74 Pearl Street
Manhattan, NY 10004
(917) 639-3655
Current Inspection Grade: A
At A Glance
Springbone Kitchen has an average score of 11.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Springbone Kitchen consistently maintains 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
10/05/2023 | Cycle Inspection / Initial Inspection | Score: 8 | A
- (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
07/12/2022 | Cycle Inspection / Re-inspection | Score: 5 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
02/10/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (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.
- (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
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