Inspection conducted Feb 13, 2025 · Data released by DOHMH Mar 11, 2026
GRADE B VIOLATIONS
Brooklyn Pizza & Wings Gets Grade B After Health Inspection
Published March 15, 2026 8:00 AM
1857 NOSTRAND AVENUE, Brooklyn, NY 11226 · Pizza
23
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Brooklyn Pizza & Wings at 1857 Nostrand Avenue received a Grade B health inspection score of 23 points during a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on February 13, 2025. The pizzeria was cited for one critical violation related to food temperature control, with the inspection data released publicly on March 11, 2026.
The Grade B score places the restaurant in the upper range of the B category, approaching the 28-point threshold that would result in a Grade C designation under NYC's restaurant grading system.
What Inspectors Found
Health inspectors documented a critical violation involving temperature control of potentially hazardous foods. Specifically, inspectors found cold time/temperature control for safety (TCS) food items held above the required 41°F threshold. TCS foods include items such as dairy products, prepared foods, and other ingredients that require refrigeration to prevent bacterial growth.
Under NYC Health Code Article 81, establishments must maintain cold foods at or below 41°F to prevent the growth of harmful bacteria. The violation code 02G encompasses various temperature-related failures, including cold TCS foods held above 41°F, smoked or processed fish held above 38°F, intact raw eggs held above 45°F, and reduced oxygen packaged foods held above required temperatures.
Temperature control violations are classified as critical because they present immediate food safety risks. When potentially hazardous foods remain in the temperature danger zone (between 41°F and 135°F), harmful bacteria can multiply rapidly, potentially causing foodborne illness in customers.
Food Safety Context
The FDA Food Code identifies temperature control as one of the five key risk factors contributing to foodborne illness in retail food establishments. Proper refrigeration slows bacterial growth and helps maintain food quality and safety.
NYC Health Code Article 81 requires food service establishments to maintain cold foods at safe temperatures throughout receiving, storage, preparation, and service. Operators must monitor refrigeration equipment regularly and take corrective action immediately when temperatures deviate from safe ranges.
The DOHMH inspection program uses a point-based system where violations are assigned point values based on their public health significance. Critical violations typically carry higher point values than general violations because they relate directly to foodborne illness risk factors.
Inspection History
This February 2025 inspection represents the first available inspection record for Brooklyn Pizza & Wings in the DOHMH public database. The establishment received no prior documented inspections in the system.
Understanding NYC Restaurant Grades
New York City's restaurant letter grading system assigns grades based on inspection scores:
- Grade A: 0-13 points
- Grade B: 14-27 points
- Grade C: 28 or more points
Lower scores indicate fewer violations and better compliance with health code standards. Restaurants must post their current grade cards in locations visible to customers entering the establishment.
With a score of 23 points, Brooklyn Pizza & Wings falls within four points of the Grade C threshold, indicating a significant number of health code deficiencies documented during the inspection.
What Happens Next
Restaurants receiving Grade B or C scores may request re-inspection after correcting cited violations. Re-inspections typically occur within weeks of the initial inspection, allowing establishments an opportunity to improve their scores and potentially earn a Grade A.
Consumers can view current inspection results for any NYC restaurant through the DOHMH's online restaurant inspection database or by checking the posted grade card at the establishment entrance. The database provides violation details, inspection dates, and historical grading information.
For questions about food safety or to report health code concerns, residents can contact 311 or visit the NYC Health Department website.
More About This Restaurant
View the full inspection history for Brooklyn Pizza & Wings including all past inspections, violations, and grade changes.
Violations Documented — Feb 13, 2025
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)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
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
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
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
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
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
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)
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
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
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
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
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)
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)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Inspection History
View full inspection history for Brooklyn Pizza & Wings at 1857 NOSTRAND 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: April 27, 2026 | Our methodology