NEW YORK PIZZERIA & RESTAURANT

Order for delivery

Inspection history

1. Aug 6, 2026

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

2. Sep 4, 2025

   ✓

3. May 10, 2024

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Aug 23, 2023

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

5. Sep 14, 2022

   ✕
   5 violations

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
   • Non food contact surfaces of equipment not clean
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

6. Jul 1, 2021

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Oct 11, 2019

   ✓
   2 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8. Nov 6, 2018

   ✕
   6 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Improper use and storage of clean, sanitized equipment and utensils
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Single service items reused, improperly stored, dispensed, not used when required

9. Jul 18, 2018

   ✕
   1 violation

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

10. Aug 16, 2017

    ✓

11. Jan 21, 2016

    ✕
    8 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Hot, cold running water not provided, pressure inadequate
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • In use food dispensing utensils improperly stored
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

12. Jul 23, 2015

    ✕
    5 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

13. May 29, 2014

    ✓

14. Aug 20, 2013

    ✕
    8 violations

    • Non food contact surfaces of equipment not clean
    • Single service items reused, improperly stored, dispensed, not used when required
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

15. May 10, 2012

    ✕
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

16. Nov 29, 2011

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)