Soups · New York City, NY

Springbone Kitchen

Name: Springbone Kitchen
Address: 55 Prospect Street, New York City, NY

55 Prospect Street

Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗

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A Grade

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

The full inspection history

6 inspections

Cycle Inspection / Initial Inspection

Aug 20, 2026

A Grade

Official score: 7 · Understand this area’s scale

2 recorded violations

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.

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, Aug 20, 2026 · Original Source

Calorie Posting / Initial Inspection

Aug 20, 2026

Violations cited

1 recorded violation

notedCode 16-03Permits, training, and postings

Official wording

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from NYC Department of Health and Mental Hygiene, Aug 20, 2026 · Original Source

Cycle Inspection / Initial Inspection

Jan 16, 2025

A Grade

Official score: 8 · Understand this area’s scale

1 recorded violation

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

Official record from NYC Department of Health and Mental Hygiene, Jan 16, 2025 · Original Source

Pre-permit (Operational) / Compliance Inspection

Apr 25, 2024

Violations cited

Official score: 27 · Understand this area’s scale

4 recorded violations

criticalCode 02GFood temperature

Official wording

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

minorCode 10FCleaning and sanitizing

Official wording

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 02HFood temperature

Official wording

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 less within 4 additional hours.

In plain English

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Apr 25, 2024 · Original Source

Administrative Miscellaneous / Re-inspection

Jan 25, 2024

Violations cited

1 recorded violation

minorCode 28-04Equipment and utensils

Official wording

Equipment used for ROP not approved by the Department

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, Jan 25, 2024 · Original Source

Pre-permit (Operational) / Re-inspection

Jan 25, 2024

C Grade

Official score: 47 · Understand this area’s scale

3 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 06GFacility maintenance

Official wording

HACCP plan not approved or approved HACCP plan not maintained on premises.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

Official record from NYC Department of Health and Mental Hygiene, Jan 25, 2024 · Original Source