Keur Coumba
125 West 116 Street, Manhattan, NY 10026
African Central Harlem South (212) 866-3900
Grade B · as of Aug 4, 2026
Keur Coumba was last inspected on August 4, 2026 and scored 24 points (B range). Inspectors found 4 violations, 3 of them critical, including signs of pests.
Latest inspection
August 4, 2026 · Cycle Inspection · Re-inspection
Score: 24 points (B range)
3 critical1 general-
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.
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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.
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CriticalPests
Flies or other nuisance pests were found.
Official wording (code 04N)
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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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.
Inspection history
11 inspections on record
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51 51 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 critical2 general Show violations
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CriticalFacility
Not enough refrigeration or hot-holding equipment to keep food at safe temperatures.
Official wording (code 05F)
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
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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.
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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.
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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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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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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
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Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)
2 paperwork Show violations
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PaperworkSigns & paperwork
Letter grade or Grade Pending card not posted.
Official wording (code 20-06)
Current letter grade or Grade Pending card not posted
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PaperworkSigns & paperwork
Required healthy-eating information wasn’t posted.
Official wording (code 20-08)
Failure to post or conspicuously post healthy eating information
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GP 2 points (A range)
Cycle Inspection · Reopening Inspection
The Health Department allowed this restaurant to re-open.
1 general Show violations
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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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Closed 12 points (A range)
Cycle Inspection · Reopening Inspection
The Health Department closed this restaurant at this inspection.
1 critical2 general Show violations
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CriticalPests
Live roaches were found.
Official wording (code 04M)
Live roaches in facility's food or non-food area.
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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.
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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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Closed 40 points (C range)
Cycle Inspection · Initial Inspection
The Health Department closed this restaurant at this inspection.
3 critical Show violations
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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.
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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.
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CriticalFacility
Not enough refrigeration or hot-holding equipment to keep food at safe temperatures.
Official wording (code 05F)
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
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Closed
Administrative Miscellaneous · Initial Inspection · Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed
The Health Department closed this restaurant at this inspection.
1 general Show violations
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GeneralOther
A nuisance or unsafe condition was allowed to exist.
Official wording (code 28-01)
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
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GP 2 points (A range)
Cycle Inspection · Reopening Inspection
The Health Department allowed this restaurant to re-open.
1 general Show violations
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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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Closed 57 points (C range)
Cycle Inspection · Initial Inspection
The Health Department closed this restaurant at this inspection.
4 critical2 general1 paperwork Show violations
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CriticalFacility
A hand-washing sink was missing, blocked, or not stocked with soap and towels.
Official wording (code 05D)
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
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CriticalPests
Live roaches were found.
Official wording (code 04M)
Live roaches in facility's food or non-food area.
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CriticalFood temperature
Previously cooked food wasn’t reheated to 165°F before being served hot.
Official wording (code 02C)
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
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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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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.
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GeneralOther
No contract with a licensed exterminator, or pest-control records missing.
Official wording (code 28-06)
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
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PaperworkFood handling
No “wash hands” sign at the hand sink.
Official wording (code 09E)
Wash hands sign not posted near or above hand washing sink.
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B 19 points (B range)
Cycle Inspection · Re-inspection
2 critical1 general Show violations
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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.
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CriticalPests
Live roaches were found.
Official wording (code 04M)
Live roaches in facility's food or non-food area.
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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.
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68 68 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.
5 critical3 general Show violations
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CriticalHygiene & sanitation
Wiping cloths were dirty or not kept in sanitizing solution.
Official wording (code 06F)
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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CriticalFood temperature
Cooked food wasn’t cooled down quickly enough.
Official wording (code 02H)
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
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CriticalPests
Live roaches were found.
Official wording (code 04M)
Live roaches in facility's food or non-food area.
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CriticalFood handling
No one supervising the kitchen held a Food Protection Certificate.
Official wording (code 04A)
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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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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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.
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GeneralOther
No contract with a licensed exterminator, or pest-control records missing.
Official wording (code 28-06)
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
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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.
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More in Central Harlem South
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.