Ohhi Deli And Kitchen
148 EAST 28 STREET, 10016
Bangladeshi
9174727388
BScore: 26
Last inspected: August 26, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
August 26, 2025
Pre-permit (Operational) / Re-inspection
Violations were cited in the following area(s).
BScore: 26
02BHot TCS food item not held at or above 140 °F.
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.
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.
09BThawing procedure improper.
April 24, 2025
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 69
02BHot TCS food item not held at or above 140 °F.
02GCold 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.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.
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.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
09BThawing procedure improper.
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
09DFood service operation occurring in room or area used as living or sleeping quarters.
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.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.