Little Italy Pizza
958 3 Avenue, Manhattan, NY 10022
Pizza Turtle Bay-East Midtown (212) 355-3434
Grade A · as of Nov 12, 2024
Little Italy Pizza was last inspected on November 12, 2024 and scored 2 points (A range). Inspectors found 1 violation.
Latest inspection
November 12, 2024 · Cycle Inspection · Re-inspection
Score: 2 points (A range)
1 general-
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.
Inspection history
4 inspections on record
-
8 8 points (A range)
Cycle Inspection · Initial Inspection
1 critical2 general Show violations
-
CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
-
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.
-
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.
-
-
B 14 points (B range)
Cycle Inspection · Re-inspection
2 critical Show violations
-
CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
-
CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot TCS food item not held at or above 140 °F.
-
-
36 36 points (C range)
Cycle Inspection · Initial Inspection
Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.
5 critical Show violations
-
CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
-
CriticalHygiene & sanitation
Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).
Official wording (code 06A)
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
-
CriticalFood temperature
Cooked food wasn’t cooled down quickly enough.
Official wording (code 02H)
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
-
CriticalFood handling
No one supervising the kitchen held a Food Protection Certificate.
Official wording (code 04A)
Food Protection Certificate not held by supervisor of food operations.
-
CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot food item not held at or above 140º F.
-
More in Turtle Bay-East Midtown
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 24 months ago. Always confirm with the official record.