American · New York City, NY

Fairfield Inn & Suites

181 3 Avenue

Last inspected Nov 2, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Violations cited

Get the Next Inspection, Free.

We'll email you when Fairfield Inn & Suites has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Fairfield Inn & Suites last inspected?: The most recent inspection on record was on Nov 2, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Violations cited” (official score 33).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Nov 13, 2023 to Nov 2, 2026.
Has Fairfield Inn & Suites ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 13, 2023.

The Full Inspection History

4 inspections

Cycle Inspection / Initial Inspection

Nov 2, 2026

Violations cited

Official score: 33 · Understand This Area’s Scale

2 recorded violations

criticalCode 05HContamination

Official Wording

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

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

criticalCode 02DFood temperature

Official Wording

Commercially processed pre-cooked TCS in hermetically sealed containers and precooked TCS in intact packages from non-retail food processing establishments not heated to 140 °F within 2 hours of removal from container or package.

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

Official record from NYC Department of Health and Mental Hygiene, Nov 2, 2026 · Original Source

Cycle Inspection / Initial Inspection

Mar 27, 2025

A Grade

Official score: 12 · Understand This Area’s Scale

4 recorded violations

minorCode 09EHandwashing

Official Wording

Wash hands sign not posted near or above hand washing sink.

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

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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

minorCode 10BWater, plumbing, and sewage

Official Wording

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.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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

Official record from NYC Department of Health and Mental Hygiene, Mar 27, 2025 · Original Source

Administrative Miscellaneous / Re-inspection

Nov 13, 2023

Violations cited

2 recorded violations

minorCode 20-01Other

Official Wording

Allergen or intolerance notice not translated into common language when required

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 20-04Equipment and utensils

Official Wording

“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.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from NYC Department of Health and Mental Hygiene, Nov 13, 2023 · Original Source

Cycle Inspection / Re-inspection

Nov 13, 2023

A Grade

Official score: 13 · Understand This Area’s Scale

2 recorded violations

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.