NYC Restaurant Inspection Statistics

Grades by borough

Restaurants that received each grade in the last 12 months.

Most-cited violations

Violation citations in the last 12 months. What these violations mean.

1. 1

   10FNon-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.

   13,766 citations

2. 2

   08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.

   7,879 citations

3. 3

   06CFood, 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.

   7,102 citations

4. 4

   02GCold 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.

   6,515 citations

5. 5

   10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

   6,457 citations

6. 6

   06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   6,257 citations

7. 7

   02BHot TCS food item not held at or above 140 °F.

   5,342 citations

8. 8

   04LEvidence of mice or live mice in establishment's food or non-food areas.

   4,139 citations

9. 9

   04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

   3,469 citations

10. 10

    10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

    2,716 citations

11. 11

    04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.

    2,592 citations

12. 12

    04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

    2,105 citations

13. 13

    05DNo 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.

    2,046 citations

14. 14

    06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

    1,975 citations

15. 15

    06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

    1,806 citations