3594 Jerome Avenue
Bronx, NY 10467
(718) 708-5853
Current Inspection Grade: A
At A Glance
Aman Restaurant has an average score of 34.5 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Aman Restaurant may not be meeting the City and State guidelines for 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
04/17/2023 | Cycle Inspection / Re-inspection | Score: 37 | C
- (Critical) Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- (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.
- Anti-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.
03/21/2022 | Cycle Inspection / Initial Inspection | Score: 32 | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
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