New York City, NY - A scheduled inspection at Knapp Pizza III on 08/07/2025 documented several health code infractions.
The restaurant is located at 427 Kings Highway Brooklyn Ny in New York City's Sheepshead Bay district, serving local residents and visitors.
Health department documentation states: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fish he." Such infractions require correction to meet regulatory standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission According to FDA Hand Washing Standards, The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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 Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, 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.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
The New York City Department of Health and Mental Hygiene has mandated that Knapp Pizza III immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| Census Tract | 041200 |
| NTA | BK29 |
| SCORE | 33 |
| ZIPCODE | 11223 |
| INSPECTION DATE | 08/07/2025 |
| DBA | KNAPP PIZZA III |
| BORO | Brooklyn |
| BUILDING | 427 |
| CUISINE DESCRIPTION | Pizza |
| Council District | 44 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 40993361 |
| BIN | 3177091 |
| BBL | 3066560047 |
| STREET | KINGS HIGHWAY |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.604407849051 |
| Community Board | 311 |
| PHONE | 7182671700 |
| Longitude | -73.974168051462 |
| VIOLATION CODES | 08A; 02G; 06A; 04L; 02B |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on August 7, 2025.
Chicago Department of Public Health
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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.
