NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Staten Island /Castleton Corners

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Valiano Pizza

309 BRADLEY AVE
Staten Island, NY 10314
Phone: (718) 983 1400

As of: 2015-06-17 00:00:00

Inspection Trends

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Wiping cloths soiled or not stored in sanitizing solution.

Violations:

Hot food item not held at or above 140º F.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Violations:

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Hot food item not held at or above 140º F.

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Hot food item not held at or above 140º F.

Violations:

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 1 65º F or above within 2 hours.

Violations:

Hot food item not held at or above 140º F.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Current letter grade card not posted.