570 Hudson Street
Manhattan, NY 10014
(212) 924-0818
Current Inspection Grade: A
At A Glance
Frankies 570 Spuntino has an average score of 10.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Frankies 570 Spuntino 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
12/07/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- (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.
01/26/2022 | Cycle Inspection / Re-inspection | Score: 5 | A
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
08/27/2021 | Cycle Inspection / Initial Inspection | Score: 14 | Not Graded
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- (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.
- Food contact surface not properly maintained.
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