Napolitanos Brooklyn Pizza
Last inspected: Aug 20, 2025
78
Score
Inspectors have visited Napolitanos Brooklyn Pizza four times, with records going back to 2025. Napolitanos Brooklyn Pizza was last inspected on Aug 20, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The latest visit found three violations, down from eight violations the time before.
The pattern that stands out is utensils, equipment & linens, which has been cited six times.
The city-wide average is 78, putting Napolitanos Brooklyn Pizza squarely in typical territory. The full picture is one of consistent compliance.
4
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 20, 2025
Re-Inspection
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Ham observed with a date mark exceeding 7 days. Disposed.
3-501.18
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Pizza paddles observed stored up against an unclean surface (side of the oven).
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service items observed stored on the floor in the bar.
4-903.11(A)
78
Aug 7, 2025
Routine
2 critical violations. 3 major violations. 11 minor violations. 4 corrected on site.
View 16 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Chicken observed marked with a date exceeding 7 days. Disposed.
3-501.18
Equipment material allows contamination or unsafe migration
Inspector notes: Food observed stored in non-food grade plastic containers.
4-101.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods, with chicken left to cool out of refrigeration. Chicken was placed in freezer to rapidly chill to 70 degrees F or below, and employees instructed not to place it into deep containers until it has reached 41 degrees or less.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Pasta was observed not marked with the date of preparation. Employee said it was made last week. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Disposed.
3-501.17
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the bar. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs observed stored on an unclean surface (unclean side of oven) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted. Water observed in stacked metal bowls and pans on clean storage rack. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen and bar.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the kitchen and bar. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit door handles had an accumulation of food debris. Portable kitchen fans and the oven have an accumulation of dust and debris.
4-602.13
Utensils, equipment & linens; properly stored, dried, & handled
Inspector notes: Employees' clothing or other personal belongings were observed stored in the back food prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
32
Jul 9, 2025
Reinspection for Opening
No violations found.
100
Jul 7, 2025
Opening
10 major violations. 8 minor violations. 1 corrected on site.
View 18 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (large mixing bowl on floor mixer) were observed with an accumulation of what appears to be machinery oil. The food contact surfaces of equipment must be clean to sight and touch. If mixer is leaking, it must be serviced.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Cleaned equipment or utensils stored improperly
Inspector notes: Pizza paddles observed stored on an unclean surface (top of the oven.) Linens observed stored in front of the floor mixer. Equipment, utensils, linens, and single-service items must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Ice bucket was not stored inverted.
4-903.11(A)
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sinks in the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: One hand-washing sink at the bar was blocked by a table. The hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils plates and equipment on clean storage rack were observed with an accumulation of soil residue and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before reinspection.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of both ice machines were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: PIC stated the dishwasher at the bar needs to be serviced. The dishwasher must be removed, replaced, or serviced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Drain plugs are lacking for the 3 bay sink at the bar.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris bar glass storage cooler prep unit ice bucket storage mat on ice machine dough scale original delivery plastic, shredded in areas, observed on the food prep sink and ice machine drawer handle on prep table near mixer .
4-602.13
Utensils, equipment & linens; properly stored, dried, & handled
Inspector notes: The oil recycling bin outside is located on grass & dirt. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
Mops not properly air-dried after use
Inspector notes: Mops must be allowed to air dry after use.
6-501.16
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the outside area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Food-contact surfaces; cleaned & sanitized
Inspector notes: Ice wells are not set up so that beverage tubing will not be in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. Perforated pans are recommended for all ice wells used for beverage ice.
4-204.16
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used beneath a kegerator in the bar area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Wood is used in the construction of ( ) in the ( ) area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
25
Frequently Asked Questions
When was Napolitanos Brooklyn Pizza last inspected?
The most recent health inspection at Napolitanos Brooklyn Pizza on file is from Aug 20, 2025. The public record contains four inspections in total.
What is the most common violation at Napolitanos Brooklyn Pizza?
Across the inspection record, utensils, equipment & linens has been cited six times, more than any other issue at Napolitanos Brooklyn Pizza.
How does Napolitanos Brooklyn Pizza compare to other restaurants in Smithfield?
Napolitanos Brooklyn Pizza most recently scored 78 out of 100, which is about the same as the Smithfield average of 78.
Has Napolitanos Brooklyn Pizza's inspection record improved over time?
Yes. Recent inspections at Napolitanos Brooklyn Pizza have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Napolitanos Brooklyn Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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