Da Nonna Rosa Explains It All


I’m genuinely curious — does the note change your mind about anything? On the one hand, I absolutely imagine appreciate impulse to post some kind of explanation. On the other hand, the note doesn’t actually make a whole lot of sense, because any way you slice it, a single specialty pizza doesn’t seem to add up to enough violation points to warrant a B. (According to the Department of Health’s rubric, a restaurant needs 14-27 points get the grade. Da Nonna Rosa currently has 26.)

It does seem to be true that none of Da Nonna Rosa’s various violations are super upsetting — at least, as far as restaurant hygiene violations go. But then, I know that from the NYT’s new interactive ratings map, not the note in the window.

Personally, I’m sort of charmed by the note’s defensive panic (in Comic Sans!), but I don’t see it holding much sway over my dining habits one way or the other. You?

  • Gogo Gowanus

    I’m ok with a note, but in this case the note is only partially true.  There were 4 violations (see below) and now I feel that Lenny is being shady.  I am not sure I completely trust the system, and will be interested to see if any changes are made at any point in the future. 

    Violations recorded in the following area (s) and a Notice of Violation issued at the reinspection conducted on 03/07/2012.”Critical” violations are displayed in red. Violation points: 26Sanitary Violations1) Hot food item not held at or above 140º F.2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.3) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.4) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

    • Rachel

      I know, right? It feels a little deceptive. Part of me is surprised I haven’t seen this in other restaurants, though — I can absolutely understand wanting to explain.

      • Gogo Gowanus

        I’m curious what sort of long term effects grades will have on restaurants.  Could be interesting to follow-up with a bunch of eateries around the Slope, or those that are still around after receiving lower grades…

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