Inspection conducted Feb 11, 2026 · Data released by DOHMH Mar 3, 2026
GRADE B VIOLATIONS
Cafe Ginori At Bergdorf Goodman Gets Grade B - Manhattan
Published March 4, 2026 9:10 AM
754 5 AVENUE, Manhattan, NY 10019 · Italian
27
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Cafe Ginori At Bergdorf Goodman, the Italian restaurant located inside the landmark Fifth Avenue department store at 754 5th Avenue, received a Grade B with a score of 27 following a health inspection conducted on February 11, 2026. The score places the restaurant at the very top of the Grade B range, just one point below the threshold for a Grade C designation.
Illustrative image — not a photo of the actual business
The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on March 3, 2026.
What Inspectors Found
During the inspection, DOHMH inspectors documented one non-critical violation related to the condition and maintenance of non-food contact surfaces and equipment.
Specifically, the restaurant was cited under violation code 10F for non-food contact surfaces 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 underneath the unit.
No critical violations were identified during the inspection. Critical violations are those that directly contribute to foodborne illness risk, such as improper food temperatures, evidence of vermin activity, or cross-contamination hazards. The absence of critical violations indicates that inspectors did not document conditions posing an immediate food safety threat at the time of the visit.
Despite recording only one non-critical violation, the restaurant's overall score of 27 places it at the ceiling of the Grade B range, suggesting that the single violation carried substantial point weight under the DOHMH scoring system.
Food Safety Context
NYC Health Code Article 81 establishes the sanitary standards that all food service establishments in the city must meet. The DOHMH scoring system assigns point values to each violation based on severity, with higher scores indicating more significant departures from code requirements.
The FDA Food Code, which serves as the basis for many local regulations, emphasizes that proper maintenance and cleanliness of all surfaces and equipment — including non-food contact areas — is essential to preventing pest harborage and maintaining overall sanitary conditions in food preparation environments. Equipment that cannot be easily accessed for cleaning may accumulate debris and moisture, creating conditions that could eventually affect food safety.
Inspection History
No prior inspection history is available in the DOHMH public dataset for this establishment. This may indicate that the February 2026 inspection was the restaurant's first recorded cycle inspection, or that previous records are not yet reflected in the publicly released data.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on inspection scores:
A: 0–13 points (lowest number of violation points)
B: 14–27 points
C: 28 or more points
A score of 27 falls at the maximum end of the Grade B range. Restaurants that receive a B or C grade on an initial inspection have the option to request a re-inspection, during which a new score may be assigned.
Grade placards must be posted at the entrance of the establishment where they are visible to the public, as required under NYC Health Code Article 81.
Consumers can look up current grades and full inspection details for any New York City restaurant through the DOHMH restaurant inspection search portal or the NYC Open Data platform. Inspection records are public information and are updated regularly as new data becomes available.
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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 underneath the unit. (Code 10F)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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 underneath the unit. (Code 10F)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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 underneath the unit. (Code 10F)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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 underneath the unit. (Code 10F)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
