Chazz Palminteri Italian Restaurant
Last inspected: Mar 25, 2026
43
Score
Chazz Palminteri Italian Restaurant in Manhattan, NY, has undergone three inspections on record. The most recent inspection on March 25, 2026, resulted in a high-risk score of 41, with citations regarding handwashing facilities, equipment maintenance, and food protection protocols. Prior to this visit, the facility maintained a history of low-risk inspection results.
3
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 2 minor violations.
43
Oct 3, 2024
Cycle Inspection / Initial Inspection
1 critical violation. 2 minor violations.
78
Jul 31, 2024
Administrative Miscellaneous / Initial Inspection
1 minor violation.
95
Violations — Mar 25, 2026 Inspection
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.
06C
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.
05D
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.
10F
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.
02G
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.
04J
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Critical
Not Critical
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