Send the property. We review the public DOH history, flag common cleaning and maintenance issues, and email back a short punch list in plain English.
Or text Jason at (929) 298-3579.
Send the property. We build a short report around the actual location, check the public DOH history, flag common issue patterns, and email it back.
Built from the NYC DOH public inspection database and the details you submit. No spam.
Each one starts as a plain-English question. The free report turns it into a short list of next steps for your property.
Cooler problems usually come from temperature drift, condensation, blocked airflow, torn gaskets, labeling, or old rotation habits. The report flags likely cooler risk from the property history.
Get the free reportInspectors often look for the same condition again. The report pulls the public record, finds repeat code patterns, and turns them into a short priority list.
Get the free reportUsually a mix of organic buildup, standing water, floor sink conditions, and cleaning cadence. The report separates urgent sanitation risk from routine maintenance.
Get the free reportOften a mix of station layout, sanitizer habits, chemical storage, worn equipment, and logs that do not match the room. The report points at the places that tend to break first.
Get the free reportMost storage issues are system issues. Shelves, containers, labels, FIFO, dry goods, walk-ins, and staff habits have to line up. The report names the likely weak spots.
Get the free reportGrease creates odor, fire, equipment, and inspection issues. The report distinguishes a cosmetic cleaning problem from a deeper hood, oven, or line issue.
Get the free reportStart with the actual restaurant, the actual public record, and the issues most likely to matter.
Restaurant name, borough, address if you have it, and the issue that made you look this up.
The report reviews recent DOH history, posted grades, repeat codes, and the parts of the property worth a closer look.
The email gives you a short punch list, written in plain English, with the recommended next step for the property.
If the property needs work, the report gives both sides enough context to talk about the right scope instead of guessing.
The real report uses your restaurant data. This sample shows the structure.
Latest posted grade, score range, inspection type, repeat violation patterns, and any record that needs confirmation.
| Area | Why it matters | Report read |
|---|---|---|
| Walk-in cooler | Temperature, labeling, condensation, organization | Review first |
| Drain and waste flow | Odor, standing water, fruit flies, floor sinks | Check next |
| Dish area | Sanitizer, chemicals, station layout, logs | Confirm setup |
| Storage and labels | FIFO, open containers, dry storage, date marks | Light review |
Those areas usually carry the most practical risk when a restaurant has repeat sanitation or maintenance signals in the public record.
Want a real one? Get your free inspection report with your actual restaurant data.
Twenty years in NYC hospitality. Ten behind the bar, including a long stretch at Death & Co. Ten more as a consultant, USBG president in NYC, and author of Bartender as a Business. The Punch List NYC turns public DOH data and common back-of-house issues into a clearer scope before a restaurant approves maintenance work.
When you text the number, you are texting me. The report is meant to save everyone a bad first call. Start with the property, look at the evidence, then decide what actually needs attention.
Most restaurant problems are not mysterious. They are recurring conditions nobody had time to turn into a clean list.
It is a plain-English review of the restaurant you submit. We check the public DOH history, look for repeat patterns, and send back a short punch list with the most likely cleaning, maintenance, or inspection-readiness issues.
NYC DOH uses exactly three grades:
Lower scores are better. There are no sub-grades like A-minus. Z means a grade is pending adjudication. N means a restaurant has not yet been graded. Source: NYC Department of Health, restaurant grades.
At least once a year, unannounced. More often if you are graded B or C, after a complaint, or after a re-inspection failure. Inspectors revisit the items they cited on your last visit. Source: NYC Health inspection process.
No. This is a private report based on public data and the property details you submit. It helps operators understand likely issue areas before they approve any cleaning or maintenance scope.
Walk-in cooler risk, repeat DOH codes, drain and waste flow, dish-area setup, pest-conducive conditions, storage systems, labeling, grease load, bathrooms, mop sinks, and other support-area issues.
Send it anyway. The report gives context around the property, the public history, and the likely scope. That makes the next conversation faster and less vague.
Two ways. Text Jason at (929) 298-3579 with your restaurant name and borough, or fill out the free inspection report form.
Tell us the restaurant name, borough, and what you are seeing.
(929) 298-3579