DOH Shutters Di Fara After Tallying 67 Violation Points

Fans of one of Brooklyn's best pizzerias, the low key, oft-crowded, charming as all get out Di Fara pizzeria in Midwood, may not be surprised to learn the place has had its fair share of run ins with the Health Department. Back in 2007, the pizza spot failed five out of six of its health inspections, and it has scored a high B/low C score every time it's been inspected in the last two years. On a Wednesday inspection, Di Fara racked up 67 points, a failing grade.

According to the DOH report, they closed the pizzeria due to "inadequate" personal cleanliness, evidence of mice, flies, dirty surfaces, and sundry other issues. But the good folks at Di Fara are taking the setback in stride. After writing on Facebook Thursday that they would be closed for two to four days "due to personal matters," they added that it's "just a glitch in some paperwork bureaucracy with the new grading system."

Perhaps there's a silver lining for famous pizzaiolo Dom DeMarco, who is usually on hand to painstakingly make every pie. Per one Facebook update: "Told my dad that we are back to work on Wed and he said No, No, no ...I think he secretly likes some extra time off : )" Hopefully, they'll be back open on Wednesday, just in time to close again for Thanksgiving.

The DOH Report:

1) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2) Evidence of mice or live mice present in facility's food and/or non-food areas.
3) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
4) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
5) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
7) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8) Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
9) 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.