MELA PIZZA

Inspection summary

MELA PIZZA has been inspected 5 times by NYC Department of Health and Mental Hygiene (DOHMH) since June 13, 2022. The most recent inspection, on December 19, 2024, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control 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.

• 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 7 times across 3 separate inspections, most recently on December 19, 2024. For example: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 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 3 times across 3 separate inspections, most recently on May 13, 2024. For example: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

• 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 once on December 27, 2022. For example: 20-04: “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

• 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 once on December 27, 2022. For example: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 3 times across 2 separate inspections, most recently on December 19, 2024. For example: 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.

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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