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Grade AKorean

Mari:ne

135 WEST 41 STREET, Manhattan, 10036

Should you eat here?

Mostly OK — but 6 critical violations were found at the latest inspection (4 months ago). Details below.

Last inspected Mar 31, 2026 · New York City health department

What the inspector found on Mar 31, 2026

  • 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.

    Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

    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

  • 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

  • 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 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.

Inspection history

DateResultTypeViolations
Mar 31, 2026Grade PendingCycle Inspection / Re-inspection8 (6 critical)
Aug 14, 2025Grade PendingCycle Inspection / Initial Inspection4 (2 critical)
Sep 9, 2024Grade PendingInter-Agency Task Force / Initial Inspection0
Jan 11, 2024Grade APre-permit (Operational) / Initial Inspection2 (1 critical)

Problems that keep coming back

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

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

Around this address

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

  • 4 rodent inspections on record, none finding rat activity.

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