Benvenuto Cafe

189 Franklin Street
Manhattan, NY 10013
(212) 219-2373

Current Inspection Grade: A
Current Grade: A
Last Graded: 04/29/2022
 
 

At A Glance

Benvenuto Cafe has an average score of 27.5 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Benvenuto Cafe may not be meeting the City and State guidelines for 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.

Inspection History

05/26/2023 | Cycle Inspection / Initial Inspection | Score: 42 | Not Graded
  1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  2. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/26/2023 | Administrative Miscellaneous / Initial Inspection
  1. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
04/29/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. 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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