Trattoria Romana Johnston
Last inspected: Jul 24, 2025
90
Score
Inspectors have visited Trattoria Romana Johnston five times, with records going back to 2024. Inspectors last stopped by on Jul 24, 2025. Low risk means the most recent visit produced few or no significant findings.
Compared to the prior visit, the count dropped from 12 violations to two.
Looking across the full record, person in charge present, demonstrates knowledge, and performs duties is the recurring theme, flagged four times.
The city-wide average for Johnston sits at 77, putting Trattoria Romana Johnston on the better side of that line. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 24, 2025
Re-Inspection
2 minor violations. 1 corrected on site.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - slicer, - kitchen storage shelves, - table under prep. -
4-602.13
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: The concentration of the sanitizer solution for the wet wiping cloths was >400 parts per million (ppm). The required concentration for quat sanitizer is 200 ppm. PIC added additional water.
3-304.14
90
Jul 10, 2025
Routine
7 critical violations. 9 major violations. 5 minor violations. 10 corrected on site.
View 21 violations
Toxic material container reused for food
(corrected on site)
Inspector notes: Utensils were observed stored in a containers of sanitizer. PIC removed and placed items in 3 bay sink.
7-203.11
Single-use/single-service articles; properly stored & used
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher (bar AND small kitchen dishwashers) were 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC called for service during inspection. Service arrived during inspection. Establishment to use large dishwasher or 3 bay sink to sanitize dishes.
4-501.114
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Various items, 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
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 area.
4-903.11(A)
Backflow prevention air gap not adequate
Inspector notes: Food prep sink located on cook line was lacking an air gap.
5-202.13
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.
2-102.12(A)
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Stainless steel cleaner was stored with equipment and utensils. 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. PIC removed chemical.
7-201.11
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Bar mats were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing. PIC removed bar mats.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink on the cook line was blocked by a trashcan. A hand-washing sink shall be accessible at all times for employee use. PIC relocated trashcan.
5-205.11
Wiping cloths: properly used & stored
Inspector notes: Shellfish tags were lacking last used date. 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. PIC notified.
3-402.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris: - can opener, - ice machine (ice discarded), - immersion blender, - slicer, - plates. The food contact surfaces of equipment must be clean to sight and touch. PIC took items out of service to be washed and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken, which was stacked above the fill line of a prep unit, was observed held at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed in freezer for active cooling.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various items 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
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Establishment par cooks racks of lamb and does not have an approved variance for par cooking. PIC to stop par cooking until approved by DOH-CFP.
8-103.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, sauces and stocks were placed hot in the refrigerator in containers greater than four inches deep. PIC discarded.
3-501.15
Physical facilities not cleaned at required frequency
Inspector notes: The floors 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
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and/or other debris: - prep units, - table under grill, - sides of cooking appliances.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Container of in-use utensils were stored on the floor on the cook line. PIC removed.
3-304.12
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tomato soup was observed held between 117-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
11
Jul 23, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Observed open container of breadcrumbs being store under chemicals on a chemical storage shelves. 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.
7-201.11
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.
2-102.12
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored on food storage shelves in back storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
78
Jun 27, 2024
Re-Inspection
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food product was observed held at (46-50 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of food product.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the kitchen glass dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Inspector shelled raw oysters being stored in water in the cookline prep unit.PIC voluntarily disposed of food product and informed of proper procedures for storing shelled seafood.
3-101.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP lobster observed at 46df with package intact. PIC voluntarily disposed.
3-501.13
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.
2-102.12
55
Jun 11, 2024
Routine
3 critical violations. 2 major violations. 6 minor violations. 2 corrected on site.
View 11 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar and kitchen glass dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service call was made during inspection
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black and pink residue. The food contact surfaces of equipment must be clean to sight and touch. Ice disposed. Unit taken out of service to be wash and sanitized.
4-602.11
Hot or cold food held at improper temperature
Inspector notes: Various food product was observed held at (47-54) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.PIC voluntarily disposed of food product.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (chlorine) sanitizing solution for the (glass dishwashers).
4-302.14
Utensils or thermometers not in good repair or calibrated
Inspector notes: Thermometers in refrigeration units observed in poor repair. Inaccurate ambient temperature readings.
4-502.11(B)
Equipment not in good repair or proper adjustment
Inspector notes: Prep Unit hood handles located in the (cookline) area was not in good repair. Observed missing door handles
4-501.11
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.
2-102.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A pan and colander was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food stored improperly or exposed to contamination
Inspector notes: Bags of bread were observed stored on the floor in the (back storage area). Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Serving utensils and knives was observed being stored between prep units During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Utensils and knives were taken to warewashing area to be wash and sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Lowboy refrigerator unit located in the (bar) area was not in good repair. Observed ambient temperatures at 50DF.Establsihment not allowed to store any TCS food product in unit repaired/replaced.
4-501.11
39
Frequently Asked Questions
When was Trattoria Romana Johnston last inspected?
The most recent health inspection at Trattoria Romana Johnston on file is from Jul 24, 2025. The public record contains five inspections in total.
What is the most common violation at Trattoria Romana Johnston?
Across the inspection record, person in charge present, demonstrates knowledge, and performs duties has been cited four times, more than any other issue at Trattoria Romana Johnston.
How does Trattoria Romana Johnston compare to other restaurants in Johnston?
Trattoria Romana Johnston most recently scored 90 out of 100, which is higher than the Johnston average of 77.
Has Trattoria Romana Johnston's inspection record improved over time?
Yes. Recent inspections at Trattoria Romana Johnston have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 12 previously.
What does a low risk rating mean?
A low risk rating at Trattoria Romana Johnston 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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