Pierogi Boys

No violations were recorded at this inspection.

1. Sep 21, 2026 Closed 51 points (C range)

   Cycle Inspection · Initial Inspection

   The Health Department closed this restaurant at this inspection.

   3 critical1 general Show violations

   • CriticalFood handling

     Sewage or wastewater contaminated a food or work area.

     Official wording (code 04F)

     Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

   • CriticalFacility

     The sewage system was missing, improper, or inadequate.

     Official wording (code 05A)

     Sewage disposal system is not provided, improper, inadequate or unapproved.

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were poorly built or maintained.

     Official wording (code 10G)

     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

2. Aug 21, 2025 A 2 points (A range)

   Cycle Inspection · Initial Inspection

   1 general Show violations

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

3. Apr 10, 2024 A 12 points (A range)

   Cycle Inspection · Initial Inspection

   1 critical1 general Show violations

   • CriticalFood temperature

     Cooked food wasn’t cooled down quickly enough.

     Official wording (code 02H)

     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were poorly built or maintained.

     Official wording (code 10G)

     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.