Korean · Manhattan
Mari:ne
135 West 41 Street, Manhattan, NY 10036
(201) 893-1848
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.5 (406)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
C
DOH SANITARY GRADE
28+ Points · Critical Remediation Status
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50137610
55
Violation Points
8
Critical Violations
12
Total Citations
2026-03-31
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04C 2026-03-31
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
⚠ CRITICAL VIOLATION Code 06A 2026-03-31
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
⚠ CRITICAL VIOLATION Code 04A 2026-03-31
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 10G 2026-03-31
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 02G 2026-03-31
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 02B 2026-03-31
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06D 2026-03-31
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10F 2026-03-31
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.
⚠ CRITICAL VIOLATION Code 02G 2025-08-14
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.
Code 10F 2025-08-14
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.
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4.5 / 5.0 (1)
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