Hilltop Park Alehouse
3821 BROADWAY, 10032
American
6464389293
AScore: 7
Last inspected: September 25, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
September 25, 2025
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 7
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
July 15, 2025
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 13
04LEvidence of mice or live mice in establishment's food or non-food areas.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
20-06Current letter grade or Grade Pending card not posted
July 15, 2025
Administrative Miscellaneous / Initial Inspection
Violations were cited in the following area(s).
N
04LEvidence of mice or live mice in establishment's food or non-food areas.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
20-06Current letter grade or Grade Pending card not posted
March 19, 2024
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
BScore: 16
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.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
July 18, 2023
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 18
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
28-01Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
July 18, 2023
Administrative Miscellaneous / Initial Inspection
Violations were cited in the following area(s).
N
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
28-01Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
April 6, 2023
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
CScore: 44
02ATime/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request• Pork, any food containing pork to or above 150 °F for 15 seconds• Mechanically tenderized or injected meats to or above 155 °F.• Whole meat roasts and beef steak to or above required temperature and time except per individual customer request• Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
02BHot TCS food item not held at or above 140 °F.
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
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.