Department of FoodieDepartment of Foodie
My experience at Terrace on the Park was extremely disappointing. From the moment I arrived, the venue failed to meet the expectations that its reputation and pricing seem to promise. The facility felt outdated, poorly maintained, and lacking the attention to detail that guests deserve. The service was one of the biggest problems. Staff members often appeared disorganized, blacked out like a phantom, and unprepared, which created unnecessary frustration throughout the event. Communication was
Evidence of mice was found on site.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
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.
Fashionable hotel offering free continental breakfast with locally sourced food & drinks.
The Broome Hôtel is in a perfect location in the heart of SoHo. However.. I don’t understand where the 4 stars are. There is NO extra service provided such as parking / rooms service / common spaces where to work from / pool / gym.. nothing. Receptionists are nice but every time I asked for information the answer was “I don’t know”. Overall the hotel is cute especially for the location but definitely not at the level of a 4 stars one.
Cleaning chemicals were stored where they could get into food.
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.
Classy yet funky concert venue with diverse acts offers table service in theater & bar in front.
What to order: Buffalo pomegranate chicken wings · Cocktails · Eggplant parmesanI did an event at the cutting room last Saturday. Let me tell you if you're looking to have the absolute time of your life. There is no greater place in NYC and I've been EVERYWHERE. The Rubix Cube band is simply Jaw Dropping entertainment and i look forward to their event every year. Simply the pinnacle of entertainment and memories to last a lifetime. I am sincerely grateful for their hospitality and amazing care for their guests and attendants. Not to mention how amazing everything looked. Ca
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
Dishes and utensils weren't being properly washed and sanitized.
Packaging equipment isn't approved by the Department.
Trendy boutique hotel in a converted 1865 dorm with quirky rooms, loaner bikes & a coffee shop.
What to order: Oysters · Frozen NegroniTruly, nothing could have prepared me for the warmest of welcomes from Elvis and the team. I was immediately armed with a chic water bottle, an especially good coffee and whisked up to my room. The space was generous, as in cavernous, and faced a garden. You couldn’t make up the proportions, let alone two walk in wardrobes. The robes were so fluffy and heavy they couldn’t fit in suitcase- clever on the hotels part and divine for me. The service was exceptional and the vibe cool- without trying.
Food was left exposed to possible contamination during storage, prep, or serving.
Flies were present in the space.
Kitchen equipment was improperly built, placed, or maintained.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Elegant hotel offering rooms & suites with understated decor, plus a spa, a gym & fine dining.
What to order: Handmade pastas · Butter-poached lobster (Astice) · Grilled octopus (Polipo) · TiramisuFantastic stay overall. The service was truly exceptional and exactly what you would expect from a true 5-star hotel. The room was beautiful, spacious, and very comfortable—especially impressive for NYC, where larger rooms can be hard to find. The only downsides for me were the view, breakfast restaurant on the 2nd floor, and the gym. Breakfast felt underwhelming compared with the rest of the hotel experience, and the gym felt a bit cramped and enclosed since there are no windows. Aside from th
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
I went to Market Hotel for the first time last night for a “Recession Pop” party and had so much fun! They were playing 2008 hits like Rihanna, Lady Gaga, and Christina Aguilera, and everyone was dancing nonstop. The energy was amazing but still very chill. People were just enjoying themselves and vibing.Watching the subway pass by through the windows while dancing was such a unique NYC experience. I also tried two Frozen Passionfruit drinks. So delicious.Definitely recommend if you’re looking f
No written procedure for safely refilling reusable containers.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Garbage was kept in open or leaky containers, which attracts pests.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
The required wash-your-hands sign wasn't posted.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Fashionable venue with sophisticated quarters, plus a stylish lounge/bar with a rooftop patio.
Here’s a cleaner, stronger version of your review while keeping your tone firm and direct: I usually try to give businesses the benefit of the doubt, but under no circumstances should you book this hotel. The service was absolutely unacceptable. Even with an economy room, there is no excuse for the condition we experienced. The bed was uncomfortable and appeared unsanitary—the sheets and mattress seemed moldy, as if they hadn’t been properly cleaned or changed. I understand there is a nightclu
Food surfaces weren't washed and sanitized between uses.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
What to order: Kung Pao Calamari · Tuna TartareHad the best time ever! Great place to get some rest and relaxation. It’s really interesting place with a unique library bars and epic upstairs restaurant! If you can afford it… and are connected… I’d try it!
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Contaminated food was kept instead of being thrown out.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
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.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cold food was held above 41°F, warm enough for bacteria to grow.
Flies were present in the space.
No one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
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.
Flies were present in the space.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cafe with a vast board game library, WiFi, coffee & a seasonal menu of sandwiches & light eats.
What to order: Cheese Pizza15 dollars an hour for a table. Unless you’re not playing board games. Very cozy atmosphere and perfect if you and your friends love board games. Not a huge selection of drinks but enough. They host a lot of events and the people there for the events get priority when it comes to tables. My friends and I got lucky and it wasn’t too busy when we were there so we got to sit for however long we wanted.
Evidence of mice was found on site.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Cold food was held above 41°F, warm enough for bacteria to grow.
I am beyond frustrated with Thuma’s customer service and communication, which were absolutely abysmal. When I placed an order for a full living room set in October—spending nearly $10,000—I was explicitly told that delivery would not occur until mid-January. I made it very clear that I was hosting both Thanksgiving and Christmas and asked whether anything could be done to accommodate that timeline. I was flatly told no. I have since learned that the furniture was ready for delivery nearly two
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 restroom was missing basics like toilet paper, a bin, or a self-closing door.
The required wash-your-hands sign wasn't posted.
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.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No food thermometer available to check cooking and holding temperatures.
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.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were found on site.
No food thermometer available to check cooking and holding temperatures.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Frozen food was thawed in an unsafe way.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
The required wash-your-hands sign wasn't posted.
Food surfaces are too worn or badly built to be properly cleaned.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were 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.
No working thermometer in the fridge or hot-holding unit.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
Kitchen equipment was improperly built, placed, or maintained.
No written procedure for safely refilling reusable containers.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
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.
Food surfaces are too worn or badly built to be properly cleaned.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No working thermometer in the fridge or hot-holding unit.
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