Enzo’s Restaurant

1998 Williamsbridge Road
Bronx, NY 10461
(718) 409-3828

Current Inspection Grade: N
Current Grade: N
Last Graded: 01/01/1970
 
 

At A Glance

Enzo's Restaurant has an average score of 20 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Enzo's Restaurant may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

02/20/2024 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/20/2024 | Administrative Miscellaneous / Re-inspection
  1. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
02/22/2023 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  3. (Critical) Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
  4. 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.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/22/2023 | Administrative Miscellaneous / Initial Inspection
  1. No violations were recorded at the time of this inspection.
09/27/2022 | Cycle Inspection / Re-inspection | Score: N/A | B
  1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  2. (Critical) 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.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
03/17/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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