A Taste Of Seafood

1980 3 Avenue
Manhattan, NY 10029
(212) 427-3663

Current Inspection Grade: A
Current Grade: A
Last Graded: 04/06/2022
 
 

At A Glance

A Taste Of Seafood has an average score of 30 from 3 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that A Taste Of Seafood 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.

Inspection History

12/14/2023 | Cycle Inspection / Re-inspection | Score: 49 | C
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  3. (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.
  4. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  5. 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.
  6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  7. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
05/17/2023 | Cycle Inspection / Initial Inspection | Score: 36 | Not Graded
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  3. (Critical) Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
  4. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04/06/2022 | Cycle Inspection / Initial Inspection | Score: 5 | A
  1. 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.
  2. Single service item reused, improperly stored, dispensed; not used when required.

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