CHAMPION PIZZA

Inspection summary

CHAMPION PIZZA has been inspected 4 times by NYC Department of Health and Mental Hygiene (DOHMH) since January 11, 2024. The most recent inspection, on June 15, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded 4 times across 3 separate inspections, most recently on June 15, 2026. For example: 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.

• PestsHigher risk

  Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded 4 times across 2 separate inspections, most recently on May 19, 2026. For example: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on May 19, 2026. For example: Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on January 11, 2024. For example: Hot TCS food item not held at or above 140 °F.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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