125 Park Ave
Manhattan, NY 10017
(646) 969-4945
Current Inspection Grade: A
At A Glance
The Little Beet has an average score of 11.33 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that The Little Beet 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. In recent history, The Little Beet has earned a Grade A on all its initial inspections. Well done.
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. In recent history, The Little Beet has earned a Grade A on all its initial inspections. Well done.
Inspection History
04/09/2024 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
10/31/2022 | Cycle Inspection / Initial Inspection | Score: 8 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
08/25/2021 | Pre-permit (Operational) / Initial Inspection | Score: 13 | A
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
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