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VINCENT'S PIZZERIA INC

Company Details

Name: VINCENT'S PIZZERIA INC
Jurisdiction: New York
Legal type: DOMESTIC BUSINESS CORPORATION
Status: Active
Date of registration: 13 Jul 2017 (7 years ago) (Companies founded in July 2017)
Entity Number: 5169279
ZIP code: 12413 (Companies in Greene, 12413)
County: Greene
Place of Formation: New York
Address: 4625 ROUTE 23, CAIRO, NY, United States, 12413

Shares Details

Shares issued 200

Share Par Value 0

Type NO PAR VALUE

DOS Process Agent

Name Role Address
VICENTE CRUZ MENDEZ DOS Process Agent 4625 ROUTE 23, CAIRO, NY, United States, 12413

Filings

Filing Number Date Filed Type Effective Date
170713010069 2017-07-13 CERTIFICATE OF INCORPORATION 2017-07-13

Inspections

Date Inspection Object Address Grade Type Institution Desctiption
2022-09-26 No data 1004 WILLIS AVENUE, ALBERTSON Not Critical Violation Food Service Establishment Inspections New York State Department of Health No data
2022-07-12 No data 1004 WILLIS AVENUE, ALBERTSON Not Critical Violation Food Service Establishment Inspections New York State Department of Health 10B - Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
2022-01-25 No data 1004 WILLIS AVENUE, ALBERTSON Not Critical Violation Food Service Establishment Inspections New York State Department of Health No data
2021-12-15 No data 1004 WILLIS AVENUE, ALBERTSON Not Critical Violation Food Service Establishment Inspections New York State Department of Health 12E - Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
2019-12-02 No data 1004 WILLIS AVENUE, ALBERTSON Not Critical Violation Food Service Establishment Inspections New York State Department of Health No data
2019-10-30 No data 1004 WILLIS AVENUE, ALBERTSON Critical Violation Food Service Establishment Inspections New York State Department of Health 5B - Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

Date of last update: 23 Nov 2024

Sources: New York Secretary of State