Gaby's Pizzeria & Restaurant: health inspection history

Oct 2, 2026 Cycle Inspection / Re-inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Jun 15, 2026 Cycle Inspection / Initial Inspection

• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• 04MCritical Live roaches in facility's food or non-food area.

Feb 6, 2026 Cycle Inspection / Re-inspection

• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 02BCritical Hot TCS food item not held at or above 140 °F.

Dec 26, 2025 Cycle Inspection / Initial Inspection

• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 04MCritical Live roaches in facility's food or non-food area.
• 09ENot critical Wash hands sign not posted near or above hand washing sink.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Sep 5, 2025 Cycle Inspection / Re-inspection

• 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 04MCritical Live roaches in facility's food or non-food area.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Apr 11, 2025 Cycle Inspection / Initial Inspection

• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Jan 10, 2025 Cycle Inspection / Reopening Inspection

No violations listed in this record.

Jan 9, 2025 Cycle Inspection / Initial Inspection

• 09BNot critical Thawing procedure improper.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 02BCritical Hot TCS food item not held at or above 140 °F.

Jan 22, 2024 Cycle Inspection / Re-inspection

• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.