537 9 Avenue
Manhattan, NY 10018
(347) 697-6401
Current Inspection Grade: A
At A Glance
Chicken-n-waffle has an average score of 15.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Chicken-n-waffle 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
03/24/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
06/21/2022 | Pre-permit (Operational) / Re-inspection | Score: 5 | A
- (Critical) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
06/21/2022 | Administrative Miscellaneous / Re-inspection
- Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.
06/02/2022 | Pre-permit (Operational) / Initial Inspection | Score: 28 | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- 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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