New York City, NY - Food safety inspectors found regulatory violations at Jo Jo Pizza during an inspection on 07/23/2025.
Situated at 1545A Westchester Avenue Bronx Ny in Hunts Point, the restaurant serves a diverse clientele in one of New York City's bustling districts.
According to inspection records: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10b. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewa." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
City health officials have required that Jo Jo Pizza promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| BBL | 2037740006 |
| NTA | BX08 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| ZIPCODE | 10472 |
| DBA | JO JO PIZZA |
| STREET | WESTCHESTER AVENUE |
| Community Board | 209 |
| CUISINE DESCRIPTION | Pizza |
| BIN | 2000000 |
| BUILDING | 1545A |
| RECORD DATE | 08/15/2025 |
| SCORE | 23 |
| Latitude | 40.828686674583 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| PHONE | 7183786588 |
| CAMIS | 41602165 |
| INSPECTION DATE | 07/23/2025 |
| GRADE DATE | 07/23/2025 |
| Census Tract | 005400 |
| Council District | 18 |
| Longitude | -73.87794809244 |
| GRADE | B |
| VIOLATION CODES | 02B; 10B; 10F; 02G |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 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 23, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 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.
