191 Prince Street
Manhattan, NY 10012
(212) 432-6450
Current Inspection Grade: A
At A Glance
Olive's 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 Olive's 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
01/31/2024 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (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.
11/21/2022 | Cycle Inspection / Re-inspection | Score: 4 | A
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/13/2022 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
- 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.
- 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.
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