Inspection conducted Feb 2, 2026 · Data released by DOHMH Feb 27, 2026
GRADE B VIOLATIONS
Ace's Pizza Receives High Grade B Score in Brooklyn Inspection
Published March 2, 2026 7:12 PM
423 TROUTMAN STREET, Brooklyn, NY 11237 · Pizza
25
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Ace's Pizza, located at 423 Troutman Street in the Bushwick neighborhood of Brooklyn, received a Grade B with a score of 25 following a health inspection conducted on February 2, 2026. The score places the restaurant near the upper boundary of the Grade B range, just three points below the Grade C threshold of 28.
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The inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on February 27, 2026.
What Inspectors Found
Inspectors documented one critical violation during the inspection. No non-critical violations were recorded.
The critical violation, cited under code 02I, involved time and temperature control for safety (TCS) food that was removed from cold holding or prepared from ingredients at room temperature and was not cooled by an approved method to 41°F or below within four hours.
Improper cooling of TCS foods is classified as a critical violation because the temperature range between 41°F and 135°F — commonly referred to as the "danger zone" — allows rapid bacterial growth. Foods that remain in this range for extended periods present an elevated risk of foodborne illness.
Food Safety Context
The FDA Food Code establishes specific cooling requirements for potentially hazardous foods. Cooked foods must be cooled from 135°F to 70°F within two hours, and then from 70°F to 41°F within an additional four hours, for a total cooling time not exceeding six hours.
Under NYC Health Code Article 81, food service establishments are required to maintain proper temperature controls at all stages of food preparation, storage, and service. Violations of cold holding and cooling procedures are classified as critical because they are directly linked to conditions that can contribute to foodborne illness.
A score of 25 is notable within the Grade B range of 14 to 27 points. While the restaurant did not reach the Grade C threshold, the score indicates that the violation carried significant point weight in the DOHMH scoring system. Critical violations related to temperature control are among the most heavily weighted categories in the inspection framework.
Inspection History
No prior inspection history is available in the DOHMH public dataset for Ace's Pizza at this location. This may indicate the establishment is relatively new, recently changed ownership, or that earlier records fall outside the current data reporting window.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total violation points recorded during an inspection:
A: 0–13 points — Minimal violations identified
B: 14–27 points — Moderate violations identified
C: 28 or more points — Significant violations identified
Lower scores indicate fewer or less severe violations. Restaurants that receive a Grade B or C may choose to post the grade or request a re-inspection for an opportunity to improve their score.
Consumers can look up the full inspection history of any New York City restaurant through the DOHMH public database, available online at the NYC Open Data portal. Grade cards are required to be posted at the entrance of each inspected establishment.
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL 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 acceptable hand-drying device. (Code 05D)
CRITICAL 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 acceptable hand-drying device. (Code 05D)
CRITICAL TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours. (Code 02I)
CRITICAL TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours. (Code 02I)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL 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 acceptable hand-drying device. (Code 05D)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours. (Code 02I)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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 acceptable hand-drying device. (Code 05D)
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: April 27, 2026 | Our methodology
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