102 3 Avenue
Manhattan, NY 10003
(212) 529-8880
Current Inspection Grade: A
At A Glance
Feast has an average score of 16 from 1 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Feast 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
12/27/2022 | Cycle Inspection / Re-inspection | Score: 16 | B
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Filth 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/17/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
- 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.
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