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Frozen Desserts · SoHo, Manhattan

Gelateria Gentile

229 Elizabeth Street, Manhattan 10012 · 9174095978

A NYC grade
85 Clean Score
5 Inspection score
Dec 10, 2024 Last inspection

Most recent inspection

Cycle Inspection / Initial Inspection

Inspection history

Dec 10, 2024 · Grade A · Score 5

Cycle Inspection / Initial Inspection

  • 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. (critical)
Jun 21, 2023 · Grade A · Score 4

Pre-permit (Operational) / Re-inspection

  • 08B — Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance. (critical)
  • 10A — Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (critical)
May 3, 2023 · Grade N/A · Score 27

Pre-permit (Operational) / Initial Inspection

  • 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
  • 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. (critical)
  • 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
  • 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
  • 04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (critical)

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