At a glance
CleanCleaver food safety systematic review results
What happened?
12point violations
3 problems found · 2 marked critical · Health department inspection, Cycle Inspection / Re-inspection · Feb 25, 2026
Is that a lot?
Most food places here got 10 to 24 point violations. Section 5 Pizza got about the same as most. That's from the last routine visit, on Jan 16, 2026.
Compared with 21,170 New York City food places. Each place's last routine inspection counts.
What was found out about Section 5 Pizza?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Eating or drinking in a food area 06BHow to fixFix it
- Marked critical: Wiping cloths left out of sanitizer 06FHow to fixFix it
- Shelves and surfaces need cleaning 10FHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For Section 5 Pizza's team
Is this your place?
Welcome, Section 5 Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Section 5 Pizza first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Section 5 PizzaWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Eating or drinking in a food areaThe health department found: “Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or…”
First step: Clothes, eating and drinking
Then the next one: Wiping cloths left out of sanitizer
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-304.11, Food Code 3-304.14, Food Code 4-603.16, Food Code 6-501.111.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in New York City that keep their kitchens clean and put their guests' health first?
Claim Section 5 PizzaWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From New York City Department of Health and Mental Hygiene · 4 inspections on record · Last checked Oct 7, 2026
The health department visited 2 times in the last 12 months (1 routine, 1 other).
Fewer point violations than last time (39 → 22). That takes a team.
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestFeb 25, 2026Cycle Inspection / Re-inspection12 points (A)
This one: 12 points (A), inspected Feb 25, 2026.
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
Eating or drinking in a food area
The department's words
06B Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Section 5 Pizza? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Wiping cloths left out of sanitizer
The department's words
06F Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Section 5 Pizza? Fix it
Not critical (1)
Shelves and surfaces need cleaning
The department's words
10F 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.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Section 5 Pizza? Fix it
EarlierJan 16, 2026Cycle Inspection / Initial Inspection22 points
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
02G 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Food-contact surfaces not cleaned or sanitized right
The department's words
06D Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
09A Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Equipment in poor repair
The department's words
09C Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
No backflow test on file
The department's words
10B 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.
Shelves and surfaces need cleaning
The department's words
10F 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.
EarlierNov 25, 2024Cycle Inspection / Re-inspection12 points (A)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by New York City Department of Health and Mental Hygiene
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No backflow test on file
The department's words
10B 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.
Shelves and surfaces need cleaning
The department's words
10F 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.
EarlierJun 6, 2024Cycle Inspection / Initial Inspection39 points
6 violations listed, 4 marked critical.
Critical (4)
Marked critical by New York City Department of Health and Mental Hygiene
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
02G 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
06C 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Food-contact surfaces not cleaned or sanitized right
The department's words
06D Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
10F 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.
Dish sink or dish machine not set up right
The department's words
10G Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Section 5 Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Section 5 Pizza
Ask for the manager. Section 5 Pizza can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Section 5 Pizza?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- American
- Inspection type
- Cycle Inspection / Re-inspection
- Result
- 12 points (A)
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.