New York City, NY - A routine inspection at Fiorentina Steakhouse on 07/22/2025 resulted in citations for health code violations.
The restaurant is located at 3617 East Tremont Avenue Bronx Ny in New York City's Tremont district, serving local residents and visitors.
According to inspection records: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 06e. Sanitized equipment or u." This type of violation requires correction to maintain food safety standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| Census Tract | 016200 |
| BUILDING | 3617 |
| NTA | BX52 |
| RECORD DATE | 08/15/2025 |
| BBL | 2054270045 |
| STREET | EAST TREMONT AVENUE |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| DBA | FIORENTINA STEAKHOUSE |
| CUISINE DESCRIPTION | Steakhouse |
| Longitude | -73.824331541679 |
| BIN | 2076679 |
| SCORE | 22 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| ZIPCODE | 10465 |
| CAMIS | 50131419 |
| Council District | 13 |
| PHONE | 7188121112 |
| INSPECTION DATE | 07/22/2025 |
| Community Board | 210 |
| Latitude | 40.828663858902 |
| VIOLATION CODES | 06D; 06E; 10F; 02G |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 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. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
