3869 10 Avenue
Manhattan, NY 10034
(212) 942-1642
Current Inspection Grade: A
At A Glance
Jimbos Hamburger has an average score of 19 from 1 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Jimbos Hamburger may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
01/31/2023 | Administrative Miscellaneous / Initial Inspection
- Current letter grade or Grade Pending card not posted
10/06/2022 | Cycle Inspection / Re-inspection | Score: 19 | B
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Hot TCS food item not held at or above 140 °F.
04/21/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Proper sanitization not provided for utensil ware washing operation.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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