Harbor Nyc

What the inspector found on Dec 28, 2025

• 🐭

  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.

  Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

  Critical
• 🐭

  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
• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

• 🔀

  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
• 🌡️

  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
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

  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
• 🔀

  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
• 🔀

  Raw 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.

  Critical
• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Inspection history