1727 Nostrand Avenue
Brooklyn, NY 11226
(917) 460-5050
Current Inspection Grade: A
At A Glance
Dona Bella Pizzeria has an average score of 6.33 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Dona Bella Pizzeria consistently maintains 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
02/05/2024 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
02/02/2023 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (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.
- 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.
02/02/2023 | Administrative Miscellaneous / Initial Inspection
- Failure to post or conspicuously post healthy eating information
01/03/2022 | Pre-permit (Operational) / Re-inspection | Score: 2 | A
- Proper sanitization not provided for utensil ware washing operation.
11/30/2021 | Pre-permit (Operational) / Initial Inspection | Score: N/A | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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