What is Gramercy Kitchen's health inspection score?

Gramercy Kitchen has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gramercy Kitchen last inspected?

Gramercy Kitchen was last inspected on May 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gramercy Kitchen have?

Gramercy Kitchen has 11 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gramercy Kitchen safe to eat at?

Gramercy Kitchen has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Gramercy Kitchen serve?

Gramercy Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gramercy Kitchen

Name: Gramercy Kitchen
Address: 184 3 AVENUE, Manhattan, 10003
Rating: 0

184 3 AVENUE, Manhattan

Last Inspected: 5/12/2026

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0Poor

American•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 22% of american restaurants

Unknown

1 inspection

Last: May 12, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-135

Final Score

Impact Breakdown

High Priority

-40 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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184 3 AVENUE, Manhattan, NY 10003

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Inspection History

1 record on file

1 Cycle Inspection / Initial Inspection

May 26

Cycle Inspection / Initial Inspection InspectionLatest

10 High1 Med

11 total6 risk factors

0/100inspection score

−105 pts

High Priority (10)

−100 pts

06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
02GCold 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.Risk Factor−10
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
10FNon-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.−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
03CUnclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−105 pts

Risk factor bonus (6× +5)−30 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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