New York City, NY - Food safety inspectors found regulatory violations at Bella Roma Pizza during an inspection on 08/05/2025.
Located in the heart of Bay Ridge, Bella Roma Pizza operates from a prominent location at 7022 3 Avenue Brooklyn Ny, making it easily accessible to area customers.
Inspectors documented: "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." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety According to FDA Sanitation Standards, 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.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
| CAMIS | 50113606 |
| BORO | Brooklyn |
| CUISINE DESCRIPTION | Pizza |
| PHONE | 9176234300 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| NTA | BK31 |
| Latitude | 40.634655226517 |
| ACTION | Violations were cited in the following area(s). |
| DBA | BELLA ROMA PIZZA |
| BIN | 3146341 |
| Census Tract | 006800 |
| BBL | 3058860044 |
| ZIPCODE | 11209 |
| Longitude | -74.026481417956 |
| Community Board | 310 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 32 |
| BUILDING | 7022 |
| STREET | 3 AVENUE |
| Council District | 43 |
| VIOLATION CODES | 02H; 06C; 06E; 10G; 02B; 08C |
| ALL VIOLATIONS | 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. || 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 02B: Hot TCS food item not held at or above 140 °F. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 02B: Hot TCS food item not held at or above 140 °F. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used..
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.
