98 Chambers Street
Manhattan, NY 10007
(212) 676-0313
Current Inspection Grade: A
At A Glance
A Saffron Thread has an average score of 8.5 from 4 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that A Saffron Thread 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.
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
09/19/2023 | Cycle Inspection / Re-inspection | Score: 7 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
12/14/2022 | Cycle Inspection / Initial Inspection | Score: 6 | Not Graded
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 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.
01/25/2022 | Cycle Inspection / Re-inspection | Score: 5 | A
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
- Food contact surface not properly maintained.
09/03/2021 | Cycle Inspection / Initial Inspection | Score: 16 | Not Graded
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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