DOH grades, common issues, free reports.

It is a short restaurant-specific report. We use the property details you submit, review public NYC DOH history, look for repeat patterns, and send back a plain-English punch list around the likely cleaning, maintenance, and inspection-readiness issues.

No. It is private guidance for operators. It is not issued by NYC DOH, does not replace a licensed professional where one is required, and does not guarantee the result of a future inspection.

Restaurant name, borough, address if you have it, your email, and the issue that made you ask. The more specific you are, the more useful the report gets.

You get a report by email. If the submitted details need confirmation, Jason may text or email one direct question before sending it.

Three grades, no sub-grades.

• A, 0 to 13 points
• B, 14 to 27 points
• C, 28 or more points

Lower scores are better. There is no A-minus, B-plus, or any other variant. Two more codes you will see on the public dataset are Z for grade pending adjudication, and N for not yet graded. Source: NYC Health, restaurant grades.

At least once per year, unannounced. Restaurants graded B or C are inspected more often, and a complaint can trigger an inspection at any time. Inspectors often revisit the items cited last time. Source: NYC Health inspection process.

Z means a grade is pending adjudication. After an initial inspection that does not earn an A, a restaurant can request a hearing. Z displays during that period, until the hearing concludes and a final grade is assigned.

A critical violation is one DOH considers most likely to contribute to foodborne illness. Common examples include improper cold-holding, evidence of mice or roaches, contaminated food-contact surfaces, and improper hot-holding.

Cooler issues are usually a system problem, not one broken habit. Temperature, airflow, labeling, old product, torn gaskets, condensation, shelving, and staff handoff all have to work together.

Usually organic buildup, standing water, floor sink conditions, waste flow, or a cleaning cadence that misses the hidden parts of the room. The report helps separate routine maintenance from urgent sanitation risk.

The dish area is where chemical storage, sanitizer setup, logs, equipment condition, and station layout collide. A messy dish area can create problems even when the rest of the kitchen looks fine.

Gaps, moisture, food debris, clutter, open storage, waste flow, and standing water. Pest issues are usually about conditions before they are about sightings.

Yes. Send the issue with the restaurant name and borough. The report adds the public record and helps turn the known problem into a cleaner next step.