[Editor’s note: The report mentioned here is from an inspection conducted on October 12 and may not represent the future health inspection status of the food establishment.]
A routine health inspection was conducted at La Volta on October 12. The Austin Public Health Department issued a low score of 71 to the restaurant following the inspection. The restaurant was cited for a lack of hot water supply in the handwashing sink, a dirty ice machine, and improper food holding temperatures.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
La Volta
When: October 12, 2026
Where: 900 W 10th St, Austin, TX 78703
Score: 71
La Volta is an Austin pizzeria that serves classic New York-style and wood-fired pizzas. According to the inspection report, the violations noted are the following:
- The report cited the person in charge (PIC) for failing to ensure that food was cooked, held, and sanitized safely. The PIC was instructed to fulfill their responsibilities and ensure food safety throughout the facility.
- The restaurant had no valid permit for operations. The PIC was advised to obtain a valid permit within 10 business days, or legal action could be taken against the restaurant.
- The restaurant had not posted its food protection manager certificate in a visible location. Staff were instructed to display a valid certificate.
- No reporting symptoms and diagnosis signage was posted at the handwashing sinks. The staff were instructed to provide reporting symptoms and diagnosis signage at all the handwashing sinks.
- The report noted an inaccessible handwashing sink that was being used for other purposes instead of handwashing. Another inaccessible handwashing sink was found in the back building.
- A lack of hot water supply was observed in the handwashing sink in the kitchen. The hot water temperature was not reaching 100°F. The staff were instructed to provide hot water of at least 100°F.
- The handwashing sink had no paper towels or drying devices. The staff were advised to provide proper disposable towels in the handwashing sink.
- Utensils and food containers stored as clean had food debris, stickers, and adhesive residue on them. Staff were instructed to clean and sanitize the items before use.
- The ice machine of the restaurant was dirty and had accumulated soil or mold. The restaurant staff were instructed to clean the ice machine more frequently.
- TCS food items like lettuce and cooked pasta were stored at 76°F in a counter low-boy refrigerator. The staff were instructed to chill the food items to 41°F or less immediately.
- Prepared foods held for more than 24 hours were missing date markings. Staff were instructed to label the items accordingly.
- The establishment did not provide a consumer advisory or asterisk warning to the customers about the risks of eating raw or undercooked animal products. A consumer advisory statement and asterisks warning are required to be provided on the menu.
- Toxic materials, including Hot Shot and Home Defense pesticides, were found stored in the kitchen. The staff were instructed that toxic materials must be used and stored according to the manufacturer’s instructions and safety requirements.
- The report mentioned that employees stored their personal items in unapproved areas. The staff were instructed to relocate the items away from food preparation areas.
- The outer opening of the restaurant was not protected, and the back door screen was damaged and could allow pests to enter. The staff were advised to use effective methods to prevent insects and rodents from entering the restaurant.
- An ice scoop was stored in ice, and the staff were told not to store scoops in ice. The report also noted that the equipment and utensils were not properly air-dried after cleaning and sanitizing. The staff were instructed to properly clean and sanitize the equipment and store it in clean and dry locations to avoid contamination.
- The report stated that the counter low-boy refrigerator was not in good repair as it was not cooling properly. The temperature measured at 76°F. The staff were instructed to repair the equipment and maintain the proper temperature.
- Several utensils, including spatulas, were in disrepair and were not maintained properly. The staff were asked to discard the damaged utensils.
- The report noted accumulated dust, dirt, food residue, and other debris covering multiple areas of the facility, including the walk-in cooler and around the kitchen. The staff were instructed to clean the affected areas.
- The report noted constant dripping and a leak under the in the prep sink in the kitchen. The plumbing system was not in good condition and required repair. The staff were instructed to fix the plumbing system. The report also mentioned that the facility was overall unclean and required frequent cleaning.
A detailed inspection report is available online.
Follow-Up Inspection
The inspection resulted in a score of 71, and the report identified several violations that require correction. A follow-up inspection is scheduled for October 27 to verify compliance.
