2 East 15 Street
Manhattan, NY 10003
(646) 560-8080
Current Inspection Grade: A
At A Glance
The Well has an average score of 17.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that The Well 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
11/01/2023 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
- (Critical) Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
07/06/2022 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
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