400 Forest Avenue
Staten Island, NY 10301
(718) 727-2800
Current Inspection Grade: B
At A Glance
Better Gourmet Health Kitchen has an average score of 24.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Better Gourmet Health Kitchen 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
01/19/2024 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (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) Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
09/22/2022 | Cycle Inspection / Re-inspection | Score: 23 | B
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (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.
- 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.
06/08/2022 | Cycle Inspection / Initial Inspection | Score: 38 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- 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.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
06/08/2022 | Administrative Miscellaneous / Initial Inspection
- MISBRANDED AND LABELING
- Current letter grade sign not posted.
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