264 Lee Avenue
Brooklyn, NY 11206
(718) 783-5555
Current Inspection Grade: A
At A Glance
Mozzarella has an average score of 13.75 from 4 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Mozzarella 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
03/21/2024 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (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.
01/16/2024 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
09/01/2022 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Live roaches in facility's food or non-food area.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
07/01/2022 | Cycle Inspection / Initial Inspection | Score: 12 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (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.
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