1731 Crosby Avenue
Bronx, NY 10461
(718) 823-8980
Current Inspection Grade: A
At A Glance
Crosby Pizza Stop has an average score of 17 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Crosby Pizza Stop 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.
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
03/09/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) 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.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
01/05/2022 | Pre-permit (Operational) / Re-inspection | Score: 12 | A
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08/23/2021 | Pre-permit (Operational) / Initial Inspection | Score: 26 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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