Inspection conducted Feb 17, 2026 · Data released by DOHMH Feb 20, 2026
CRITICAL VIOLATIONS
Vegano Fish Market & Restaurant Gets Grade C - Manhattan
Published March 1, 2026 4:00 PM
1053 SAINT NICHOLAS AVENUE, Manhattan, NY 10032 · Seafood
35
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Vegano Fish Market & Restaurant, a seafood establishment located at 1053 Saint Nicholas Avenue in Washington Heights, received a score of 35 points following a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on February 17, 2026. The score places the restaurant in Grade C territory, the lowest grade in the city's restaurant grading system.
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The inspection identified one critical violation related to hand washing facilities at the establishment. No non-critical violations were documented during the visit. Inspection data was released by DOHMH on February 20, 2026.
What Inspectors Found
The sole violation cited during the inspection was classified as critical under violation code 05D. Inspectors documented that the restaurant lacked a properly accessible hand washing facility in or adjacent to the toilet room, or within 25 feet of food preparation, food service, or ware washing areas.
The citation noted multiple deficiencies related to hand washing: the facility was either not accessible, obstructed, or being used for purposes other than hand washing. Additionally, inspectors found issues with the water supply, including the absence of hot and cold running water or water at inadequate pressure. The facility also lacked soap or an acceptable hand-drying device.
In a food service environment — particularly one handling seafood — accessible and fully functional hand washing stations are considered a fundamental component of food safety operations. Hand washing is widely recognized by public health authorities as one of the most effective measures for preventing the spread of foodborne illness.
Food Safety Context
The NYC Health Code Article 81 requires food service establishments to maintain adequate hand washing facilities that are properly supplied and accessible to employees at all times. These requirements align with the FDA Food Code, which specifies that hand washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware washing areas.
Under these regulations, hand washing stations must provide water at a temperature and pressure sufficient for effective hand cleaning, along with soap and single-use towels or an approved hand-drying device. When hand washing facilities are absent, inaccessible, or improperly maintained, the risk of cross-contamination during food handling increases, which is a particular concern in establishments that serve seafood and other perishable products.
The DOHMH classifies this type of violation as critical because it represents a condition most likely to contribute to foodborne illness or food contamination. The agency's action following the inspection noted that violations were cited in the identified areas.
Inspection History
This February 2026 inspection represents the first recorded inspection for Vegano Fish Market & Restaurant in the publicly available DOHMH dataset. No prior inspection history is available for comparison, which means there is no baseline to assess whether the conditions found are a recurring issue or an isolated occurrence.
As a new entry in the DOHMH inspection database, the restaurant will now have a public inspection record that consumers can access through the city's online restaurant inspection portal.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total points accumulated during an inspection. Points are assigned for each violation found, with more serious violations carrying higher point values. The grading scale is as follows:
Grade A: 0 to 13 points — the restaurant is in strong compliance with food safety regulations
Grade B: 14 to 27 points — the restaurant has moderate violations that need to be addressed
Grade C: 28 or more points — the restaurant has significant violations requiring attention
Vegano Fish Market & Restaurant's score of 35 places it in the Grade C range. Restaurants that receive a Grade B or C on an initial inspection have the option to request a re-inspection. The grade posted in the restaurant's window reflects the most recent adjudicated result.
Consumers can look up the full inspection history of any New York City restaurant through the DOHMH restaurant inspection search portal at the NYC Open Data website. The inspection details for Vegano Fish Market & Restaurant, including the specific violation cited, are part of the public record and available for review.
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
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)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
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
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