278 New Dorp Lane
Staten Island, NY 10306
(347) 286-0635
Current Inspection Grade: A
At A Glance
Pizzeria Giove has an average score of 11 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Pizzeria Giove 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. In recent history, Pizzeria Giove has earned a Grade A on all its initial inspections. Well done.
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. In recent history, Pizzeria Giove has earned a Grade A on all its initial inspections. Well done.
Inspection History
03/16/2023 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
02/17/2022 | Cycle Inspection / Initial 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) Wiping cloths soiled or not stored in sanitizing solution.
- 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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