Italian · New York City, NY

Casino

171 East Broadway

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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Grade pending

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Casino last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade pending” (official score 27).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, including 3 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Dec 3, 2024 to Oct 22, 2026.
Has Casino ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 3, 2024.

The Full Inspection History

3 inspections

Cycle Inspection / Re-inspection

Oct 22, 2026

Grade pending

Official score: 27 · Understand This Area’s Scale

4 recorded violations

minorCode 10FCleaning and sanitizing

Official Wording

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.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 03BFood source and labeling

Official Wording

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 06AHandwashing

Official Wording

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.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Apr 7, 2026

Violations cited

Official score: 35 · Understand This Area’s Scale

5 recorded violations

criticalCode 02AFood temperature

Official Wording

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 • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

In Plain English

More about food kept at an unsafe temperature

criticalCode 02BFood temperature

Official Wording

Hot TCS food item not held at or above 140 °F.

In Plain English

More about food kept at an unsafe temperature

criticalCode 06FCleaning and sanitizing

Official Wording

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 06AHandwashing

Official Wording

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

In Plain English

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Apr 7, 2026 · Original Source

Cycle Inspection / Initial Inspection

Dec 3, 2024

A Grade

Official score: 13 · Understand This Area’s Scale

2 recorded violations

criticalCode 02BFood temperature

Official Wording

Hot TCS food item not held at or above 140 °F.

In Plain English

More about food kept at an unsafe temperature

criticalCode 06CContamination

Official Wording

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.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Dec 3, 2024 · Original Source