Restaurant Inspections: Pizza, Beer and Other Eateries Inspected

Health Department officials are constantly inspecting restaurants across Arlington. 

Here are some of the most recent restuarant inspection reports available.

"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."

See restaurant inspection reports from other Arlington neighborhoods here.

Click on 'see the full report here' for the complete, most recent inspection reports. 

Belvedere Market, 1600 N. Oak Street, June 25

2 core items. See the full report here.

Vapiano, 4401 Wilson Blvd., June 25

3 core items, 4 priority items; 3 items corrected during inspection. See the full report here.

Pete's New Haven Style APizza, 3017 Clarendon Blvd., June 24

2 core items, 3 priority items; 4 corrected during inspection. See the full report here.

Boru Asia Bistro, 4121 Wilson Blvd., June 21

2 core items, 2 priority items, 1 priority foundation item. See the full report here.

Summers Restaurant, 1520 N. Courthouse Road, June 20

1 core item, 4 priority items; 1 corrected during inspection. See the full report here.

·  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."