At a glance
CleanCleaver food safety systematic review results
What happened?
39point violations
5 problems found · 4 marked critical · Routine health department inspection · Jul 20, 2026
Is that a lot?
Most food places here got 10 to 24 point violations. Benton 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 Benton?
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: Hot food below 135°F 02BHow to fixFix it
- Marked critical: Sewage or wastewater not disposed of right 04FHow to fixFix it
- Marked critical: Sewage or wastewater not disposed of right 05AHow 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 Benton's team
Is this your place?
Welcome, Benton. We'll walk through this together, one item at a time. To log the fixes, claim Benton 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 BentonWe'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: Hot food below 135°FThe health department found: “Hot TCS food item not held at or above 140 °F.”
First step: If food is out of range
Then the next one: Sewage or wastewater not disposed of right
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 2-301.15, Food Code 3-302.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Hot food below 135°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 BentonWe'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 · 16 inspections on record · Last checked Oct 7, 2026
The health department visited 4 times in the last 12 months (1 routine, 3 other).
Fewer point violations than last time (47 → 39). That takes a team.
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
LatestJul 20, 2026Cycle Inspection / Initial Inspection39 points
This one: 39 points, inspected Jul 20, 2026.
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by New York City Department of Health and Mental Hygiene
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)(1)
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 Benton? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Sewage or wastewater not disposed of right
The department's words
04F Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
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
Sewage or wastewater not disposed of right
The department's words
05A Sewage disposal system is not provided, improper, inadequate or unapproved.
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
The department's words
05D 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 acceptable hand-drying device.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Benton? Fix it
Not critical (1)
Shelves and surfaces need cleaning
The department's words
10F 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.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Benton? Fix it
EarlierJul 20, 2026Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Current letter grade or Grade Pending card not posted
The department's words
20-06 Current letter grade or Grade Pending card not posted
EarlierJun 28, 2026Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierApr 25, 2026Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierAug 23, 2025Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierMay 31, 2025Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierMay 10, 2025Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierMay 4, 2025Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierApr 26, 2025Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierDec 24, 2024Cycle Inspection / Re-inspection17 points (B)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05D 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 acceptable hand-drying device.
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
Raw food not kept apart from ready-to-eat food
The department's words
06C 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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
09E Wash hands sign not posted near or above hand washing sink.
EarlierOct 19, 2024Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierOct 13, 2024Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierOct 5, 2024Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierSep 14, 2024Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
EarlierJul 30, 2024Cycle Inspection / Initial Inspection47 points
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by New York City Department of Health and Mental Hygiene
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
Pests seen inside: fruit flies
The department's words
04N Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
The department's words
05H No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
EarlierMay 11, 2024Inter-Agency Task Force / Initial Inspection0 points
No violations listed in the data.
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 Benton, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Benton
Ask for the manager. Benton can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
About 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
- Japanese
- Inspection type
- Cycle Inspection / Initial Inspection
- Result
- 39 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.