Grade AAmerican

City Vineyard

233 WEST STREET, Manhattan, 10013

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (2 months ago).

Last inspected May 26, 2026 · New York City health department

Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
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
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical

Date	Result	Type	Violations
May 26, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (5 critical)
May 16, 2026	Grade Pending	Inter-Agency Task Force / Initial Inspection	0
May 17, 2025	Grade Pending	Inter-Agency Task Force / Initial Inspection	0
Nov 21, 2024	Grade A	Cycle Inspection / Re-inspection	2 (1 critical)
Jun 14, 2023	Grade Pending	Administrative Miscellaneous / Initial Inspection	4 (3 critical)

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

2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

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