STATUE OF LIBERTY DELI

5 FERRY TERMINAL DRIVE, Staten Island, NY 10301 · Restaurant (American)

11 inspections

1. Cycle Inspection / Re-inspectionDec 1, 2025

   1 infraction

   • 10F: 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.
     • Not Critical
2. Cycle Inspection / Initial InspectionOct 20, 2025

   7 infractions

   • 04M: Live roaches in facility's food or non-food area.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 10F: 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.
     • Not Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 06C: 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.
     • Critical
   • 04N: Filth 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.
     • Critical
   • 02G: 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.
     • Critical
3. Cycle Inspection / Re-inspectionJul 8, 2025

   3 infractions

   • 10F: 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.
     • Not Critical
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
4. Cycle Inspection / Reopening InspectionMar 5, 2025

   2 infractions

   • 10F: 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.
     • Not Critical
   • 10B: 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.
     • Not Critical
5. Cycle Inspection / Initial InspectionFeb 27, 2025

   7 infractions

   • 10F: 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.
     • Not Critical
   • 10B: 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.
     • Not Critical
   • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
     • Critical
   • 06C: 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.
     • Critical
   • 05A: Sewage disposal system is not provided, improper, inadequate or unapproved.
     • Critical
   • 04F: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
     • Critical
   • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
     • Not Critical
6. Cycle Inspection / Re-inspectionJul 19, 2024

   7 infractions

   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 02G: 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.
     • Critical
   • 04M: Live roaches in facility's food or non-food area.
     • Critical
   • 10B: 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.
     • Not Critical
   • 10F: 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.
     • Not Critical
   • 06C: 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.
     • Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
7. Cycle Inspection / Initial InspectionJul 11, 2024

   6 infractions

   • 04N: Filth 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.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 10F: 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.
     • Not Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
     • Critical
   • 10B: 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.
     • Not Critical
8. Cycle Inspection / Re-inspectionMar 1, 2024

   4 infractions

   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 06C: 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.
     • Critical
   • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
     • Critical
9. Cycle Inspection / Initial InspectionFeb 12, 2024

   5 infractions

   • 02G: 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.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
     • Critical
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 10F: 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.
     • Not Critical
10. Administrative Miscellaneous / Initial InspectionFeb 12, 2024

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
11. Cycle Inspection / Re-inspectionJan 24, 2023

    8 infractions

    • 04M: Live roaches in facility's food or non-food area.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 10F: 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.
      • Not Critical
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 02G: 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.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 04J: Properly 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.
      • Critical