What is Koronet Pizza's health inspection score?

Koronet Pizza has a SafeDine safety score of 25 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Koronet Pizza last inspected?

Koronet Pizza was last inspected on April 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Koronet Pizza have?

Koronet Pizza has 16 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Koronet Pizza safe to eat at?

Koronet Pizza has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Koronet Pizza serve?

Koronet Pizza serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Koronet Pizza

Name: Koronet Pizza
Address: 1110 LEXINGTON AVENUE, Manhattan, 10075
Rating: 25

1110 LEXINGTON AVENUE, Manhattan

Last Inspected: 4/14/2026

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0Poor

Pizza•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 95% of pizza restaurants

Declining

4 inspections

Last: Apr 14, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-43 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (25/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1110 LEXINGTON AVENUE, Manhattan, NY 10075

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Violation Timeline

Nov 2025

3 inspections

5 high priority

4 intermediate

Nov

Apr 2026

1 inspections

5 high priority

2 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Initial Inspection2 Cycle Inspection / Reopening Inspection

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

5 High2 Med

7 total3 risk factors

25/100inspection score

−60 pts

High Priority (5)

−50 pts

10FNon-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.−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
10BAnti-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.−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.Risk Factor−10

Intermediate (2)

−10 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5

Base deductions−60 pts

Risk factor bonus (3× +5)−15 pts

Nov 25

Cycle Inspection / Reopening Inspection InspectionCleanEstablishment re-opened by DOHMH.

No violations

100/100inspection score

Nov 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-closed by DOHMH.

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

Cycle Inspection / Initial Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

4 High3 Med

7 total4 risk factors

25/100inspection score

−55 pts

High Priority (4)

−40 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02GCold 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.Risk Factor−10
06CFood, 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.Risk Factor−10

Intermediate (3)

−15 pts

10BAnti-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5

Base deductions−55 pts

Risk factor bonus (4× +5)−20 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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