Italian · New York City, NY

Cavatappi

8024 13 Avenue

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Grade pending

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Cavatappi last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade pending” (official score 44).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 3 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 15, 2025 to Oct 14, 2026.
Has Cavatappi ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 15, 2025.

The Full Inspection History

4 inspections

Cycle Inspection / Re-inspection

Oct 14, 2026

Grade pending

Official score: 44 · Understand This Area’s Scale

3 recorded violations

criticalCode 06GFacility maintenance

Official Wording

HACCP plan not approved or approved HACCP plan not maintained on premises.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode 02BFood temperature

Official Wording

Hot TCS food item not held at or above 140 °F.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Oct 14, 2026 · Original Source

Administrative Miscellaneous / Re-inspection

Oct 14, 2026

Violations cited

1 recorded violation

minorCode 28-04Equipment and utensils

Official Wording

Equipment used for ROP not approved by the Department

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from NYC Department of Health and Mental Hygiene, Oct 14, 2026 · Original Source

Cycle Inspection / Initial Inspection

Dec 5, 2025

Violations cited

Official score: 21 · Understand This Area’s Scale

4 recorded violations

criticalCode 04LPests

Official Wording

Evidence of mice or live mice in establishment's food or non-food areas.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode 06AHandwashing

Official Wording

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.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

In Plain English

More about signs of rodents or insects

criticalCode 06ECleaning and sanitizing

Official Wording

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Dec 5, 2025 · Original Source

Inter-Agency Task Force / Initial Inspection