Asian/asian Fusion · Manhattan
Singlish
17 East 13 Street, Manhattan, NY 10003
(646) 609-2633
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.6 (238)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50142097
13
Violation Points
6
Critical Violations
7
Total Citations
2025-04-08
Last Inspection
Recorded Violations History
Code 10F 2025-04-08
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 2025-04-08
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 05D 2025-03-18
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 2025-03-18
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 04J 2025-03-18
Properly 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.
⚠ CRITICAL VIOLATION Code 04A 2025-03-18
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 02A 2025-03-18
Time/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 • Gro
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