Marino's Little Italy

Year by year

Inspections

1. May 14, 2026 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on various prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat Corrected on site

     FOOD LABELS - BULK FOODS LABELED

     Bulk ingredient containers are not labeled.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Action Taken: Labels added to the containers during inspection.

     Code 3-602.11 (C)

2. Apr 22, 2026 Routine · 3 priority, 3 priority foundation, 7 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after opening cooler doors and returning to food prep.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee sprinkled cheese on plated pasta dish with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple food items observed to be cold held above 41°F: Heavy cream 83°F (discarded), meatballs 43°F, batter 53°F (ice added), baked potatoes 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items throughout the facility missing date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Action Taken: Test kit provided by inspector during inspection.

     Code 4-501.116

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracelets on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on various prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Bag of flour observed to be stored directly below the handsink with the top of the bag extending over the rim of the sink.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food observed to be stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk ingredient containers are not labeled.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly as a food prep sink. Employee observed straining pasta and thawing fish in the three compartment sink.

     Correction: Discontinue using warewashing sink compartments for [describe] unless sinks are cleaned and sanitized prior to and after use.

     Code 4-501.16

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the kitchen.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. Feb 13, 2026 Pre-inspection Follow Up · No items found

   No violations cited.

4. Feb 10, 2026 Pre-inspection · 2 priority foundation, 4 core
   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE

     Ant and Roach spray observed in kitchen prep area.

     Correction: Remove unapproved poisonous or toxic materials from premise.

     Code 7-202.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     -Pizza prep cooler lids are disconnected and are not maintained in good repair. -Prep cooler cutting board observed to be heavily scored.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     -Exposed drywall and wood on the walls behind the ice maker, and around the mop sink. -Holes in the wall adjacent to stove. -Missing ceiling tiles in restroom and above pizza ovens -Absorbent ceiling tiles observed in the hallway between the kitchen and seating area.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen, bar, and server station handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the walk-in cooler is less than 10 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11