38 East 58 Street
Manhattan, NY 10022
(212) 832-8888
Current Inspection Grade: A
At A Glance
Osteria Serafina has an average score of 22 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Osteria Serafina 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
10/04/2023 | Cycle Inspection / Initial Inspection | Score: 32 | Not Graded
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/04/2022 | Cycle Inspection / Re-inspection | Score: 2 | A
- 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.
08/12/2021 | Cycle Inspection / Initial Inspection | Score: 32 | 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) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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