New York City, NY - Health department officials identified compliance problems at Pizza Chop during an inspection on 07/29/2025.
Pizza Chop is positioned at 2045 Bartow Avenue Bronx Ny in the Baychester area, drawing neighborhood patrons and tourists.
The inspection details: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 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 red." These circumstances require correction according to industry standards.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
Under current regulations, Pizza Chop faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| CUISINE DESCRIPTION | Pizza |
| STREET | BARTOW AVENUE |
| RECORD DATE | 08/15/2025 |
| PHONE | 9177579549 |
| BIN | 2097466 |
| BUILDING | 2045 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| Longitude | -73.829209587881 |
| SCORE | 38 |
| DBA | PIZZA CHOP |
| ZIPCODE | 10475 |
| NTA | BX13 |
| Latitude | 40.8693839244 |
| Census Tract | 046201 |
| Council District | 12 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 2051410100 |
| INSPECTION DATE | 07/29/2025 |
| CAMIS | 50129007 |
| Community Board | 210 |
| VIOLATION CODES | 02B; 02G; 10F; 02H; 08A; 04L |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
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. | 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. | 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. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
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.
