What is Meem Spicy Grocery And Deli's health inspection score?

Meem Spicy Grocery And Deli has a SafeDine safety score of 19 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Meem Spicy Grocery And Deli last inspected?

Meem Spicy Grocery And Deli was last inspected on May 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Meem Spicy Grocery And Deli have?

Meem Spicy Grocery And Deli has 42 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Meem Spicy Grocery And Deli safe to eat at?

Meem Spicy Grocery And Deli has a safety score of 19/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Meem Spicy Grocery And Deli serve?

Meem Spicy Grocery And Deli serves Bangladeshi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Meem Spicy Grocery And Deli

Name: Meem Spicy Grocery And Deli
Address: 160 EAST 28 STREET, Manhattan, 10016
Rating: 19

160 EAST 28 STREET, Manhattan

Last Inspected: 5/6/2026

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0Poor

Bangladeshi•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 36% of bangladeshi restaurants

Stable

6 inspections

Last: May 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

15x

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-80

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 20/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (19/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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160 EAST 28 STREET, Manhattan, NY 10016

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Violation Timeline

Aug 2025

1 inspections

8 high priority

2 intermediate

Aug

Oct 2025

1 inspections

10 high priority

1 intermediate

Dec 2025

2 inspections

3 high priority

4 intermediate

Dec

Mar 2026

1 inspections

8 high priority

1 intermediate

May 2026

1 inspections

4 high priority

1 intermediate

May

Inspection History

6 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection2 Cycle Inspection / Reopening Inspection

May 26

Cycle Inspection / Re-inspection InspectionLatest

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 pts

04JProperly 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.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

8 High1 Med

9 total5 risk factors

0/100inspection score

−85 pts

High Priority (8)

−80 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
10BAnti-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.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
10FNon-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.−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04NFilth 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.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−85 pts

Risk factor bonus (5× +5)−25 pts

Dec 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-opened by DOHMH.

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10BAnti-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.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-closed by DOHMH.

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04NFilth 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.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (2)

−10 pts

10FNon-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Cycle Inspection / Initial Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

10 High1 Med

11 total8 risk factors

0/100inspection score

−105 pts

High Priority (10)

−100 pts

05DNo 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.−10
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
04NFilth 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.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06CFood, 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.Risk Factor−10
02GCold 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.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−105 pts

Risk factor bonus (8× +5)−40 pts

Aug 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

8 High2 Med

10 total7 risk factors

0/100inspection score

−90 pts

High Priority (8)

−80 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04NFilth 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.Risk Factor−10
04JProperly 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.Risk Factor−10
06APersonal 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.Risk Factor−10
06CFood, 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.Risk Factor−10
05DNo 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.−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
09EWash hands sign not posted near or above hand washing sink.−5

Base deductions−90 pts

Risk factor bonus (7× +5)−35 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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