Greenwich House of Pizza

Inspection history 3 visits

1. 2026
2. Passed Jun 9 Score 71 ▼1

   Inspection

   8 violations, 1 critical

   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Minor Non food contact surfaces of equipment not clean
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
3. 2025
4. Passed Oct 1 Score 72 ▲20

   Inspection

   5 violations, 1 critical

   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
5. 2024
6. Failed Dec 23 Starting score 52

   Inspection

   14 violations, 4 critical

   • Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor In use food dispensing utensils improperly stored
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions

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