DON ANTONIO RESTAURANT


Phone: 6467191043
Address: 309 West 50 Street, Manhattan, NY 10019

DON ANTONIO RESTAURANT (Health Operation# 41643403) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is November 9, 2017.

Business Overview

CAMIS Number 41643403
Doing Business As Name DON ANTONIO RESTAURANT
Address 309 West 50 Street
Manhattan
NY 10019
Cuisine Italian
Phone 6467191043
Score 11
Grade Z
Grade Date 11/09/2017

Inspection Results

Date: 2017-11-09 Type: Cycle Inspection / Reopening Inspection Score: 11 Grade: Z
Violations: Establishment re-opened by DOHMH
- 04M (Critical) : Live roaches present in facility's food and/or non-food areas.
- 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- 10F : Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Date: 2017-11-08 Type: Cycle Inspection / Re-inspection Score: 51
Violations: Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 04F (Critical) : Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
- 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas.
- 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Date: 2017-09-27 Type: Cycle Inspection / Initial Inspection Score: 18
Violations: Violations were cited in the following area(s).
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 04M (Critical) : Live roaches present in facility's food and/or non-food areas.
- 04N (Critical) : Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
- 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas.
- 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Date: 2017-01-23 Type: Cycle Inspection / Re-inspection Score: 7 Grade: A
Violations: Violations were cited in the following area(s).
- 02B (Critical) : Hot food item not held at or above 140º F.
Date: 2016-11-28 Type: Cycle Inspection / Initial Inspection Score: 20
Violations: Violations were cited in the following area(s).
- 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas.
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Date: 2015-09-15 Type: Cycle Inspection / Initial Inspection Score: 7 Grade: A
Violations: Violations were cited in the following area(s).
- 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- 10F : Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Date: 2015-03-05 Type: Cycle Inspection / Re-inspection Score: 9 Grade: A
Violations: Violations were cited in the following area(s).
- 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 10J : ''''Wash hands sign not posted at hand wash facility.
- 10F : Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Date: 2015-02-10 Type: Cycle Inspection / Initial Inspection Score: 11
Violations: Violations were cited in the following area(s).
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Date: 2014-09-19 Type: Cycle Inspection / Re-inspection Score: 13 Grade: A
Violations: Violations were cited in the following area(s).
- 04C (Critical) : Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 10F : Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- 08B : Covered garbage receptacle not provided or inadequate, except that garbage receptacle may be uncovered during active use. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.
Date: 2014-08-27 Type: Cycle Inspection / Initial Inspection Score: 27
Violations: Violations were cited in the following area(s).
- 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 06F (Critical) : Wiping cloths soiled or not stored in sanitizing solution.
- 10F : Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- 15L : Smoke free workplace smoking policy inadequate, not posted, not provided to employees.
Date: 2014-03-13 Type: Cycle Inspection / Re-inspection Score: 10 Grade: A
Violations: Violations were cited in the following area(s).
- 02B (Critical) : Hot food item not held at or above 140º F.
- 10F : Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Date: 2014-02-04 Type: Administrative Miscellaneous / Initial Inspection
Violations: Violations were cited in the following area(s).
- 22C : Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
- 02H (Critical) : Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
- 04C (Critical) : Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Office Location

309 West 50 Street, Manhattan, NY 10019
Street Address 309 WEST 50 STREET
Borough MANHATTAN
State New York
Zip 10019

Competitor

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Operation Name Facility Address Last Inspection
IL MELOGRANO 501 West 51 Street, Manhattan, NY 10019 2018-01-17
SERAFINA 210 West 55 Street, Manhattan, NY 10019 2018-01-11
BOCCA DI BACCO 828 9 Avenue, Manhattan, NY 10019 2017-12-28
PIZZARTE 69 West 55 Street, Manhattan, NY 10019 2017-12-13
MOZZARELLA & VINO 33 West 54 Street, Manhattan, NY 10019 2017-12-12
CIELO AT THE MAYFAIR 242 West 49 Street, Manhattan, NY 10019 2017-12-06
IL TINELLO RISTORANTE 16 West 56 Street, Manhattan, NY 10019 2017-12-06
PASTA LOVERS TRATTORIA 142 West 49 Street, Manhattan, NY 10019 2017-11-29
BRICCO RESTAURANT 304 West 56 Street, Manhattan, NY 10019 2017-11-15
NOCELLO 257 West 55 Street, Manhattan, NY 10019 2017-11-08

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Dataset Information

Data Provider New York City Department of Health and Mental Hygiene (DOHMH)
Jurisdiction New York City

This dataset includes 80k food service establishments inspected by New York City Department of Health and Mental Hygiene (DOHMH).

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