Grade CAmerican

Purple Waves

285 WEST 110 STREET, Manhattan, 10026

Should you eat here?

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

Last inspected Feb 6, 2026 · New York City health department

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
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.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
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.

Date	Result	Type	Violations
Feb 6, 2026	Grade C	Cycle Inspection / Re-inspection	6 (4 critical)
Dec 23, 2025	Grade Pending	Cycle Inspection / Initial Inspection	4 (2 critical)
Apr 16, 2025	Grade A	Cycle Inspection / Re-inspection	1 (1 critical)
Mar 18, 2025	Grade Pending	Cycle Inspection / Initial Inspection	6 (5 critical)
Feb 6, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	3 (3 critical)

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

4×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×An issue with how food is prepared, protected, or handled during service.
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.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not stored, covered, labeled, or dated properly.

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