Inspection conducted May 8, 2025 · Data released by DOHMH Mar 4, 2026
GRADE B VIOLATIONS
Kennedy Chicken And Burgers Gets Grade B - Manhattan
Published March 5, 2026 12:36 PM
2 WEST 125 STREET, Manhattan, NY 10027 · Chicken
25
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Kennedy Chicken And Burgers, located at 2 West 125th Street in Harlem, received a Grade B with a score of 25 during a health inspection conducted on May 8, 2025. The score places the restaurant near the upper boundary of the Grade B range, just three points below the Grade C threshold of 28.
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 4, 2026, approximately ten months after the inspection took place.
What Inspectors Found
During the inspection, DOHMH inspectors documented one non-critical violation at the establishment:
Non-food contact surfaces or equipment were found to be 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. This violation falls under code 10F of the city's inspection guidelines.
While no critical violations were identified during this inspection, the single non-critical finding was sufficient to bring the restaurant's score to 25 points. Under the NYC grading system, each violation carries a specific point value, and even non-critical conditions can contribute meaningfully to a restaurant's total score.
Food Safety Context
NYC Health Code Article 81 establishes the sanitary standards that all food service establishments in New York City must maintain. Equipment and non-food contact surfaces must be constructed of durable, smooth, and easily cleanable materials. These surfaces must also be installed in a manner that allows thorough cleaning around, above, and beneath each unit.
The FDA Food Code similarly emphasizes that equipment design, construction, and installation play a key role in preventing the accumulation of food residue, dirt, and potential pest harborage. Surfaces that cannot be adequately accessed for cleaning may contribute to unsanitary conditions over time.
A score of 25 within the B range is notable because it indicates the restaurant is operating close to the Grade C designation. While a Grade B reflects conditions that require improvement, scores near the top of the range suggest a narrower margin before more significant grading consequences apply.
Inspection History
No prior inspection history is available for Kennedy Chicken And Burgers in the DOHMH public dataset. This may indicate the establishment is relatively new, recently changed ownership, or that earlier records predate the current dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total number of violation points documented during an inspection. Lower scores indicate fewer or less severe violations:
A (0–13 points): The restaurant meets a high standard of food safety compliance
B (14–27 points): Conditions were identified that require improvement
C (28+ points): Significant violations were documented that require prompt corrective action
Restaurants that receive a B or C grade have the option to request a re-inspection to improve their score. Grade cards must be posted at the entrance of the establishment so that consumers can make informed dining decisions.
Residents and visitors can look up inspection results for any New York City restaurant through the DOHMH public database or by visiting NYCRestaurantInspections.com for detailed inspection reports and historical records.
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 Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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 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 “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 posted. (Code 20-04)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical “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 posted. (Code 20-04)
Non-Critical “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 posted. (Code 20-04)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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 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 Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical “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 posted. (Code 20-04)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical “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 posted. (Code 20-04)
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 “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 posted. (Code 20-04)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
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 Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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 Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
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
