219 East 23 Street
Manhattan, NY 10010
(646) 781-9595
Current Inspection Grade: C
At A Glance
Zls Bbq has an average score of 14 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Zls Bbq 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
03/09/2023 | Pre-permit (Operational) / Re-inspection | Score: 7 | A
- 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.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
01/31/2023 | Pre-permit (Operational) / Initial Inspection | Score: 19 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
- Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
10/21/2021 | Pre-permit (Operational) / Re-inspection | Score: 16 | C
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Hot food item not held at or above 140ยบ F.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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