New York City, NY - A health department inspection at Bravo Pizza on 08/07/2025 revealed multiple health code violations.
The dining establishment functions from 360 7 Avenue Manhattan Ny in Chelsea, a well-trafficked section of New York City recognized for its restaurant culture.
Inspectors documented: "06. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (critical: not critical). 09e. 08. Failure to post or conspicuously post healthy eating inform..." This finding indicates a need for compliance with established food safety protocols.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Hand washing violations directly impact food safety and customer health protection Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Local regulatory authorities have ordered that Bravo Pizza swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| DBA | BRAVO PIZZA |
| INSPECTION DATE | 08/07/2025 |
| CUISINE DESCRIPTION | Italian |
| Council District | 03 |
| PHONE | 2122351114 |
| Census Tract | 009500 |
| BUILDING | 360 |
| BIN | 1014294 |
| STREET | 7 AVENUE |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Longitude | -73.992536406355 |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.748373980278 |
| NTA | MN17 |
| SCORE | 35 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| ZIPCODE | 10001 |
| BBL | 1007790045 |
| CAMIS | 50052785 |
| Community Board | 105 |
| VIOLATION CODES | 02G; 06D; 19-06; 09E; 10F; 04A; 20-08; 06C |
| 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 19-06: Providing single-use; non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) || 09E: Wash hands sign not posted near or above hand washing sink. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 20-08: Failure to post or conspicuously post healthy eating information || 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. |
This inspection was conducted on August 7, 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) | 09E: Wash hands sign not posted near or above hand washing sink. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 20-08: Failure to post or conspicuously post healthy eating information | 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..
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.
