Wise Guys Deli Smithfield
Last inspected: Sep 15, 2025
82
Score
Public records show four inspections at Wise Guys Deli Smithfield stretching back to 2024. The latest inspection on file is from Sep 15, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around eight violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “food separated and protected”, showing up three times.
That puts the facility ahead of the local pack: the average Smithfield restaurant scores 78. There isn't much in the file that would give a customer pause.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 15, 2025
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food observed in the chest freezer. Food must be protected from contamination with packaging, covered containers, or wrapping.
3-302.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the area beneath the grill have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
82
Sep 8, 2025
Routine
4 critical violations. 2 major violations. 9 minor violations. 6 corrected on site.
View 15 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered containers of food observed in the chest freezer. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Proper eating, tasting, drinking, or tobacco product use
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was less than 150 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 ppm.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Ham and cheese observed held at 46-48 degrees Fahrenheit in the deli case. Cheese, deli meat, lettuce, and cut tomatoes observed held at 45-50 degrees F in the sandwich prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was relocated to the walk in cooler and freezer. The deli display case and prep unit are to be adjusted and/or serviced before placing food requiring refrigeration in them.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Wet food containers, and utensils were observed on a drying rack on the side of the hand-washing sink, along with scouring pads and bottle brush. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Sanitizer test kit not available
Inspector notes: Sanitizer test strips expired in 2022.
4-302.14
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the dessert area are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
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
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Onions and flour were observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
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)
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit and deli display case observed in poor repair (not holding food at 41 degrees F) in the kitchen and front service area.
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: table beneath grill pizza pan bin prep units can opener base dry ingredient storage containers old stickers observed on food storage containers .
4-602.13
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
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
29
Oct 31, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 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
86
Oct 21, 2024
Routine
4 critical violations. 5 major violations. 12 minor violations. 5 corrected on site.
View 21 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Spray bottles of cleaners observed stored with food, equipment, utensils, or single service items. 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
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
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 areas of the kitchen. Clean towels observed stored on an unclean shelf .
4-903.11(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Stacked open containers of food observed with the container above directly in the food below in prep area, and chest freezer. Food must be protected from contamination by packaging, covered containers, or wrapping.
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
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. English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken out of service to be cleaned and sanitized.
4-601.11(A)
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 separated and protected
Inspector notes: Clean towels observed stored in the mop room.
4-903.12
Physical facilities not in good repair
Inspector notes: Base tiles are in in poor repair in the kitchen and hallway. 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
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the front area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Hot or cold food held at improper temperature
Inspector notes: Chicken was observed held at 119 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was reheated.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Corned beef, deli meats, coleslaw, cut tomatoes, observed held at 49-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Deli meat and coleslaw were disposed of. Other foods were placed in walk in cooler.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: Some ceiling tiles observed in poor repair, stained from previous water damage. The physical facilities must be maintained in good repair.
6-501.11
Food stored improperly or exposed to contamination
Inspector notes: Sauce observed stored on the floor in the walk in cooler. Cooking oil observed stored on the floor in the mop room. 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
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers and ceiling in the walk in cooler have an accumulation of dust and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen prep unit are 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
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: prep units refrigerators display case especially door tracks the area beneath the flattop grill chest freezers have an accumulation of frost and debris
4-602.13
18
Frequently Asked Questions
When was Wise Guys Deli Smithfield last inspected?
The most recent health inspection at Wise Guys Deli Smithfield on file is from Sep 15, 2025. The public record contains four inspections in total.
What is the most common violation at Wise Guys Deli Smithfield?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Wise Guys Deli Smithfield.
How does Wise Guys Deli Smithfield compare to other restaurants in Smithfield?
Wise Guys Deli Smithfield most recently scored 82 out of 100, which is higher than the Smithfield average of 78.
Has Wise Guys Deli Smithfield's inspection record improved over time?
Yes. Recent inspections at Wise Guys Deli Smithfield have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Wise Guys Deli Smithfield 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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