Department of FoodieDepartment of Foodie
We stopped in to this H-mart to do some grocery shopping and noticed this mochi donut place next door. I've always wanted to try a mochi donut so I couldn't resist. They had tons of different donut flavors in the display case so it was a tough choice. Besides donuts they also have Korean corn dogs, which seems like an odd pairing. But those also looked tasty and I always wanted to try a Korean corn dog. Maybe next time!
Food was left exposed to possible contamination during storage, prep, or serving.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Contemporary, upscale property offering terrace dining & a gym, plus a rooftop bar with city views.
This was one of the most frustrating hotel experiences I have ever had. The issue was not a clogged drain. The issue was the room itself. We were assigned an accessible room on the 36th floor. The shower was designed in a way that allowed water to flow directly out onto the bathroom floor during a normal shower. Water flooded the bathroom every time. What made this even more concerning was that the bathroom door already showed visible water damage from previous leaks. This clearly was not a n
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
No working thermometer in the fridge or hot-holding unit.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of rats was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
No working thermometer in the fridge or hot-holding unit.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Single-use items were reused, or not used where required.
Someone was eating, drinking, or vaping in the food-prep area.
Food surfaces weren't washed and sanitized between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Single-use items were reused or left unprotected.
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.
Evidence of rats was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
The best Guatemalan ceviche that I have ever had.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No one on shift holds the required food-safety certificate.
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Food was left exposed to possible contamination during storage, prep, or serving.
Flies were present in the space.
Evidence of mice was found on site.
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No food thermometer available to check cooking and holding temperatures.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of mice was found on site.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
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.
No pest-control contract or extermination records on file.
Modern lodging with free Wi-Fi & hot breakfast, plus a fitness room & business center.
What to order: incredible waffles · freshly baked cookies · plenty of hot breakfast choicesLoved our stay at this little gem in nyc! The staff was very very helpful and friendly. They held our bags 2 separate times while we explored the city before check in and after check out. Check in was a breeze and they gave us cookies and snacks. The room was clean and comfy. The free breakfast was excellent. Lots of selection: bacon, mini egg and cheese omelettes, potatoes, bread selections, muffins, waffle station, and lots of drinks. The drink counter with tea, coffee, hot chocolate and ice w
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Modern Midtown hotel featuring chic rooms & a fitness room, plus free breakfast & WiFi.
Enjoyed the location near Madison Square Garden to go see a show. Room 202 was tiny but clean. The view was non existant which was sad . Shout out to front desk for allowing me to get an early check in which I appreciated. Traveling from Canada so I needed a good rest before heading out for the show. Bottles of water at 3$ in the room was not a good surprise. Hilton honor members should get at least one no charge at the very least, that's my opinion. Again, this hotel is a walkable distance to
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
No one on shift holds the required food-safety certificate.
Pre-cooked packaged food wasn't heated to a safe temperature in time.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Casual lodging featuring warmly decorated rooms, plus free breakfast & airport shuttle service.
What to order: biscuits and gravy · chicken sandwich (bar‑menu) · wings (bar‑menu)This hotel (Room 603) had a clean room and bathroom with a 65 inch TV. The bathroom had mild and pleasant soap and shower gel. The highlight of the hotel was a little well stocked bar and small seating restaurant. We had a piping hot chicken sandwich and wings and they were both quite good. The waitress was pleasant and helpful. Breakfast had fresh biscuits and gravy, waffles, fresh fruit and various juice options. I would recommend this as a good stay option near JFK as it broke up the overseas
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
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.
Live roaches were found on site.
Flies were present in the space.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Damaged canned food wasn't set aside and marked 'do not use'.
Food surfaces weren't washed and sanitized between uses.
Kitchen equipment was improperly built, placed, or maintained.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Contaminated food was kept instead of being thrown out.
Food surfaces weren't washed and sanitized between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Flies were present in the space.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No pest-control contract or extermination records on file.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Evidence of mice was found on site.
No food thermometer available to check cooking and holding temperatures.
No one on shift holds the required food-safety certificate.
No pest-control contract or extermination records on file.
Adulterated or mislabeled food was kept or offered for sale.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cooked food wasn't cooled down fast enough to be safe.
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.
Evidence of mice was found on site.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Rough experience at the H. I always felt like construction was happening but nothing was ever fixed. No paper towels, soap, TP. Elevators always out. Some instructors were ok, but they never stuck to office hours, returned calls or emails. IDK I have so many loans I'm paying off but not sure I shouldn't have gone to Baruch instead. In my next life...
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Evidence of mice was found on site.
Flies were present in the space.
Contaminated food was kept instead of being thrown out.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
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 surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Ventilation can't keep up with the grease, steam, or smoke.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Modern urban performance space hosting innovative theater, dance, music, puppetry & visual arts.
We came to see a play named DEAR JOHN. Writer & performer is RACHEL LIN. It was based on Rachel's real life. It was very engagimg and we truly enjoyed the play. The staff of the HERE Arts Center was very nice and friendly. The show was downstair in the Dorothy B. Williams Theater. It is small and cozy - about 70 seats - so you felt like you were actually in "the same room" with the actor. The stage has state-of-the-art lighting and sound system. We were quite entertained. These small performance
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
The required wash-your-hands sign wasn't posted.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Lighting is too dim, or bulbs over food areas aren't shatterproof.
No working thermometer in the fridge or hot-holding unit.
Airport hotel with fitness center, pool & American restaurant, plus a free shuttle.
What to order: Excellent burgerLet me do you all a favor, don't stay here. It is old and rundown but it was clean. The staff are kind, but that's it. When we were staying here the AC was out. It wasn't just our room it was literally every room. There is a Marriott down the street we ended up staying at, brand new with breakfast included at a similar price point. Do yourself a favor and stay there. Btw even though the room had no AC they wouldn't give us a refund. Also valet parking is $50/night at the Hilton:
Food surfaces weren't washed and sanitized between uses.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
High-rise lodging in the heart of Times Square, with city views, a sleek bar & a laid-back eatery.
We had a great stay here. Although only one night, it was perfectly located in Times Square. It was easy to get to public transit, restaurants, and activities. Even with the hotel being in the middle of Time Square, the hotel felt safe with plenty of securlty. We enjoyed the sklyline view from our window. The room was clean and good size, especially for New York standards. Food was a little pricier, but to be expected in the city. I would definitely visit again.
Flies were present in the space.
Food surfaces weren't washed and sanitized between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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