New York City, NY - An inspection conducted at Mimmos Brick Oven Pizza on 07/30/2025 identified food safety violations.
The establishment operates from 3959 Amboy Road Staten Island Ny in Eltingville, a busy area of New York City known for its dining scene.
The inspection details: "06. Current letter grade or grade pending card not posted (critical: not critical). 06f." These circumstances require correction according to industry standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness 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.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Food Code Standards, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
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 FDA Sanitation Standards offers detailed requirements for maintaining compliance.
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.
The New York City Department of Health and Mental Hygiene has mandated that Mimmos Brick Oven Pizza immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| Census Tract | 014605 |
| CAMIS | 50060674 |
| Council District | 51 |
| ZIPCODE | 10308 |
| Latitude | 40.550898817095 |
| Longitude | -74.150009350446 |
| CUISINE DESCRIPTION | Pizza |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| STREET | AMBOY ROAD |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 3959 |
| PHONE | 7189676560 |
| NTA | SI54 |
| Community Board | 503 |
| BORO | Staten Island |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 5046240001 |
| DBA | MIMMOS BRICK OVEN PIZZA |
| BIN | 5062520 |
| SCORE | 64 |
| VIOLATION CODES | 02G; 10E; 04H; 10F; 05C; 20-06; 06F; 05F |
| ALL VIOLATIONS | 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. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. || 20-06: Current letter grade or Grade Pending card not posted || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. | 20-06: Current letter grade or Grade Pending card not posted | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
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.
