 - 41 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service call was placed. Temperature of TCS foods will be carefully monitored and moved to other refrigeration units if needed.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal food (hamburger) was observed stored above/with ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated (and in proper order to prevent contamination) from raw ready-to-eat food such as vegetables during storage.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. 3-bay sink is to be used to sanitize until dishwasher is serviced and reaching proper sanitizing temperature (180 degrees F rinse cycle).
4-501.112
Ready-to-eat food not date marked
Inspector notes: Lasagna was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced/opened in the establishment and held for more than 24 hours must be marked with the date of preparation/slicing/opening.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
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, plastic containers greater than four inches deep. Rice observed cooling on a prep table in buckets greater than four inches deep. Proper cooling methods reviewed. Food product moved to sheet pans to complete cooling properly.
3-501.15
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Open employee beverage containers were observed stored in a food preparation areas. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the kitchen at the cook/grill line is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
35
Jan 29, 2024
Re-Inspection
4 major violations. 1 minor violation. 1 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment is going to use the dishwasher to wash and rinse. Sanitizing will be done in the 3-bay sink using chlorine sanitizer of proper concentration.
4-501.112
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.
4-302.14
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dishwasher.
4-204.115
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Proof of employee registration in an approved food safety management course must be provided to inspector.
2-102.12
64
Jan 19, 2024
Routine
1 critical violation. 7 major violations. 5 minor violations. 5 corrected on site.
View 13 violations
Hands not washed when required
Inspector notes: Employees were observed putting on gloves and changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the service area was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer, ice machine) were observed with an accumulation of food, debris, and black residue (ice machine). The food contact surfaces of equipment must be clean to sight and touch. Both the deli slicer and the ice machine have been placed out of service and are being cleaned and sanitized.
4-601.11(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit (180 degrees rinse temperature) was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service call placed. 3-bay sink to be used until dishwasher is serviced and reaching proper sanitizing temperature.
4-501.112
Ready-to-eat food not date marked
Inspector notes: Stuffed peppers and lasagna 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
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: Food was observed thawing on the counter. 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
Equipment not in good repair or proper adjustment
Inspector notes: The handle of the deli slicer and the rinse hose at the dishwasher area are not in good repair. Duct tape observed around these parts. In addition, the gasket of the kitchen 1-door glass reach-in is split away from the door. These must be repaired using proper materials.
4-501.11
Personal cleanliness
Inspector notes: Accumulation of grease observed on the hood vents in the kitchen. Vents must be cleaned.
4-204.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee(s) must be registered in, and successfully complete, an approved course in food safety management. Proof of registration must be provided to inspector.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Boxes and bags of foods were observed stored on the floor in the basement storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
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
33
May 10, 2023
Re-Inspection
5 major violations. 3 minor violations. 1 corrected on site.
View 8 violations
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.
4-601.11(A)
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. The cycle of the dishwasher was adjusted to #2 and did reach proper sanitizing temperature. Cycle 2 must be used to be sure equipment/utensils are being sanitized.
4-501.112
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. This will be corrected when new menus are made.
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 dishwasher. Thermo labels or temperature measuring device must be available to monitor for proper sanitizing temperature.
4-302.13
Warewashing sink compartments insufficient or improperly set up
Inspector notes: 3-bay sink is lacking stoppers. Properly sized stoppers have been ordered.
4-301.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Plan is in place to register additional employee in food safety management course in order to have food safety manager on-site at all times when operating.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The wall behind the dishwasher has an accumulation of black residue/mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Faucet of the 3-bay sink is not in good repair. Faucet must be repaired so that water runs properly.
4-501.11
52
May 2, 2023
Routine
4 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The facility is lacking stoppers required to set up the 3-bay sink. Proper stoppers must be available.
4-301.12
Equipment or utensils not clean
(corrected on site)
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.
4-601.11(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher. Dishwasher is not functioning at this time. Service call has been placed. Employees must use the 3-bay sink to wash, rinse, and sanitize all utensils and food equipment until dishwasher is repaired and reaching proper sanitizing temperature.
4-501.112
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 certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. There wasn't an employee certified in food safety available during inspection. Additional employee(s) must register and successfully complete an approved course in food safety management.
2-102.12
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Open employee beverage containers were observed stored in a food preparation areas. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
61
Frequently Asked Questions
When was Town Pizza last inspected?
The most recent health inspection at Town Pizza on file is from Oct 22, 2025. The public record contains 10 inspections in total.
What is the most common violation at Town Pizza?
Across the inspection record, food-contact surfaces has been cited six times, more than any other issue at Town Pizza.
How does Town Pizza compare to other restaurants in Riverside?
Town Pizza most recently scored 61 out of 100, which is lower than the Riverside average of 82.
Has Town Pizza's inspection record improved over time?
Results have been roughly steady. Recent inspections at Town Pizza have produced about the same number of violations as earlier ones, holding around six per visit.
What does a medium risk rating mean?
A medium risk rating at Town Pizza 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 Town Pizza inspected?
Based on the inspection history on file, Town Pizza is inspected around four times per year on average.
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