New York City, NY - Food safety inspectors found regulatory violations at Little Italy Pizza during an inspection on 07/23/2025.
The dining establishment functions from 671 8 Avenue Manhattan Ny in Hell's Kitchen, a well-trafficked section of New York City recognized for its restaurant culture.
According to inspection records: "08c. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical: not critical). 04h. R." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| Longitude | -73.982040342735 |
| CUISINE DESCRIPTION | Pizza |
| INSPECTION DATE | 07/01/2025 |
| PHONE | 9174760527 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| STREET | EAST 39 STREET |
| Census Tract | 008200 |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN20 |
| BUILDING | 2 |
| BBL | 1008680072 |
| GRADE DATE | 07/01/2025 |
| CAMIS | 50129947 |
| ZIPCODE | 10016 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.751463418295 |
| GRADE | A |
| DBA | LITTLE ITALY PIZZA |
| Community Board | 105 |
| SCORE | 12 |
| Council District | 04 |
| BIN | 1017244 |
| VIOLATION CODES | 06D; 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. || 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: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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.
