NEW YORK/ROMA PIZZA & PASTA Inspection – January 5, 2026

High Priority 1

#9High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.

Intermediate 4

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen mixer throughout soiled.

#12Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#13Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 8

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on food preparation area.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil kitchen shelves throughout.

#5Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#6Basic08B-12-5

Basic – Stored food not covered. Observed most salad items, not covered inside kitchen reach in coolers

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#8Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch