Knock Out Cafe
530 EAST 13 STREET, 10009
Coffee/Tea
5126263642
AScore: 10
Last inspected: April 8, 2026
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
April 8, 2026
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 10
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
January 7, 2026
Pre-permit (Operational) / Reopening Inspection
Establishment re-opened by DOHMH.
PScore: 0
January 6, 2026
Pre-permit (Operational) / Reopening Inspection
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
NScore: 31
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
10FNon-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.
December 18, 2025
Pre-permit (Operational) / Initial Inspection
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
NScore: 133
02BHot TCS food item not held at or above 140 °F.
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
04JProperly 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.
04LEvidence of mice or live mice in establishment's food or non-food areas.
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
05DNo 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.
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.
06CFood, 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.
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10BAnti-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.
10HSingle 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.