B

Margon Restaurant

136 West 46 Street, Manhattan, NY 10036

Latin American Midtown-Midtown South (212) 354-5013

Grade B · as of Apr 1, 2026

Margon Restaurant was last inspected on April 1, 2026 and scored 19 points (B range). Inspectors found 4 violations, 3 of them critical, including signs of pests.

Latest inspection

April 1, 2026 · Cycle Inspection · Re-inspection

B

Score: 19 points (B range)

3 critical1 general
  • CriticalPests

    Live roaches were found.

    Official wording (code 04M)

    Live roaches in facility's food or non-food area.

  • 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.

  • CriticalHygiene & sanitation

    Food or supplies weren’t protected from contamination during storage, prep, or service.

    Official wording (code 06C)

    Food, 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.

  • GeneralPests

    The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

    Official wording (code 08A)

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

ABJun 20, 2024: 262624/06Jan 10, 2025: 252525/01Feb 20, 2026: 414126/02Apr 1, 2026: 191926/04
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

6 inspections on record

  1. 41 41 points (C range)

    Cycle Inspection · Initial Inspection

    Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

    4 critical3 general Show violations
    • 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.

    • CriticalFood temperature

      Hot food was being held below 140°F, where bacteria can grow.

      Official wording (code 02B)

      Hot TCS food item not held at or above 140 °F.

    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      Food, 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.

    • 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.

    • GeneralPests

      The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

      Official wording (code 08A)

      Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      Anti-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.

    • 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.

  2. –

    Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

    2 paperwork Show violations
    • PaperworkSigns & paperwork

      Order or notice posted or required to be posted by the Department mutilated, obstructed or removed.

    • PaperworkSigns & paperwork

      Failure to comply with an order of the Board of Health, Commissioner or Department.

  3. B 25 points (B range)

    Cycle Inspection · Re-inspection

    3 critical1 general Show violations
    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

    • CriticalFacility

      A harmful gas or vapor was detected.

      Official wording (code 05B)

      Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      Food, 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.

    • 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.

  4. 26 26 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 critical1 general Show violations
    • 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.

    • CriticalFood temperature

      Hot food was being held below 140°F, where bacteria can grow.

      Official wording (code 02B)

      Hot TCS food item not held at or above 140 °F.

    • CriticalFood source

      Juice packaged on site was missing its label or warning.

      Official wording (code 03I)

      Juice packaged on premises with no or incomplete label, no warning statement

    • GeneralOther

      Adulterated or mislabeled food was on the premises.

      Official wording (code 28-05)

      Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away

  5. –

    Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

    1 paperwork Show violations
    • PaperworkSigns & paperwork

      Letter grade or Grade Pending card not posted.

      Official wording (code 20-06)

      Current letter grade or Grade Pending card not posted

More in Midtown-Midtown South

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 7 months ago. Always confirm with the official record.