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LENNYS PIZZERIA

1046 NOSTRAND AVENUE, Brooklyn, NY 11225 · Restaurant (Pizza)

Inspection summary

LENNYS PIZZERIA has been inspected 6 times by NYC Department of Health and Mental Hygiene (DOHMH) since May 30, 2024. The most recent inspection, on May 7, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 3 separate inspections, most recently on March 13, 2025. For example: Hot TCS food item not held at or above 140 °F.

  • 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 7, 2026. For example: Evidence of mice or live mice in establishment's food or non-food areas.

  • 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 26, 2024. For example: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 7, 2026. For example: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

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.

6 inspections

  1. Cycle Inspection / Re-inspection

    4 infractions

    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 10H: Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
      • Not Critical
    • 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
      • Not Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
  2. Cycle Inspection / Initial Inspection

    2 infractions

    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
  3. Cycle Inspection / Initial Inspection

    3 infractions

    • 10F: 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.
      • Not Critical
    • 10A: Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
  4. Administrative Miscellaneous / Initial Inspection

    0 infractions

  5. Cycle Inspection / Re-inspection

    8 infractions

    • 10F: 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.
      • Not Critical
    • 02G: 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
    • 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 09E: Wash hands sign not posted near or above hand washing sink.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 06C: 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.
      • Critical
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
  6. Cycle Inspection / Initial Inspection

    5 infractions

    • 06C: 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.
      • Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 09A: Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
      • Not Critical
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • Not Critical

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