Wicked Good Pizza
Last inspected: Mar 18, 2026
95
Score
Inspectors have visited Wicked Good Pizza six times, with records going back to 2024. The most recent report on file is from Mar 18, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
Across the inspection history, “person in charge present, demonstrates knowledge, and performs duties” is the issue that surfaces most often, recorded three times.
Restaurants in West Greenwich average 86, so Wicked Good Pizza is doing better than most peers. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Environmental Complaint
1 minor violation.
View 1 violation
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The outside dumpster area was observed with debris. The refuse areas must be maintained to prevent possible harborage for pests.
5-501.115
95
Aug 27, 2025
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Person in charge not controlling unsafe operations
Inspector notes: No person in charge with a certificate from an accredited food safety manager course was present as needed at the time of inspection.
2-103.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the fan covers in the walk-in cooler have an accumulation of dust.
4-601.11(B)
86
Aug 5, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held at 47-50 degrees Fahrenheit in the prep unit next to the pizza oven. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were kept in the unit for 2 hours prior to inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: No person in charge (with a food safety manager course) was present as needed at the time of inspection.
2-103.11
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(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the: 1) hood ventilation system, ceiling vent, and walk-in refrigerator fans have an accumulation of dust. 2) The stand mixer has an accumulation of food debris.
4-602.13
70
Jul 23, 2025
Routine
1 critical violation. 3 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following was observed: 1) Deli meats and cheese was observed held at 48-50 degrees Fahrenheit in the flip top prep unit. Foods were observed with perforated inserts on the bottom of the hotel pans. Staff notified to place foods directly in pans to allow for airflow. Per staff, foods were placed in unit under 4 hours. Staff moved foods to walk-in cooler to rapidly cool. 2) Cheese in the lowboy refrigeration unit was observed at 63 degrees Fahrenheit. Ambient temperature of refrigeration unit was observed at 45 degrees Fahrenheit. Per staff, foods were placed in the unit under 4 hours prior to inspection. Foods moved to different refrigeration to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer grip) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer broken down and moved to warewashing area to be washed, rinsed, and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various food 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
Person in charge not controlling unsafe operations
Inspector notes: No person in charge (with a food safety manager course) was present as needed at the time of inspection.
2-103.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the: 1) hood ventilation system, ceiling vent, and walk-in refrigerator fans have an accumulation of dust. 2) The stand mixer has an accumulation of food debris.
4-601.11(B)
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy refrigeration unit located next to the front entrance door/table was observed in poor repair (maintaining ambient temperature of 45 degrees Fahrenheit. Unit to not be used until it can be replaced/repaired/serviced.
4-501.11
55
Jun 26, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: The pre-flush spray hose at the 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-205.15
Hot & cold water available; adequate pressure
Inspector notes: The hand sink in the kitchen was observed to be out of service due to lack of hot water. Per PIC, a service request has been submitted. PIC to send proof of service to inspector when completed. Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands
5-103.11
78
Jun 5, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: The pre-flush spray hose at the 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-205.15
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sausage was placed hot in the refrigerator in containers greater than four inches deep. Sausage moved to sheet pan to properly cool.
3-501.15
Hot & cold water available; adequate pressure
Inspector notes: The hand sink in the kitchen was observed to be out of service due to lack of hot water. Per PIC, a service request has been submitted and sink to be serviced this week. PIC to have proof of service by next visit. Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands
5-103.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed with food debris: 1) Inside the refrigeration prep units 2) Inside the freezer prep units 3) The bottom shelves under the grill line 4) The fan covers of the walk-in cooler
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: 1) The gasket of the flip top prep units and the reach-in cooler near the door to the outside was observed to be frayed. 2) The flip top prep unit in front of the grill line was observed with an ambient temperature of 66 degrees Fahrenheit. The unit to be taken out of service until it can be replaced/repaired/serviced. All food items observed at 41 or below. Per PIC foods were placed in the unit under an hour prior to inspection.
4-501.11
64
Frequently Asked Questions
When was Wicked Good Pizza last inspected?
The most recent health inspection at Wicked Good Pizza on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Wicked Good Pizza?
Across the inspection record, “person in charge present, demonstrates knowledge, and performs duties” has been cited three times, more than any other issue at Wicked Good Pizza.
How does Wicked Good Pizza compare to other restaurants in West Greenwich?
Wicked Good Pizza most recently scored 95 out of 100, which is higher than the West Greenwich average of 86.
Has Wicked Good Pizza's inspection record improved over time?
Yes. Recent inspections at Wicked Good Pizza have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Wicked Good Pizza 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 Wicked Good Pizza inspected?
Based on the inspection history on file, Wicked Good Pizza is inspected around three times per year on average.
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