NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Manhattan /Yorkville

Log in to Add to favorites
A

Nino's Restaurant

1354 1 AVE
New York, NY 10021
Phone: (212) 988 0002

As of: 2016-02-29 00:00:00

Inspection Trends

Violations:

Hot food item not held at or above 140º F.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Violations:

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.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Violations:

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.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
Current letter grade card not posted.

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
HACCP plan not approved or approved HACCP plan not maintained on premises.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly maintained.
Evidence of mice or live mice present in facility's food and/or non-food areas.
ROP processing equipment not approved by DOHMH.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
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.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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.
Accurate thermometer not provided in refrigerated or hot holding equipment.
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.

Violations:

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.
Live roaches present in facility's food and/or non-food areas.
Evidence of mice or live mice present in facility's food and/or non-food areas.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Live roaches present in facility's food and/or non-food areas.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.

Violations:

Wiping cloths soiled or not stored in sanitizing solution.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Wiping cloths soiled or not stored in sanitizing solution.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
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.
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.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
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.

Violations:

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.
Proper sanitization not provided for utensil ware washing operation.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Live roaches present in facility's food and/or non-food areas.