137 East 13 Street
Manhattan, NY 10003
(646) 850-0635
Current Inspection Grade: A
At A Glance
Silky Kitchen has an average score of 14.25 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Silky Kitchen 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
01/24/2023 | Cycle Inspection / Re-inspection | Score: 5 | A
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
05/10/2022 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- 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.
- Food contact surface not properly maintained.
05/10/2022 | Administrative Miscellaneous / Initial Inspection
- MISBRANDED AND LABELING
03/11/2020 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Thawing procedures improper.
- 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.
02/10/2020 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.
- 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.
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