Pizza · Manhattan
Abitino's Pizza
5 West 51 Street, Manhattan, NY 10019
(212) 356-6181
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50136221
11
Violation Points
5
Critical Violations
10
Total Citations
2025-02-21
Last Inspection
Recorded Violations History
Code 10B 2025-02-21
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Code 10F 2025-02-21
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 06D 2025-02-21
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02B 2024-11-26
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06F 2024-11-26
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 09B 2024-11-26
Thawing procedure improper.
Code 10F 2024-11-26
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.
Code 10A 2024-11-26
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
⚠ CRITICAL VIOLATION Code 02G 2024-11-26
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 05D 2024-11-26
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 washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
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