62 Carmine Street
Manhattan, NY 10014
(646) 630-8331
Current Inspection Grade: A
At A Glance
Sagra Pizza Bar has an average score of 13 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Sagra Pizza Bar 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
05/19/2023 | Cycle Inspection / Initial Inspection | Score: 15 | 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
01/27/2022 | Cycle Inspection / Re-inspection | Score: 2 | A
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
11/29/2021 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (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.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
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