New York City, NY - A scheduled inspection at Ipizzany on 08/06/2025 documented several health code infractions.
The restaurant is located at 621 2 Avenue Manhattan Ny in New York City's Kips Bay district, serving local residents and visitors.
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The inspection report notes: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 10f. Non-food contact surface or equipment made of unacceptable mater." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
Local regulatory authorities have ordered that Ipizzany swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
📋 Complete Inspection Data
| DBA | IPIZZANY |
| PHONE | 6465967071 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BIN | 1020129 |
| Longitude | -73.97596120472 |
| CUISINE DESCRIPTION | Pizza |
| SCORE | 57 |
| GRADE DATE | 08/06/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| INSPECTION DATE | 08/06/2025 |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN20 |
| Council District | 02 |
| Census Tract | 007000 |
| ZIPCODE | 10016 |
| STREET | 2 AVENUE |
| BUILDING | 621 |
| CAMIS | 50122846 |
| Latitude | 40.744677255478 |
| GRADE | Z |
| BBL | 1009140035 |
| Community Board | 106 |
| VIOLATION CODES | 08A; 10F; 02B; 04M; 02G; 04L; 10G; 04A; 04H |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 04M: Live roaches in facility's food or non-food area. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 6, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 04M: Live roaches in facility's food or non-food area. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
Why are these violations concerning?
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.