What is Ut 47 Kitchen & Bar's health inspection score?

Ut 47 Kitchen & Bar has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ut 47 Kitchen & Bar last inspected?

Ut 47 Kitchen & Bar was last inspected on May 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ut 47 Kitchen & Bar have?

Ut 47 Kitchen & Bar has 18 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ut 47 Kitchen & Bar safe to eat at?

Ut 47 Kitchen & Bar has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ut 47 Kitchen & Bar serve?

Ut 47 Kitchen & Bar serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ut 47 Kitchen & Bar

Name: Ut 47 Kitchen & Bar
Address: 683 9 AVENUE, Manhattan, 10036
Rating: 29

683 9 AVENUE, Manhattan

Last Inspected: 5/16/2026

▲Improving

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0Poor

Asian/Asian Fusion•Manhattan

Ranked #932 of 1000 in ManhattanBetter than 8% of asian/asian fusion restaurants

Improving

3 inspections

Last: May 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-88

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 12/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (29/100) 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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683 9 AVENUE, Manhattan, NY 10036

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Violation Timeline

Jan 2026

1 inspections

4 high priority

3 intermediate

Jan

Mar 2026

1 inspections

7 high priority

May 2026

1 inspections

4 high priority

May

Inspection History

3 records on file

1 Pre-permit (Operational) / Compliance Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

May 26

Pre-permit (Operational) / Compliance Inspection InspectionLatest

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

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
04LEvidence of mice or live mice in establishment's food or non-food areas.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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Pre-permit (Operational) / Re-inspection Inspection

7 High

7 total4 risk factors

10/100inspection score

−70 pts

High Priority (7)

−70 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−10
02BHot TCS food item not held at or above 140 °F.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
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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10

Base deductions−70 pts

Risk factor bonus (4× +5)−20 pts

Jan 26

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

4 High3 Med

7 total4 risk factors

25/100inspection score

−55 pts

High Priority (4)

−40 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
10HSingle 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.−5

Base deductions−55 pts

Risk factor bonus (4× +5)−20 pts

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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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