Estancia 460
460 GREENWICH STREET, Manhattan, 10013
Should you eat here?
Mostly OK — but 5 critical violations were found at the latest inspection (2 months ago). Details below.
Last inspected May 19, 2026 · New York City health department
What the inspector found on May 19, 2026
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.
CriticalFood 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.
CriticalRaw and ready-to-eat foods were not kept separate, risking contamination.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
CriticalA general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
CriticalRaw and ready-to-eat foods were not kept separate, risking contamination.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
CriticalA cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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.
Inspection history
| Date | Result | Type | Violations |
|---|---|---|---|
| May 19, 2026 | Grade Pending | Cycle Inspection / Initial Inspection | 8 (5 critical) |
| Apr 15, 2025 | Grade A | Cycle Inspection / Re-inspection | 2 (2 critical) |
| Apr 16, 2024 | Grade Pending | Cycle Inspection / Initial Inspection | 4 (3 critical) |
Problems that keep coming back
Issues cited at more than one inspection — a better signal than any single visit.
- 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
- 2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
- 2×A general health-code issue noted during the inspection.
- 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Around this address
City records for the building itself, not this restaurant’s inspection.
- 12 rodent inspections on record, none finding rat activity.
- 3 recent 311 complaints filed at this address.
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