More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Roma Nova last inspected?
The most recent inspection on record was on Sep 9, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Oct 2, 2023 to Sep 9, 2026.
Has Roma Nova ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 2, 2023.
The Full Inspection History
10 inspections
Inspection
Sep 9, 2026
Non-critical violations only
1 recorded violation
minorCode 9BEmployee health and hygiene
Official Wording
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from New York State Department of Health, Sep 9, 2026 · Original Source
Inspection
Feb 24, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 24, 2026 · Original Source
Inspection
Nov 25, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 25, 2025 · Original Source
Inspection
Feb 28, 2025
Non-critical violations only
1 recorded violation
minorCode 8AContamination
Official Wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from New York State Department of Health, Feb 28, 2025 · Original Source
Re-Inspection
Sep 24, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 24, 2024 · Original Source
Inspection
Aug 29, 2024
Critical violations found
2 recorded violations
criticalCode 5CFood temperature
Official Wording
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, Aug 29, 2024 · Original Source
Inspection
Apr 11, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 11, 2024 · Original Source
Inspection
Nov 17, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 17, 2023 · Original Source
Re-Inspection
Oct 4, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 4, 2023 · Original Source
Inspection
Oct 2, 2023
Critical violations found
1 recorded violation
criticalCode 5EContamination
Official Wording
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.