3 Madison Street
Manhattan, NY 10038
(212) 964-1300
Current Inspection Grade: A
At A Glance
Deb's Catering has an average score of 19 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Deb's Catering 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
02/21/2023 | Cycle Inspection / Re-inspection | Score: 7 | A
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- 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.
11/02/2022 | Cycle Inspection / Initial Inspection | Score: 38 | Not Graded
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Records and logs not maintained to show that approved HACCP plan has been properly implemented.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08/25/2021 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- 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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