NYC Health Department Restaurant Inspection Grades

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen...

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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

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

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 ...

Thawing procedure improper. Providing single-use plastic stirrers or single-use plastic splash sticks. Wash hands sign not posted near or above hand washing sink. Anti-siphonage or back-flow preventio...

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not pos...

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under...