MARIO'S RESTAURANT & PIZZERIA

2850 RIVER ROAD, SCHENECTADY, NY 12309 · Restaurant (Restaurant)

23 inspections

1. InspectionOct 23, 2025

   5 infractions

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 8A: 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)
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
2. InspectionJun 16, 2020

   0 infractions

3. InspectionDec 5, 2017

   5 infractions

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
4. InspectionDec 6, 2016

   1 infraction

   • 8A: 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)
     • Not Critical Violation
5. InspectionMar 27, 2014

   1 infraction

   • 1B: Water/ice: unsafe, unapproved sources, cross connections
     • Critical Violation
6. InspectionDec 20, 2012

   4 infractions

   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 5A: 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 Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
   • 1F: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
     • Critical Violation
7. InspectionMar 16, 2011

   3 infractions

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
8. InspectionNov 17, 2010

   0 infractions

9. InspectionSep 10, 2009

   0 infractions

10. InspectionMar 4, 2009

    2 infractions

    • 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
11. InspectionJan 29, 2009

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
12. InspectionJun 13, 2008

    2 infractions

    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 5B: 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 Violation
13. InspectionNov 22, 2006

    3 infractions

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 5B: 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 Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
14. InspectionMar 22, 2006

    0 infractions

15. InspectionDec 1, 2005

    4 infractions

    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 9C: Hair is improperly restrained
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
16. InspectionJun 16, 2005

    0 infractions

17. InspectionNov 9, 2004

    0 infractions

18. InspectionApr 14, 2004

    0 infractions

19. InspectionMar 19, 2003

    0 infractions

20. InspectionJun 7, 2002

    0 infractions

21. InspectionSep 4, 2001

    0 infractions

22. InspectionNov 21, 2000

    0 infractions

23. InspectionDec 7, 1999

    0 infractions