Check off the violations an inspector might find and see your projected letter grade on the exact NYC DOHMH scale: 0–13 = A, 14–27 = B, 28+ = C. Free, private, and instant — nothing is sent anywhere.

Projected score

0 pts

Grade

Food Source & Adulteration

Food from an unapproved source or home-canned 03A+10Shellfish not from an approved source / improperly tagged 03B+10Eggs cracked/dirty or unpasteurized liquid/frozen/powdered eggs 03C+7Canned food swollen, leaking or rusted 03D+7Ice or water not potable / from an unapproved source 03E+10Unpasteurized milk or milk product present 03F+10Fruits and vegetables not washed prior to serving 03G+5

Contamination & Food Protection

Food or area contaminated by sewage or liquid waste 04F+10Unprotected potentially hazardous food re-served 04G+10Food adulterated, contaminated or cross-contaminated 04H+7Unprotected non-PHF re-served 04I+5Food not protected from potential source of contamination 06C+5

Food Worker Hygiene

Ill food worker / exposed infected cut handling food 04B+10Bare-hand contact with ready-to-eat food 04C+7Food worker does not wash hands after contaminating them 04D+10Personal cleanliness inadequate (hair restraint, garment, nails) 06A+5Eating, smoking or drinking in food-prep or warewashing area 06B+5

Handwashing & Toilets

Handwashing facility not provided, accessible or stocked 05D+10Toilet facility not provided for employees or patrons 05E+10Toilet not maintained or properly supplied 10A+2'Wash hands' sign not posted at handwash sink 10J+2

Pests & Vermin

Rats or live rats present in facility's food/non-food areas 04K+5Mice or live mice present in facility's food/non-food areas 04L+5Live roaches present in facility's food/non-food areas 04M+5Filth flies or food/refuse/sewage-associated flies present 04N+5Live animal present in food-service establishment 04O+5

Facility Design & Plumbing

Sewage or liquid waste not disposed of properly 05A+10Food-contact surface improperly constructed or located 05C+7Refrigerated or hot-holding equipment for PHFs not provided 05F+10No facility to wash, rinse and sanitize utensils 05H+10Harmful gas or vapor detected 05B+10

Sanitizing & Warewashing

Food-contact surface not properly washed, rinsed and sanitized 06D+5Wiping cloth or sanitizing solution improper / no test kit 06F+5Warewashing or sanitizing procedure inadequate 10H+2

HACCP & Reduced-Oxygen Packaging

Appropriate food thermometer not provided or used 04J+8HACCP refrigeration lacks continuous temperature monitoring 05I+10Approved HACCP plan not maintained on premises or not approved 06G+10HACCP records and logs not maintained on site 06H+28Food not labeled in accordance with the approved HACCP plan 06I+10

Inspection Obstruction

Duties of a Department officer interfered with or obstructed 07A+28

Pest Management & Garbage

Facility not vermin-proof (harborage / conditions conducive to pests) 08A+4Garbage receptacles without tight lids / grinder encrusted 08B+2

Toxic Chemicals & Pesticides

Toxic chemical improperly labeled, stored or used 04E+7Toxic materials or pesticides improperly stored or used 08C+2

Permits & Certificates

Food Protection Certificate not held by supervisor on duty 04A+10Food Protection Certificate not available for inspection 18G—Permit not held to operate a food-service establishment 18A—Permit not posted 18F—

Signage & Administrative

Letter-grade card not conspicuously posted 20E—Cooking oil/shortening/margarine contains artificial trans fat 16A—Calorie information improper or not posted 16C—Sodium-warning icon not posted 16J—Food allergy poster not posted 20A—

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NYC Inspection Grade Calculator