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Grade CAmerican

Q Marqet

38 EAST 98 STREET, Manhattan, 10029

Should you eat here?

Mostly OK — but 7 critical violations were found at the latest inspection (3 months ago). Details below.

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

What the inspector found on May 6, 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.

    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 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

  • A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).

    Live animal other than fish in tank or service animal present in facility’s food or non-food area.

    Critical

  • A general health-code issue noted during the inspection.

    Hot TCS food item not held at or above 140 °F.

    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

  • 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

  • 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.

Inspection history

DateResultTypeViolations
May 6, 2026Grade CCycle Inspection / Re-inspection9 (7 critical)
Mar 23, 2026Grade PendingCycle Inspection / Initial Inspection4 (3 critical)
Jan 28, 2025Grade ACycle Inspection / Re-inspection2 (2 critical)
Dec 30, 2024Grade PendingCycle Inspection / Initial Inspection7 (2 critical)
Apr 2, 2024Grade BCycle Inspection / Re-inspection9 (3 critical)
Jun 2, 2023Grade PendingCycle Inspection / Initial Inspection7 (5 critical)

Problems that keep coming back

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

  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 4×A general health-code issue noted during the inspection.
  • 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 3×A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×An issue with how food is prepared, protected, or handled during service.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

Around this address

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

  • 33 rodent inspections on record, 15 finding rat activity.

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