Irish · Manhattan
Kelly's Sports Bar
1154 2 Avenue, Manhattan, NY 10065
(332) 237-2800
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
PENDING
DOH SANITARY GRADE
Inspection Cycle in Progress
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NYC Health Department Official Inspection
CAMIS ID: #50167393
0
Violation Points
10
Critical Violations
18
Total Citations
2025-10-22
Last Inspection
Recorded Violations History
Code 10D 2025-10-17
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Code 10G 2025-10-17
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 10B 2025-10-17
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 05C 2025-10-17
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
Code 10F 2025-10-17
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 06C 2025-10-17
Food, 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.
⚠ CRITICAL VIOLATION Code 04J 2025-10-17
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 04H 2025-10-17
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Code 08A 2025-10-07
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 02H 2025-10-07
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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