Restaurant Inspections: Pizza Place, Cafes Checked Recently

Alexandria Health Department officials inspected numerous restaurants in West End Alexandria in recent weeks. We all want to know how our favorite restaurants stack up on cleanliness and sanitation.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long term cleanliness of an establishment."

Full reports can be accessed on the health department's website.

These are the most recent inspection reports available from the health department. Click on the restaurant name for more information on each. 

Butterfly House, 3800 Butterfly Lane, June 5

No violations were found during the inspection.

Domino's Pizza #4340, 5418 Duke Street, June 4

4 core items, 3 priority items; 5 corrected during inspection.

Cafe 4900, 4900 Seminary Road, June 4

1 core item, 1 priority foundation item.

Maggio's, 3250 Duke Street, June 4

1 core item, 4 priority items, 3 priority foundation items; 6 corrected during inspection.

There are three main types of violations, according to the health department:

• A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
• A priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."
• A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."