MARI:NE health grade & inspection history

Latest NYC health inspection

Health inspection snapshot

Inspection details

Latest health code violations

• 02B
  Critical violation

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

• 02G
  Critical violation

  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.

• 04A
  Critical violation

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 04C
  Critical violation

  Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

• 06A
  Critical violation

  Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

• 06D
  Critical violation

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 10F

  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.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Score trend

MARI:NE inspection history

35 more inspection points than the previous comparable inspection. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

Repeat patterns

Recurring violation codes

Items recorded in at least two separate inspection events. Recurrence adds context but does not indicate that an issue is still present today.

• 02G
  Recorded in 2 inspections

  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.

• 06A
  Recorded in 2 inspections

  Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

• 06D
  Recorded in 2 inspections

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 10F
  Recorded in 2 inspections

  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.

• 10G
  Recorded in 2 inspections

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Official location

MARI:NE on the map

Common questions

MARI:NE inspection FAQ