Manhattan, NY — Forgione, a New American restaurant at 30 Hudson Street in Manhattan, received a Grade B with a score of 25 following a health inspection conducted on February 18, 2025. The score places the restaurant near the top of the Grade B range, just three points below the 28-point threshold that would result in a Grade C.
The inspection identified one critical violation and no non-critical violations. The data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on March 6, 2026.
What Inspectors Found
Inspectors documented a single critical violation during the inspection:
- Hot TCS food not held at or above 140 °F (Code 02B): Time/temperature control for safety (TCS) foods — items such as cooked meats, poultry, eggs, and prepared dishes — were found below the required minimum holding temperature of 140 °F. This violation is classified as critical because foods held in the temperature danger zone between 41 °F and 140 °F can support rapid bacterial growth, increasing the risk of foodborne illness.
While only one violation was cited, it carried sufficient weight under the DOHMH scoring system to place Forgione at 25 points, reflecting the seriousness with which temperature control failures are assessed.
Food Safety Context
Proper hot holding temperatures are a foundational requirement under both NYC Health Code Article 81 and the FDA Food Code. These regulations mandate that TCS foods be maintained at 140 °F or above to prevent the growth of pathogens such as Salmonella, E. coli, and Clostridium perfringens.
The FDA Food Code identifies the range between 41 °F and 140 °F as the "temperature danger zone," where bacteria can double in number every 20 minutes under certain conditions. Restaurants are required to monitor food temperatures regularly and use calibrated thermometers to verify compliance.
A score of 25 is notable within the Grade B range because it sits at the upper boundary. Under the NYC grading system, a difference of just three points would move a restaurant from a B to a C, which can carry significant implications for public perception and business operations.
Inspection History
No prior inspection history is available for Forgione in the DOHMH public database. This may indicate that the restaurant is a newer establishment, that it operates under a recently issued permit, or that previous records are not yet reflected in the dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on violation points accumulated during inspections:
- A: 0–13 points
- B: 14–27 points
- C: 28 or more points
Lower scores indicate fewer or less severe violations. Restaurants that receive a B or C on an initial inspection may request a re-inspection to improve their grade. The letter grade must be posted at the entrance of the establishment where it is visible to the public.
Consumers can look up inspection results for any restaurant in New York City through the DOHMH restaurant inspection database, available online. This public record system allows diners to review current grades, violation details, and historical inspection data before visiting an establishment.
More About This Restaurant
View the full inspection history for Forgione including all past inspections, violations, and grade changes.
Violations Documented — Feb 18, 2025
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (Code 06A)
CRITICAL
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 during active necessary preparation. (Code 02G)
CRITICAL
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (Code 06A)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
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
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 during active necessary preparation. (Code 02G)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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
Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL
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 during active necessary preparation. (Code 02G)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (Code 06A)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL
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 during active necessary preparation. (Code 02G)
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
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL
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 during active necessary preparation. (Code 02G)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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)