APIZZA BROOKLYN RESTO + VINO
5755 BIRD RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).