Justino's Pizzeria
77 Pearl Street, New York City, NY 10004 · Manhattan · Pizza
Passed all 6 inspections — critical violations noted
2025-12-02 violations cited Cycle Inspection / Re-inspection CRITICAL 5
Evidence of mice or live mice in establishment's food or non-food areas.
Live roaches in facility's food or non-food area.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Hot TCS food item not held at or above 140 °F.
2025-10-02 violations cited Cycle Inspection / Initial Inspection CRITICAL 4
Evidence of mice or live mice in establishment's food or non-food areas.
Hot TCS food item not held at or above 140 °F.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
2025-06-26 violations cited Cycle Inspection / Re-inspection CRITICAL 6
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Hot TCS food item not held at or above 140 °F.
Evidence of mice or live mice in establishment's food or non-food areas.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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 dur
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
2025-04-02 violations cited Cycle Inspection / Initial Inspection CRITICAL 6
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
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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 dur
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Evidence of mice or live mice in establishment's food or non-food areas.
Hot TCS food item not held at or above 140 °F.
2024-12-17 violations cited Cycle Inspection / Re-inspection CRITICAL 7
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 under
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Hot TCS food item not held at or above 140 °F.
Evidence of mice or live mice in establishment's food or non-food areas.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand
2024-03-29 violations cited Cycle Inspection / Initial Inspection CRITICAL 4
Evidence of mice or live mice in establishment's food or non-food areas.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 dur
Hot TCS food item not held at or above 140 °F.
Data sourced from NYC Dept. of Health and Mental Hygiene ·
Score calculated from inspection outcomes, violation severity & recency.
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