Mishik

NYC Health Dept

259A HUDSON STREET · MANHATTAN, NEW YORK CITY

Graded A, 12 points (Jun 2025). Sanitation cited on 3 of the last 3 inspections.

3 inspections on record since 2025 · Last inspected Aug 2026 · 2 critical violations in the last 12 months.

The numbers

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

AUG 2026

Inspection history

AUG 25

2026

PASS W/ CONDITIONS 4 violations 2 CRITICAL

Not Critical Sanitation

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

Not Critical Sanitation

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 under

Critical Food Storage & Handling

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Critical Sanitation

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

JUN 3

2025

PASS W/ CONDITIONS 3 violations 2 CRITICAL

Not Critical Plumbing & Waste

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 liq

Critical Sanitation

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Critical Employee Hygiene

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 fingernai

MAR 27

2025

PASS W/ CONDITIONS 8 violations 7 CRITICAL

Not Critical Sanitation

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

Critical Food Temperature

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 dur

Critical Sanitation

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Critical Food Temperature

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or

Critical Sanitation

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Critical Employee Hygiene

Critical Food Temperature

TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.

Critical Sanitation

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Public inspection records from NYC Department of Health and Mental Hygiene. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Official record →

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