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Bella Pizza: health inspection history

134-62 Springfield Boulevard, New York City, NY 11413

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.

Address: 134-62 Springfield Boulevard, New York City, NY 11413
Borough: Queens
Cuisine (as listed): Pizza
Most recent grade: Grade A issued Sep 16, 2026
Latest inspection: Sep 16, 2026 (Cycle Inspection / Re-inspection)
Records shown: 8 inspections, Apr 25, 2025 to Sep 16, 2026

Across these 8 inspection records, the health department cited 29 violations, of which 18 were flagged critical. The score behind its most recent letter grade was 11 points. Among 44 graded restaurants in ZIP 11413, the median score behind the latest grade is 11.5 points. In New York City, lower scores are better.

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Inspection history

Sep 16, 2026 Cycle Inspection / Re-inspection

Score: 11Grade: Grade AViolations were cited in the following area(s).

10FNot 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.
02GCritical 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.
08BNot critical Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.

Jun 17, 2026 Cycle Inspection / Initial Inspection

Score: 56Violations were cited in the following area(s).

06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
02GCritical 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.
10FNot 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.
06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
02BCritical Hot TCS food item not held at or above 140 °F.
10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Mar 9, 2026 Cycle Inspection / Re-inspection

Score: 21Grade: Grade BViolations were cited in the following area(s).

06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10FNot 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.

Feb 10, 2026 Cycle Inspection / Initial Inspection

Score: 25Violations were cited in the following area(s).

10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
10FNot 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.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
02BCritical Hot TCS food item not held at or above 140 °F.

Sep 5, 2025 Cycle Inspection / Reopening Inspection

Score: 2Grade: Grade Pending (re-opening)Establishment re-opened by DOHMH.

10FNot 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.

Sep 4, 2025 Cycle Inspection / Initial Inspection

Score: 35Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

02GCritical 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.
05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
02BCritical Hot TCS food item not held at or above 140 °F.
10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Apr 25, 2025 Pre-permit (Operational) / Initial Inspection

Score: 24Violations were cited in the following area(s).

02BCritical Hot TCS food item not held at or above 140 °F.
02GCritical 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.
04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Apr 25, 2025 Trans Fat / Initial Inspection

Score: not recordedViolations were cited in the following area(s).

16-02The 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.

Nearby

See all inspected establishments in ZIP 11413 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.