New York City, NY - Food safety inspectors found regulatory violations at Gino'S Pizza during an inspection on 07/31/2025.
The dining establishment functions from 6132 Springfield Boulevard in Rosedale, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
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 FDA Temperature Safety Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control Guidelines, 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.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
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.
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.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| GRADE | N |
| BBL | 4076100008 |
| Census Tract | 136700 |
| BORO | Queens |
| BIN | 4162212 |
| BUILDING | 6132 |
| INSPECTION DATE | 07/31/2025 |
| SCORE | 23 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.748785698854 |
| Longitude | -73.756561590589 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 23 |
| PHONE | 5169966720 |
| CAMIS | 50154002 |
| CUISINE DESCRIPTION | Other |
| DBA | GINO'S PIZZA |
| Community Board | 411 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| ZIPCODE | 11364 |
| NTA | QN42 |
| STREET | SPRINGFIELD BLVD |
| VIOLATION CODES | 06C; 04A; 02B |
| ALL VIOLATIONS | 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on July 31, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 02B: Hot TCS food item not held at or above 140 °F..
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.
