Inspection conducted Dec 21, 2025 · Data released by DOHMH Jan 1, 2026
CLOSED BY DOHMH
1.50 Flatbush Hot Pizza Closed by Health Dept - Brooklyn
Published March 3, 2026 5:11 AM
1583 FLATBUSH AVENUE, Brooklyn, NY 11210 · Pizza
69
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — 1.50 Flatbush Hot Pizza, a pizza restaurant located at 1583 Flatbush Avenue in Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a health inspection conducted on December 21, 2025. The establishment received a score of 69 points, well above the 28-point threshold for a Grade C rating, with inspectors documenting 15 critical and 15 non-critical violations across multiple areas of food safety concern.
The closure is particularly notable given that the restaurant had only recently reopened on December 23, 2025, following a prior closure in late November. The inspection data was released publicly by DOHMH on January 1, 2026.
What Inspectors Found
Inspectors identified a wide range of food safety violations during the December 21 inspection. Among the most significant findings:
Evidence of mice was documented in the establishment's food and non-food areas (Code 04L). This violation was cited multiple times during the inspection, indicating the presence of mice was noted in more than one location within the restaurant.
Improper food temperature control was cited repeatedly. Inspectors found that cold time/temperature control for safety (TCS) food items were held above 41°F (Code 02G), and hot TCS food items were not held at or above the required 140°F (Code 02B). Both violations were documented multiple times, suggesting widespread temperature control failures across the operation.
Inspectors also noted that no Food Protection Certificate was held by a manager or supervisor of food operations (Code 04A). Under NYC Health Code, food service establishments are required to have at least one certified supervisor present during all hours of operation.
Additional critical violations included food, supplies, and equipment not being protected from potential sources of contamination during storage, preparation, and service (Code 06C). This violation was also cited multiple times.
Non-critical violations documented during the inspection included conditions conducive to pests (Code 08A), no contract with a pest management professional and no record of extermination activities on premises (Code 28-06), missing nutrition fact labels or ingredient labels for cooking oils and bulk food items (Code 16-02), and non-food contact surfaces not properly maintained or cleaned (Code 10F). Each of these non-critical violations was cited multiple times as well.
Food Safety Context
The violations documented at 1.50 Flatbush Hot Pizza touch on several fundamental principles of food safety regulation. NYC Health Code Article 81 establishes the requirements for food service establishments operating in the city, including mandatory temperature controls, pest management, and staff certification.
The FDA Food Code specifies that cold TCS foods must be maintained at 41°F or below, while hot TCS foods must be held at 140°F or above. The range between these temperatures — commonly referred to as the "danger zone" — allows rapid bacterial growth that can lead to foodborne illness. The repeated citation of temperature violations at this establishment indicates that food was being stored or held in conditions that could facilitate bacterial contamination.
The absence of a Food Protection Certificate holder is a significant regulatory concern. NYC requires that at least one supervisory staff member hold a valid FPC, which demonstrates knowledge of safe food handling practices, temperature control, and contamination prevention.
The presence of mice in a food establishment poses direct contamination risks. Rodents can carry pathogens including Salmonella and E. coli, and their droppings and urine can contaminate food preparation surfaces and stored food items.
Inspection History
The December 21 inspection was not the first time 1.50 Flatbush Hot Pizza had come to the attention of health inspectors in recent weeks:
- December 23, 2025: Score 0 (Grade Z) — Reopened
- November 24, 2025: Score 0 (Grade Z) — Closure-related record
The Grade Z designation in DOHMH records typically indicates an establishment that is pending a new inspection or has an administrative status related to a closure or reopening. The pattern shows the restaurant was closed in late November 2025, reopened on December 23, and then received the 69-point score during the December 21 inspection — suggesting the inspection that generated these violations may have been part of the process leading to the brief reopening, or occurred in close proximity to that event.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on inspection scores:
- A: 0–13 points (lowest number of violations)
- B: 14–27 points
- C: 28 or more points
A score of 69 places 1.50 Flatbush Hot Pizza significantly above the Grade C threshold. Restaurants that receive a Grade C are entitled to a re-inspection and may request an adjudicatory hearing through the Office of Administrative Trials and Hearings (OATH).
Consumers can look up the inspection history of any NYC restaurant through the DOHMH restaurant inspection database, available online. Inspection results, including violation details and scores, are public record and are updated as new data becomes available.
For questions about food safety or to report concerns about a restaurant, residents can contact 311 or visit the NYC DOHMH website.
More About This Restaurant
View the full inspection history for 1.50 Flatbush Hot Pizza including all past inspections, violations, and grade changes.
Violations Documented — Dec 21, 2025
CRITICAL
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 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
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 02G)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical
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 10F)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL
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 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
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 02G)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical
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 10F)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL
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 06C)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
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 02G)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical
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 10F)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
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 10F)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Inspection History
View full inspection history for 1.50 Flatbush Hot Pizza at 1583 FLATBUSH AVENUE, Brooklyn →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology