Italian · Brooklyn
Mozzlab
502 Henry Street, Brooklyn, NY 11231
(718) 505-2198
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.7 (186)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50120511
12
Violation Points
4
Critical Violations
9
Total Citations
2025-04-30
Last Inspection
Recorded Violations History
Code 10F 2025-04-30
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.
⚠ CRITICAL VIOLATION Code 02G 2025-04-30
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 VIOLATION Code 06G 2025-01-24
HACCP plan not approved or approved HACCP plan not maintained on premises.
Code 20-06 2025-01-24
Current letter grade or Grade Pending card not posted
Code 10H 2025-01-24
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.
⚠ CRITICAL VIOLATION Code 02G 2025-01-24
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.
Code 10F 2025-01-24
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.
⚠ CRITICAL VIOLATION Code 06C 2025-01-24
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.
Code 28-04 2025-01-24
Equipment used for ROP not approved by the Department
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