1427 150 Street
Queens, NY 11357
(718) 767-9890
Current Inspection Grade: A
At A Glance
Il Nocello Ristorante Italiano has an average score of 12 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Il Nocello Ristorante Italiano 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
01/02/2024 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
11/29/2022 | Cycle Inspection / Re-inspection | Score: 5 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
04/18/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- (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.
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