Grade AMiddle Eastern

Arth Alsaeedah Restaurant

680 MORRIS PARK AVENUE, Bronx, 10462

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (5 weeks ago). Details below.

Last inspected Jun 30, 2026 · New York City health department

Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.

Date	Result	Type	Violations
Jun 30, 2026	Grade Pending	Cycle Inspection / Compliance Inspection	3 (2 critical)
May 22, 2026	Grade Pending	Cycle Inspection / Re-inspection	8 (5 critical)
Apr 7, 2026	Grade Pending	Cycle Inspection / Initial Inspection	8 (5 critical)
Jan 6, 2025	Grade A	Cycle Inspection / Re-inspection	3 (1 critical)
Nov 6, 2024	Grade Pending	Cycle Inspection / Initial Inspection	2 (2 critical)
Nov 22, 2023	Grade Pending	Administrative Miscellaneous / Initial Inspection	1
Aug 23, 2023	Grade A	Cycle Inspection / Initial Inspection	3 (1 critical)

Issues cited at more than one inspection — a better signal than any single visit.

4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not stored, covered, labeled, or dated properly.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

City records for the building itself, not this restaurant’s inspection.

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