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99 Cents Supreme Pizza: health inspection history

44 Willoughby Street, New York City, NY 11201

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: 44 Willoughby Street, New York City, NY 11201
Borough: Brooklyn
Cuisine (as listed): Pizza
Most recent grade: Grade A issued Oct 5, 2026
Latest inspection: Oct 5, 2026 (Administrative Miscellaneous / Re-inspection)
Records shown: 7 inspections, Jun 20, 2024 to Oct 5, 2026

Across these 7 inspection records, the health department cited 21 violations, of which 13 were flagged critical. The score behind its most recent letter grade was 5 points. Among 417 graded restaurants in ZIP 11201, the median score behind the latest grade is 10 points. In New York City, lower scores are better.

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Inspection history

Oct 5, 2026 Administrative Miscellaneous / Re-inspection

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

20-08Not critical Failure to post or conspicuously post healthy eating information

Oct 5, 2026 Cycle Inspection / Re-inspection

Score: 5Grade: Grade AViolations were cited in the following area(s).

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.

Jun 24, 2026 Cycle Inspection / Initial Inspection

Score: 42Violations 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.
02BCritical Hot TCS food item not held at or above 140 °F.
06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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.
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.
04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.

Aug 26, 2025 Administrative Miscellaneous / Re-inspection

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

20-06Not critical Current letter grade or Grade Pending card not posted

May 15, 2025 Administrative Miscellaneous / Initial Inspection

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

20-06Not critical Current letter grade or Grade Pending card not posted

Mar 19, 2025 Cycle Inspection / Re-inspection

Score: 26Grade: Grade BViolations were cited in the following area(s).

05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
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.
02BCritical Hot TCS food item not held at or above 140 °F.

Jun 20, 2024 Cycle Inspection / Initial Inspection

Score: 33Violations 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.
04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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.
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.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Nearby

See all inspected establishments in ZIP 11201 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.