New York City, NY - A routine inspection at Nicks Pizza Lounge on 08/13/2025 resulted in citations for health code violations.
The dining establishment functions from 292 East Burnside Avenue in Concourse Village, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report notes: "09b. Thawing procedure improper. (critical: not critical). 04j. Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold hold." 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 The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, 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 inspection identified violations related to sanitation, an important area of food safety.
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.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Local regulatory authorities have ordered that Nicks Pizza Lounge swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| CAMIS | 50085980; NTA:BX41; BIN:2007783; VIOLATION DESCRIPTION:Evidence of mice or live mice in establishment's food or non-food areas.; SCORE:39; BUILDING:292; ZIPCODE:10457; INSPECTION DATE:08/13/2025; VIOLATION CODE:08A; INSPECTION TYPE:Cycle Inspection / Re-inspection; VIOLATION DESCRIPTION:Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient.; VIOLATION CODE:09B; VIOLATION DESCRIPTION:Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding.; VIOLATION DESCRIPTION:Establishment is not free of harborage or conditions conducive to rodents; insects or other pests.; VIOLATION CODE:04A; VIOLATION DESCRIPTION:Thawing procedure improper.; CUISINE DESCRIPTION:Pizza; STREET:EAST BURNSIDE AVENUE; CRITICAL FLAG:Not Critical; BORO:Bronx; PHONE:3472972890; BBL:2028140077; DBA:NICKS PIZZA LOUNGE; GRADE:Z; GRADE DATE:08/13/2025; Longitude:-73.901778277141; VIOLATION CODE:04J; ACTION:Violations were cited in the following area(s).; RECORD DATE:08/15/2025; VIOLATION CODE:02B; Council District:15; Census Tract:038100; CRITICAL FLAG:Critical; VIOLATION CODE:10G; Latitude:40.851043455228; VIOLATION DESCRIPTION:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.; VIOLATION DESCRIPTION:Hot TCS food item not held at or above 140 °F.; VIOLATION CODE:04L; Community Board:205 |
| VIOLATION CODES | 09B; 04J; 08A; 04L; 10G; 02B; 04A |
| ALL VIOLATIONS | 09B: Thawing procedure improper. || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. |
This inspection was conducted on August 13, 2025.
Chicago Department of Public Health
The following violations were found: 09B: Thawing procedure improper. | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations..
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.
