Sweet Talk was last inspected on June 1, 2024 and scored 11 points (A range). Inspectors found 3 violations, 1 of them critical.
Latest inspection
June 1, 2024 · Cycle Inspection · Initial Inspection
Score: 11 points (A range)
1 critical2 general-
CriticalHygiene & sanitation
Surfaces that touch food weren’t properly washed and sanitized.
Official wording (code 06D)
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 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.
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GeneralFood handling
Food-contact surfaces were in poor repair.
Official wording (code 09C)
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Inspection history
3 inspections on record
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A 12 points (A range)
Cycle Inspection · Re-inspection
2 critical Show violations
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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CriticalPests
Mice, or signs of mice, were found.
Official wording (code 04L)
Evidence of mice or live mice in establishment's food or non-food areas.
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22 22 points (B range)
Cycle Inspection · Initial Inspection
Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
3 critical2 general Show violations
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CriticalHygiene & sanitation
Surfaces that touch food weren’t properly washed and sanitized.
Official wording (code 06D)
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
-
CriticalFood handling
Workers touched ready-to-eat food with bare hands.
Official wording (code 04C)
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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CriticalHygiene & sanitation
Food or supplies weren’t protected from contamination during storage, prep, or service.
Official wording (code 06C)
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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GeneralFacility upkeep
Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.
Official wording (code 10H)
Proper sanitization not provided for utensil ware washing operation.
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GeneralFood handling
Frozen food was being thawed the wrong way.
Official wording (code 09B)
Thawing procedures improper.
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Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 2 years ago. Always confirm with the official record.