At a glance
CleanCleaver food safety systematic review results
What happened?
32point violations
5 problems found · 4 marked critical · Routine health department inspection · Oct 5, 2026
Is that a lot?
Most food places here got 10 to 24 point violations. 5 O'clock Somewhere got more than most.
Compared with 21,170 New York City food places. Each place's last routine inspection counts.
What was found out about 5 O'clock Somewhere?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Cold food above 41°F 02GHow to fixFix it
- Marked critical: No certified food protection manager on record 04AHow to fixFix it
- Marked critical: Bare hands on ready-to-eat food 04CHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For 5 O'clock Somewhere's team
Is this your place?
Welcome, 5 O'clock Somewhere. We'll walk through this together, one item at a time. To log the fixes, claim 5 O'clock Somewhere first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim 5 O'clock SomewhereWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cold food above 41°FThe health department found: “Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or…”
First step: If food is out of range
Then the next one: No certified food protection manager on record
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-301.11, Food Code 3-302.11, Food Code 2-402.11.
Try it yourself
Fix and log it: Cold food above 41°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in New York City that keep their kitchens clean and put their guests' health first?
Claim 5 O'clock SomewhereWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From New York City Department of Health and Mental Hygiene · 3 inspections on record · Last checked Oct 7, 2026
The health department visited 2 times in the last 12 months (1 routine, 1 other).
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestOct 5, 2026Cycle Inspection / Initial Inspection32 points
This one: 32 points, inspected Oct 5, 2026.
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
02G 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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(2)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 5 O'clock Somewhere? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
No certified food protection manager on record
The department's words
04A Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-102.12
How can a restaurant or home fix this?
In CleanCleaver: Check the manager certificate is on file
A certified food protection manager
In CleanCleaver: Check the manager certificate is on file
Are you 5 O'clock Somewhere? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Bare hands on ready-to-eat food
The department's words
04C 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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-301.11
How can a restaurant or home fix this?
The rule
- Never touch ready-to-eat food with bare hands. Ready-to-eat means buns, bread, pastries, salad, cut fruit, cooked meat, desserts and ice.
- Use one of these instead:
- Tongs, spatulas or spoons
From Food Code 3-301.11
Using gloves the right way
3 more steps in the full guide Read the free guide
Gloves and no bare hands on ready-to-eat food
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 5 O'clock Somewhere? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
04H Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 5 O'clock Somewhere? Fix it
Not critical (1)
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
The department's words
28-06 Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
EarlierOct 5, 2026Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
The department's words
20-04 “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
EarlierOct 2, 2024Cycle Inspection / Initial Inspection12 points (A)
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
02G 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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Hair, rings or clothing not kept food-ready
The department's words
06A 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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of 5 O'clock Somewhere, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- No certified food protection manager on record In CleanCleaver: Check the manager certificate is on file
- Bare hands on ready-to-eat food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call 5 O'clock Somewhere
Ask for the manager. 5 O'clock Somewhere can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run 5 O'clock Somewhere?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- American
- Inspection type
- Cycle Inspection / Initial Inspection
- Result
- 32 points
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.