Department of FoodieDepartment of Foodie
From Google Maps reviews.
They aren't trying to be "Instagram famous"—they’re just focused on bringing that nostalgic, grandparent-style pizza to the people. We ordered the double dough with Italian sausage and mushrooms, and absolutely loved it. Even after cooling down, the crust didn't get tough at all; it stayed perfectly doughy with a great, chewy texture. Also, do yourself a favor and don't forget to order the fluffy cinnamon sticks!
Tried the sausage supreme today and it was delicious even though the slice was slightly cold. The crust was still crispy, the peppers were crunchy and the sausage was perfect so overall I would rate it 9 out of 10 for taste. This is a lovely place to have a pizza party or just hang with friends. They have a wonderful staff. Definitely check this place out if you are in the neighborhood or just passing by. See the other reviewers with beautiful pictures on the space or the variety of pies th
I wanted to try this new place I missed out on free thin slice due to medical appointment scheduled I was either two early or too late on those free slice times. I explained that and they were able to honor free slice past the time. I had to wait awhile for my cheese slice i was willing to pay for a drink. So went with Mexican coke but I wish there were other beverages as I don't like soda but at least no corn syrup in Mexican soda. The thin slice cheese was very cheesy but not enough sauc
From the Jul 14, 2026 health inspection. Lower-priority items are listed after the serious ones.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Evidence of mice was found on site.
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Flies were present in the space.
Live roaches were found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Ventilation can't keep up with the grease, steam, or smoke.
Gaps, cracks, or clutter make it easy for pests to get in and nest.