This article is the first of a two part series discussing the letter grading system of the Department of Health (DoH) and its ramifications on business owners.
Mayor Bloomberg and the Department of Health (DoH) may think they deserve an A for instituting their letter grading system to judge eateries, but in the opinion of a vast majority of the 24,000 plus restaurants and food establishments in the city, DoH is a far cry from scoring top grades.
Nick Agola pours over the paperwork left behind by the inspector he says violated the rules and was totally unprofessional and unfair. Patricia Adams/The Forum Newsgroup
Nick Agola, had owned Sofia Pizza in Ozone Park for 17 years before he decided to expand last year. The 42-year-old father of two prepared to move his restaurant/pizzeria two doors away from his original location to make a bigger, better space for his growing customer base. “That’s what the American dream is about right?” questioned Agola.
Instead, he says, what should have been a celebration for him and his family turned into a frustrating and disappointing experience—all at a cost of nearly three-quarters of a million dollars. He, like many in the industry, spend a lot of money to meet and, in many cases, exceed the requirements to operate within the confines of all health and safety needs.
But despite putting his best efforts forward, Agola feels the grading system is filled with inappropriate violations and unfair practices to cover up for what amounts to that which critics have termed a “cash cow” initiative, designed to stuff the city’s coffers at the expense of business owners.
Sofia Pizza received a total of 20 points in inspections over a two year period, during which the store maintained an A for every inspection period since the program began. But when it came time to inspect the sparkling new premises shortly after its grand opening, the restaurant was slapped with over 40 points and given a Grade Pending.
“The violations were ridiculous,” said Agola. “We never got more than 9 points in the last three inspections.” Agola says the unreasonable procedures used by investigators and the exorbitant fines are going to drive many people out of business. Outraged and furstrated, he asked for a hearing and after listening to his case, Agola went home with one small fine and subsequently got mailed the brand new A now displayed in his window. “We need to stick together and organize against these practices.” His point is resoundingly supported in establishments throughout the city and in his own backyard.
Grade Pending is the designation that classifies businesses in limbo and waiting for a new inspection date and a final outcome.
In Howard Beach, Joe DeCandia is another who recently sunk money into his established restaurant by expanding into the space next door after the former tenant left. The owner of Lenny’s Clam Bar and Roma View Catering says that although his establishments have A’s displayed in their windows, they did not come without much strife. “The city doesn’t focus on protecting consumers, they focus on fines.”
It was late Saturday afternoon—shortly after five—when The Forum caught up with DeCandia at his restaurant. Just as he begins to address more questions about his feelings on the grading system, his manager approaches the table where we are seated, overlooking the whole floor. “Boss, the Department of Health is down the street at Frenasia, he says. “Of course they are,” is DeCandia’s response, “it’s dinnertime on Saturday night. When else would they come — Monday at three in the afternoon?” He excuses himself to make sure everything is as in order as it can be at the busiest time of the day.
Upon his return, the seasoned veteran reiterates his concerns. As Agola purported DeCandia says “the fines and the violations are unreasonable.” But he shares another concern which for many is even greater than their disdain over the fines. “There is a perception that accompanies any grade other than an A. People think if you don’t have an A, your place is filthy. That is not necessarily true—in fact most times it’s not.”
By Patricia Adams
