See The NYC Restaurants Ordered Closed Last Week

NEW YORK — Filth flies, roaches, mice and unwashed hands — restaurants across the city have dirty secrets they’d rather you didn't know about. Fortunately for the diner’s well-being, New York City’s Health Department is watching.

Every year, inspectors go unannounced into more than 24,000 restaurants in the city. Of them, the majority are fine, but some fall disgustingly short of the city’s cleanliness requirements.

The most common violations, according to the city, are food stored at wrong temperatures, vermin, "plumbing" issues (the mind boggles) and basic food safety protocols not being followed

Every week, Patch will tell you which restaurants have gotten the chop – try not to read over your lunch break.

Inspection scores above 28 earn eateries a C grade and extra close monitoring from the city’s health department – which could decide to shut it down.

These are the restaurants closed down since April 19, 2019, according to the Department of Health:

Manhattan:

UP AND DOWN

244 WEST 14 ST

Violation points: 75

• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• 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.

NEW NOODLE 28
417 THIRD AVE

Violation points: 62

• Hot food item not held at or above 140º F.
• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 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.

SIX HAPPINESS TO GO
711 SECOND AVE

Violation points: 64

• Hot food item not held at or above 140º F.
• Food Protection Certificate not held by supervisor of food operations.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
• Wiping cloths soiled or not stored in sanitizing solution.
• Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
• Thawing procedures improper.
• 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.

VERYTHAI
186 AVE B

Violation points: 54

• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• 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.
• 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.

Brooklyn:

ELEVA COFFEE BAR

649 GRAND ST

Violation points: 85

• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Food Protection Certificate not held by supervisor of food operations.
• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• No facilities available to wash, rinse and sanitize utensils and/or equipment.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• 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.

SATIS 5 SEAFOOD

4805 EIGHTH AVE

Violation points: 99

• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Sewage disposal system improper or unapproved.
• No facilities available to wash, rinse and sanitize utensils and/or equipment.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

SUMI SUSHI
287 FLATBUSH AVE

Violation points: 50

• Hot food item not held at or above 140º F.
• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Evidence of mice or live mice 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.
• Thawing procedures improper.

Queens:

PANEORAMA BAKERY

9520 JAMAICA AVE

Violation points: 37

• Sewage disposal system improper or unapproved.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• 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.

TRATTORIA 35
21315 35 AVE

Violation points: 62

• Hot food item not held at or above 140º F.
• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Food Protection Certificate not held by supervisor of food operations.
• 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.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.