Department of FoodieDepartment of Foodie
I added some photos of the period I worked to better reflect the scale of the place and the working environment. A professional and organized production area
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
This was such a fun time! Great performance and interactions. Didn’t like drink selections but you can’t win them all. Neighborhood has no parking and a little sketchy but didn’t feel unsafe.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of rats was found on site.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
The required wash-your-hands sign wasn't posted.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No food thermometer available to check cooking and holding temperatures.
Flies were present in the space.
Food surfaces weren't washed and sanitized between uses.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Informal hotel featuring a 24-hour exercise room, plus free Wi-Fi & a breakfast buffet.
What to order: fresh fruit smoothies · cheesy eggs · sausage patties · chocolate wafflesWe stayed there from April 5th to 11th, 2026. The staff was very friendly, the hotel was clean, and the room was cleaned daily, with fresh towels. The room was a bit small, but the quality of the staff more than made up for it! The breakfast was plentiful, perfect for brunch! We came for our grandson's 10th birthday. A staff member, who I believe was one of the managers, offered us a freshly made smoothie and was incredibly kind to get the other guests involved in singing "Happy Birthday" to him
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces are too worn or badly built to be properly cleaned.
Frozen food was thawed in an unsafe way.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No working thermometer in the fridge or hot-holding unit.
Coney Island amusement park with thrill rides for kids & adults, carnival games & snack foods.
What to order: Coney Island Custard (gelato) at Coney's Cones · enormous torta or cemita at Doña ZitaLuna Park is super fun and free to parooz and wander around! This iconic amusement park is bright and retro, packed with rides, games, food and treats! Highly recommend taking the subway down to Coney Island, lots of cool views and it’s only $3. We really had fun next door at Deno’s, which is free to enter as well as the pier. Beautiful beach area, soft fluffy sand! So fun, a Coney Island and NYC gem!
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces weren't washed and sanitized between uses.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.
Bright hotel offering polished rooms with exercise gear, plus a 24-hour gym & a bar/restaurant.
What to order: Waffles with turkey bacon and hard‑boiled egg · Fresh‑squeezed orange juice · SmoothiesWe recently stayed at Even Hotels Times Square South, and it was an amazing experience and just as good as we remembered from our stay about seven years ago. The room was incredibly comfortable, especially the bed, and we were really impressed by how quiet it was, even being right in Midtown. The blackout shades were a huge plus and made it easy to get a great night’s sleep. The entire hotel feels modern, high-tech, and very clean. Everything was spotless, and the design from the rooms to the
Contaminated food was kept instead of being thrown out.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food surfaces are too worn or badly built to be properly cleaned.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No one on shift holds the required food-safety certificate.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
The required wash-your-hands sign wasn't posted.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Dishes and utensils weren't being properly washed and sanitized.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Dishes and utensils weren't being properly washed and sanitized.
Food surfaces weren't washed and sanitized between uses.
Kitchen equipment was improperly built, placed, or maintained.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Kitchen equipment was improperly built, placed, or maintained.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Clean utensils were stored where they could get dirty again.
Beautiful building. So grateful for CUNY♥️ Hands down the best education institution/ system in the nation!
No one on shift holds the required food-safety certificate.
Contaminated food was kept instead of being thrown out.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Despicable fund, not trustworthy. When the market is good, they will take our commission, when the market is bad, they will lose all our money. Avoid at all your cost
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Garbage was kept in open or leaky containers, which attracts pests.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Flies were present in the space.
No one on shift holds the required food-safety certificate.
Live roaches were found on site.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
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