355 7 Avenue
Manhattan, NY 10001
(347) 475-6276
Current Inspection Grade: A
At A Glance
Rony's Fresh Pizza has an average score of 16 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Rony's Fresh Pizza 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
02/15/2023 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- 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.
12/13/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (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.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
01/05/2022 | Pre-permit (Operational) / Initial Inspection | Score: 13 | A
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
- Single service item reused, improperly stored, dispensed; not used when required.
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