New York City, NY - An inspection on 07/29/2025 at Da Bianca Pizzeria uncovered significant health code violations.
Located in the heart of Upper East Side, Da Bianca Pizzeria operates from a prominent location at 1629 Lexington Avenue Manhattan Ny, making it easily accessible to area customers.
Inspectors documented: "06. Contract with a pest management professional not in place." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Hand washing violations directly impact food safety and customer health protection According to FDA Hand Washing Standards, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
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.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| GRADE | N |
| CUISINE DESCRIPTION | Pizza |
| ZIPCODE | 10029 |
| Latitude | 40.790208882892 |
| Census Tract | 016600 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BIN | 1051897 |
| ACTION | Violations were cited in the following area(s). |
| Community Board | 111 |
| STREET | LEXINGTON AVENUE |
| DBA | DA BIANCA PIZZERIA |
| Longitude | -73.947743553691 |
| Council District | 08 |
| BUILDING | 1629 |
| BBL | 1016300053 |
| SCORE | 42 |
| INSPECTION DATE | 07/29/2025 |
| PHONE | 9172463970 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| NTA | MN33 |
| CAMIS | 50158902 |
| VIOLATION CODES | 02B; 06D; 06C; 04L; 28-06; 10G; 08A; 06A |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed..
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.
