Grill Point
1215 Lexington Avenue, Manhattan, NY 10028
Jewish/Kosher Upper East Side-Carnegie Hill (516) 945-4463
Grade Pending · as of Sep 1, 2026
Grill Point was last inspected on September 1, 2026 and scored 8 points (A range). Inspectors found 2 violations, 1 of them critical.
Latest inspection
September 1, 2026 · Cycle Inspection · Reopening Inspection
Score: 8 points (A range)
1 critical1 generalThe Health Department allowed this restaurant to re-open.
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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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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.
Inspection history
4 inspections on record
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Closed 70 points (C range)
Cycle Inspection · Initial Inspection
The Health Department closed this restaurant at this inspection.
6 critical3 general Show violations
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CriticalFood handling
Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.
Official wording (code 04H)
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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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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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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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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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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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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GeneralFacility upkeep
Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.
Official wording (code 10H)
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
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A 5 points (A range)
Cycle Inspection · Re-inspection
2 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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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.
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45 45 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.
6 critical1 general Show violations
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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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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
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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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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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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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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More in Upper East Side-Carnegie Hill
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 2 months ago. Always confirm with the official record.