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Grade BAmerican

Hampton Inn-madison Square Garden Area

116 WEST 31 STREET, Manhattan, 10001

Should you eat here?

Mostly OK — but 5 critical violations were found at the latest inspection (4 weeks ago). Details below.

Last inspected Jul 10, 2026 · New York City health department

What the inspector found on Jul 10, 2026

  • 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

  • Raw 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.

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

    Critical

  • An issue with how food is prepared, protected, or handled during service.

    Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

    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.

  • A paperwork or posting requirement, such as permits, certificates, or required signs.

    Current letter grade or Grade Pending card not posted

Inspection history

DateResultTypeViolations
Jul 10, 2026Grade PendingCycle Inspection / Initial Inspection7 (5 critical)
May 2, 2025Grade BCycle Inspection / Re-inspection4 (3 critical)
Mar 18, 2025Grade PendingCycle Inspection / Initial Inspection8 (5 critical)
Feb 8, 2024Grade PendingCycle Inspection / Compliance Inspection2 (2 critical)
Nov 28, 2023Grade CCycle Inspection / Re-inspection8 (7 critical)
Oct 5, 2023Grade PendingCycle Inspection / Initial Inspection4 (4 critical)

Problems that keep coming back

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

  • 5×An issue with how food is prepared, protected, or handled during service.
  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 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×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 general health-code issue noted during the inspection.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.

Around this address

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

  • 5 rodent inspections on record, 2 finding rat activity.

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