Grade BAmerican

Ole & Steen

111 EAST 48 STREET, Manhattan, 10017

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (3 weeks ago). Details below.

Last inspected Jul 16, 2026 · New York City health department

Food was not stored, covered, labeled, or dated properly.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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.
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 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.
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

Date	Result	Type	Violations
Jul 16, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)
Jun 6, 2025	Grade B	Cycle Inspection / Re-inspection	3 (3 critical)
Apr 29, 2025	Grade Pending	Administrative Miscellaneous / Initial Inspection	6 (2 critical)
Dec 8, 2023	Grade A	Cycle Inspection / Initial Inspection	4 (1 critical)

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

3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

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