Mediterranean · Manhattan
Lithos @ Ac Hotel New York Downtown
151 Maiden Lane, Manhattan, NY 10038
(646) 344-1890
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
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NYC Health Department Official Inspection
CAMIS ID: #50083467
61
Violation Points
17
Critical Violations
26
Total Citations
2026-05-01
Last Inspection
Recorded Violations History
Code 10B 2026-05-01
Anti-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.
⚠ CRITICAL VIOLATION Code 06F 2026-05-01
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 02G 2026-05-01
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.
⚠ CRITICAL VIOLATION Code 06D 2026-05-01
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10H 2026-05-01
Single 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.
Code 10G 2026-05-01
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 04A 2026-05-01
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 09C 2026-05-01
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
⚠ CRITICAL VIOLATION Code 05D 2026-05-01
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 accepta
⚠ CRITICAL VIOLATION Code 04H 2026-05-01
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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