APIZZA BROOKLYN RESTO + VINO
5755 BIRD RD
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
3
Intermediate
0
Basic
5
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at kitchen area with mold/slime like substance. Employee cleaned during inspection. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents at dining area soiled with debris.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook and multiple servers wearing bracelets during food service.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at ware washing area wet nesting.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Observed interior of reach in cooler across stove at kitchen area soiled with debris.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed RISOTTO (45F - Cooling) at walk in cooler , as per chef more than six hours.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RISOTTO (45F - Cooling) at walk in cooler , as per chef more than six hours. Observed FETA CHEESE (50F - Cooling); DICED MOZZARELLA (51F - Cooling) at work station next to prep sink, as per employee more than four hours.
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed FETA CHEESE (50F - Cooling); DICED MOZZARELLA (51F - Cooling) at work station next to prep sink, as per employee more than four hours.
Food safety inspection conducted on 3/11/2025 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 11/14/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Inspection Details:
- 01C-06-5:Basic - Clams and mussels removed from original container for long-term storage. Observed containers of clams and mussels missing tags inside reach in cooler at cook line. Employee provided tags. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area. Manager placed cloths in sanitizer solution. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato soup (48F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato soup (48F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed penne (54F - Cold Holding) at preparation cooler at cook line. As per employee, product placed inside unit approximately 3 hours prior. Employee removed excess product from container.Observed breaded raw chicken (60F - Cold Holding); breaded raw beef (55F - Cold Holding) at 2 door preparation cooler at cook line. As per manager,for less than 3 hours. **Corrective Action Taken** Warning
- 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef and raw chicken. As per manager, products remain in reduced oxygen packaging for more than 48 hours. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef at walk in cooler missing required information. Warning
Food safety inspection conducted on 11/14/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 4/2/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside container of flour at preparation area. Person in charge removed bowl. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage stored on cutting board at cook line. Employee removed beverage. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing pizzas not wearing hair restraint.
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil stored on floor at cook line. Repeat Violation
- 24-05-4:Basic - Observed ice bucket not inverted on ice machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on cutting board. Employee removed cloth and placed inside sanitizer solution. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over bolognese sauce at walk in cooler. Person in charge rearranged products. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eggplant (123F - Hot Holding) at room temperature at cook line. As per person in charge, for less than 30 minutes. Employee took product to walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Person in charge removed and took to ware washing area. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed containers of pasta not date marked at walk in cooler. Person in charge placed date mark on products. Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 9/20/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 53F at reach in cooler at pizza preparation area. - From follow-up inspection 2023-07-20: Observed ambient temperature at 55F at reach in cooler at pizza preparation area. **Time Extended** - From follow-up inspection 2023-09-20: Observed ambient temperature at 49F at reach in cooler at pizza area. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. - From follow-up inspection 2023-07-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. **Time Extended** - From follow-up inspection 2023-09-20: Observed wall soiled with food debris at cook line and preparation areas. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Observed marinara at 43F; cut tomatoes 41F; diced tomatoes 43F all cold holding at reach in cooler at pizza preparation area. Admin Complaint - From follow-up inspection 2023-09-20: Observed cooked sausage at 51F, cheese 49F all cold holding at reach in cooler at pizza area. As per manager, for approximately 1 hour. Employee placed bags of ice over products. Observed raw beef at 42F, noodles 43F all cold holding at walk in cooler. Admin Complaint
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2023-07-20: Clam/mussel tags not marked with last date served. **Time Extended** - From follow-up inspection 2023-09-20: Clam/mussel tags not marked with last date served. **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-07-20: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended** - From follow-up inspection 2023-09-20: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
- 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. - From follow-up inspection 2023-07-20: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. **Time Extended** - From follow-up inspection 2023-09-20: Observed packages of beef not labeled at walk in cooler. **Time Extended**
Food safety inspection conducted on 9/20/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 53F at reach in cooler at pizza preparation area. - From follow-up inspection 2023-07-20: Observed ambient temperature at 55F at reach in cooler at pizza preparation area. **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-07-20: Employee with no hair restraint while engaging in food preparation. **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water. **Corrective Action Taken** - From follow-up inspection 2023-07-20: Observed utensils stored in water at 95F at cook line. **Time Extended**
- 38-02-4:Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area. - From follow-up inspection 2023-07-20: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. - From follow-up inspection 2023-07-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish. **Corrective Action Taken** - From follow-up inspection 2023-07-20: Observed no sanitizer solution set up at time of call back inspection. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Observed marinara at 43F; cut tomatoes 41F; diced tomatoes 43F all cold holding at reach in cooler at pizza preparation area. Admin Complaint
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2023-07-20: Clam/mussel tags not marked with last date served. **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-07-20: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-07-20: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Time Extended**
- 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. - From follow-up inspection 2023-07-20: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. **Time Extended**
Food safety inspection conducted on 7/20/2023 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 7/19/2023
High Priority
6
Intermediate
7
Basic
13
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Observed sanitizer bucket stored inside preparation sink with container of squid. Employee removed bucket.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 53F at reach in cooler at pizza preparation area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food storage shelf. Manager removed item. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Observed bags of ice stored on floor at walk in freezer. Observed plastic container of cooking oil stored on floor at cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside container.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water. **Corrective Action Taken**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed stored vegetable peeler soiled with old food debris at preparation area.
- 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed flour stored near hand sink. Observed pooled eggs stored underneath paper towel dispenser.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish. **Corrective Action Taken**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over asparagus at walk in cooler. Employee rearranged items. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw clams at reach in cooler at cook line. Employee rearranged items. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eggplant (77F - Hot Holding) at room temperature at cook line. As per chef, for approximately 2 hours. Warning
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper hot holding temperature. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Employee took blade to wash, rinse and sanitize. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours.
Food safety inspection conducted on 7/19/2023 revealed 26 total violations (6 high priority, 7 intermediate, 13 basic).