Visit Sicily NYC

No violations were recorded at this inspection.

1. Apr 2, 2026 A 13 points (A range)

   Pre-permit (Operational) · Re-inspection

   2 critical 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.

   • CriticalHygiene & sanitation

     Wiping cloths were dirty or not kept in sanitizing solution.

     Official wording (code 06F)

     Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

2. Feb 18, 2026 29 29 points (C range)

   Pre-permit (Operational) · Initial Inspection

   Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

   4 critical2 general Show violations

   • CriticalFood source

     Food came from an unapproved or unknown source (for example, home-prepared).

     Official wording (code 03A)

     Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

   • CriticalFood temperature

     Raw or undercooked food was served without the required warning.

     Official wording (code 02F)

     Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.

   • 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.

   • 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.

   • GeneralOther

     Adulterated or mislabeled food was on the premises.

     Official wording (code 28-05)

     Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away

   • 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.