NYC Restaurants Ordered Closed May 20 - May 27

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 an espresso bar in Manhattan and a sushi spot in Brooklyn.

Here's all the eateries that the Department of Health closed down since May 20, 2022:

MANHATTAN

Farida (498 9th Avenue): 60 violation points

1. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
2. Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
3. Food Protection Certificate not held by supervisor of food operations.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Curry King (942 Columbus Avenue): 69 violation points

1. 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.
2. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
3. Live roaches present in facility's food and/or non-food areas.
4. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
5. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
8. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
9. Evidence of mice or live mice present in facility's food and/or non-food areas.
10. 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.
11. 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.

Sunburst Espresso Bar (206 3rd Avenue): 44 violation points

1. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

BROOKLYN

Ess & Bentch (313 Kingston Avenue): 30 violation points

1. 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.
2. Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.

Pedro's (73 Jay Street): 48 violation points

1. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. Food contact surface not properly maintained.
3. 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.
4. 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.
5. 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.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7. Single service item reused, improperly stored, dispensed; not used when required.
8. Evidence of mice or live mice present in facility's food and/or non-food areas.

Sakura 6 (837 Manhattan Avenue): 56 violation points

1. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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. 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. Proper sanitization not provided for utensil ware washing operation.

Toyama (6001 7th Avenue): 63 violation points

1. 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.
2. Hot food item not held at or above 140º F.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. 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.
5. Evidence of mice or live mice present in facility's food and/or non-food areas.
6. Wiping cloths soiled or not stored in sanitizing solution.
7. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

QUEENS

Kabayan Authentic (49-12 Queens Boulevard): 61 violation points

1. Evidence of rats or live rats present in facility's food and/or non-food areas.
2. Hot food item not held at or above 140º F.
3. Evidence of mice or live mice present in facility's food and/or non-food areas.
4. Hand wash sign not posted
5. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
9. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Prince Restaurant and Sweets LLC (170-16A Hillside Avenue): 50 violation points

1. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. 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.
4. Evidence of mice or live mice present in facility's food and/or non-food areas.
5. 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.
6. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
7. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.