At a glance
CleanCleaver food safety systematic review results
What happened?
44point violations
8 problems found · 5 marked critical · Health department inspection, Pre-permit (Operational) / Initial Inspection · Jan 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Skybar?
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: Raw food not kept apart from ready-to-eat food 04HHow to fixFix it
- Marked critical: Thermometer missing or reading wrong 04JHow to fixFix it
- Marked critical: Hand sink not ready to use 05DHow 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 Skybar's team
Is this your place?
Welcome, Skybar. We'll walk through this together, one item at a time. To log the fixes, claim Skybar 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 SkybarWe'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: Raw food not kept apart from ready-to-eat foodThe health department found: “Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with…”
First step: Top to bottom
Then the next one: Thermometer missing or reading wrong
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 3-302.11, Food Code 2-301.15, Food Code 4-603.16, Food Code Part 5-5.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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.
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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.
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Inspections
From New York City Department of Health and Mental Hygiene · 4 inspections on record · Last checked Oct 7, 2026
The health department visited 4 times in the last 12 months (4 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
LatestJan 16, 2026Pre-permit (Operational) / Initial Inspection44 points (N)
This one: 44 points (N), inspected Jan 16, 2026.
8 violations listed, 5 marked critical.
Critical (5)
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 Skybar? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Thermometer missing or reading wrong
The department's words
04J 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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Skybar? Fix 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 Skybar? 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
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.
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 Skybar? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Food-contact surfaces not cleaned or sanitized right
The department's words
06D Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Skybar? Fix it
Not critical (3)
Garbage uncovered or not taken out
The department's words
08B Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Skybar? Fix it
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 Skybar? Fix it
Cups, lids or to-go items stored wrong
The department's words
10H Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Food Code 4-903.11
How can a restaurant or home fix this?
In CleanCleaver: Log a cups and lids check
Cups, lids and to-go items stored right
In CleanCleaver: Log a cups and lids check
Are you Skybar? Fix it
EarlierJan 16, 2026Smoke-Free Air Act / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Flavored tobacco products sold, offered for sale
The department's words
15-21 Flavored tobacco products sold, offered for sale
EarlierJan 16, 2026Trans Fat / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
The department's words
16-02 The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
EarlierJan 16, 2026Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
The department's words
28-01 Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
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 Skybar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Cups, lids or to-go items stored wrong In CleanCleaver: Log a cups and lids check
Call Skybar
Ask for the manager. Skybar 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.
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
- American
- Inspection type
- Pre-permit (Operational) / Initial Inspection
- Result
- 44 points (N)
- 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.