Manhattan, NY — Arvine, a New American restaurant at 19 Greenwich Avenue in Greenwich Village, received a score of 30 during a health inspection conducted on March 13, 2026, placing it in Grade C territory. Inspectors documented two critical violations related to food temperature control and personal cleanliness standards.

The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on March 16, 2026.

What Inspectors Found

The inspection identified two critical violations at the establishment. No non-critical violations were recorded.

The first critical violation, cited under Code 02B, documented that hot time/temperature control for safety (TCS) food items were not being held at or above 140 °F. TCS foods include items such as cooked meats, dairy-based sauces, and prepared grains that are particularly susceptible to bacterial growth when held in the temperature danger zone between 41 °F and 140 °F. When hot foods fall below the required holding temperature, the risk of pathogen multiplication increases significantly.

The second critical violation, cited under Code 06A, noted inadequate personal cleanliness among staff. The violation encompasses several possible observations, including soiled outer garments with possible contaminants, failure to wear effective hair restraints where required, jewelry worn on hands or arms, and fingernail polish worn or fingernails not kept clean and trimmed. These personal hygiene standards exist to prevent the introduction of physical and biological contaminants into food during preparation and service.

Food Safety Context

Temperature control is one of the foundational principles of food safety regulation. Under NYC Health Code Article 81 and the FDA Food Code, hot TCS foods must be maintained at 140 °F or above to prevent the growth of harmful bacteria such as Salmonella, E. coli, and Clostridium perfringens. Foods that remain in the temperature danger zone — between 41 °F and 140 °F — for extended periods can reach bacterial levels sufficient to cause foodborne illness without any detectable change in appearance, taste, or odor.

Personal cleanliness requirements serve as a primary barrier against contamination during food handling. Hair restraints prevent physical contamination of food. Clean hands and trimmed fingernails reduce the risk of harboring bacteria beneath nails or transferring contaminants from soiled clothing and accessories. These standards apply to all food workers who come into contact with food, equipment, or food-contact surfaces during their duties.

Both violations identified at Arvine are classified as critical, meaning they represent conditions that, if left uncorrected, could directly contribute to foodborne illness or injury.

Inspection History

No prior inspection history is available for Arvine in the DOHMH database. This may indicate that the March 13, 2026, inspection was the establishment's first recorded inspection cycle, or that the restaurant is operating under a new permit. Restaurants in New York City are typically inspected at least once per year as part of the city's unannounced inspection program.

When a restaurant receives an initial inspection score of 28 or higher, the DOHMH inspection cycle provides an opportunity for a re-inspection. The restaurant's final posted grade is determined after this process is complete. A Grade C score does not necessarily become the restaurant's permanent posted grade if conditions are corrected during re-inspection.

Understanding NYC Restaurant Grades

New York City assigns letter grades to restaurants based on violation points accumulated during inspections. The scoring system works as follows:

  • Grade A: 0 to 13 points — minimal or no violations identified
  • Grade B: 14 to 27 points — moderate violations documented
  • Grade C: 28 or more points — significant violations found

Lower scores indicate fewer or less severe violations. Arvine's score of 30 placed it two points above the Grade C threshold. Critical violations carry higher point values than general (non-critical) violations, reflecting their greater potential impact on public health.

Restaurants that receive a Grade B or C on an initial inspection are entitled to a re-inspection, during which the establishment has the opportunity to demonstrate corrected conditions and potentially receive a lower score.

All New York City restaurant inspection results are public record and can be reviewed through the DOHMH restaurant inspection database. Consumers can search by restaurant name, address, or borough to review the full inspection history and current grade status of any permitted food establishment in the city.

More About This Restaurant

View the full inspection history for Arvine including all past inspections, violations, and grade changes.