NYC Restaurants Ordered Closed March 11 - 18

NEW YORK — Filth flies, vermin and unwashed hands — restaurants across the city have dirty secrets they'd rather not share. But New York City's Health Department is watching.

Every year, inspectors arrive unannounced at more than 25,000 restaurants to examine health and safety standards.

Most eateries pass inspections, but some fall short of the city's standards, accruing violation points for everything from broken light bulbs to "public health hazards," like vermin and failure to follow food safety protocols.

Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 points warranting an 'A' and violations totaling 28 points or more earning a 'C' (this system is criticized for its efficacy by some gourmands).

Public health hazards that can't be resolved on the spot, like a mouse or fly infestation, pose a bigger issue: immediate closure.

At least several restaurants citywide meet that fate every week. During the last seven days that list includes a cafe in Brooklyn and a buffet hall in Queens.

Here's all the eateries that the Department of Health closed down since March 11, 2022:

Manhattan

Punto De Sabor (1464 St Nicholas Avenue): 65 violation points

1. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
2. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
3. Food contact surface not properly maintained.
4. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
5. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. Hot food item not held at or above 140º F.
7. 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.
8. 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.
9. Evidence of mice or live mice present in facility's food and/or non-food areas.

Sheezan (183 Church Street): 86 violation points

1. Evidence of rats or live rats present in facility's food and/or non-food areas.
2. Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.
3. Live roaches present in facility's food and/or non-food areas.
4. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
5. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
6. 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.
7. 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.
8. 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.
9. 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.
10. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
11. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
12. Wiping cloths soiled or not stored in sanitizing solution.
13. Hot food item not held at or above 140º F.
14. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
15. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Brooklyn

Panini Le Cafe (45 Lee Avenue): 60 violation points

1. Hot food item not held at or above 140º F.
2. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
6. Evidence of mice or live mice present in facility's food and/or non-food areas.
7. 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.

Rinconcito Familiar (4118 5th Avenue): 74 violation points

1. 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.
2. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
7. Thawing procedures improper.
8. 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.
9. 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.
10. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
11. Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
12. Live roaches present in facility's food and/or non-food areas.

Konditori-Cobble Hill (114 Smith Street): 52 violation points

1. 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.
2. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Wiping cloths soiled or not stored in sanitizing solution.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6. Evidence of mice or live mice present in facility's food and/or non-food areas.

Queens

Shanta’s Bakery And Restaurant (107-04 Liberty Avenue): 67 violation points

1. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
4. Hot food item not held at or above 140º F.
5. Single service item reused, improperly stored, dispensed; not used when required.
6. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
7. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
8. Thawing procedures improper.
9. Evidence of mice or live mice present in facility's food and/or non-food areas.
10. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

BentOn (37-39 Crescent Street): 107 violation points

1. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. HACCP plan not approved or approved HACCP plan not maintained on premises.
3. Records and logs not maintained to demonstrate that HACCP plan has been properly implemented.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Evidence of mice or live mice present in facility's food and/or non-food areas.
6. Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.
7. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
8. 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.

Crown Fried Chicken & Pizza (701 Seneca Avenue): 63 violation points

1. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
4. Food Protection Certificate not held by supervisor of food operations.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6. Evidence of mice or live mice present in facility's food and/or non-food areas.
7. 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.
8. 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.

East Buffet (4207 Main Street): 65 violation points

1. Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Thawing procedures improper.
6. Non-food contact surface improperly constructed. Unacceptable material used.
7. 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. 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.
8. 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.
9. Hot food item not held at or above 140º F.
10. 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.