Pizza · New York City, NY

John's Pizzeria

Name: John's Pizzeria
Address: 278 Bleecker Street, New York City, NY

278 Bleecker Street

Last inspected Feb 25, 2026 · View Map ↗ · Compare ↗

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A Grade

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Cycle Inspection / Re-inspection

Feb 25, 2026

A Grade

Official score: 9 · Understand this area’s scale

2 recorded violations

minorCode 08APests

Official wording

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode 04LPests

Official wording

Evidence of mice or live mice in establishment's food or non-food areas.

In plain English

More about signs of rodents or insects

Official record from NYC Department of Health and Mental Hygiene, Feb 25, 2026 · Original Source

Cycle Inspection / Initial Inspection

Nov 3, 2025

Violations cited

Official score: 20 · Understand this area’s scale

3 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 03AFood source and labeling

Official wording

Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 02GFood temperature

Official wording

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.

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.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Nov 3, 2025 · Original Source

Inter-Agency Task Force / Initial Inspection

Sep 13, 2025

No violations recorded

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Sep 13, 2025 · Original Source

Inter-Agency Task Force / Initial Inspection

Sep 14, 2024

No violations recorded

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Sep 14, 2024 · Original Source

Cycle Inspection / Initial Inspection

Jun 6, 2024

A Grade

Official score: 12 · Understand this area’s scale

2 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 02HFood temperature

Official wording

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.