30 West 57 Street
Manhattan, NY 10019
(212) 983-7474
Current Inspection Grade: A
At A Glance
Metro Marche has an average score of 17 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Metro Marche 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
10/24/2023 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
01/20/2023 | Pre-permit (Operational) / Re-inspection | Score: 12 | A
- (Critical) Juice packaged on premises with no or incomplete label, no warning statement
- Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
01/05/2023 | Pre-permit (Operational) / Initial Inspection | Score: 29 | Not Graded
- (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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