Port Chester
BiteKarma BiteKarma

Rickies Deli Grill

41 Midland Avenue, Port Chester, NY 10573

Passed re-check · Oct 8, 2025 Directions
60
Poor BiteKarma score 60 out of 100
How the BiteKarma score works

Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.

At a glance

  • Passed 2 of 2 graded inspections since 2025.
  • Last inspected Oct 8, 2025: passed with 9 violations. That was over a year ago, so things may have changed.
  • Keeps coming up: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces, cited 2 times, plus 8 other repeat issues.
  • 2 critical violations in the last two years.

Inspection history 2 visits

  1. 2025
  2. Passed Oct 8

    Re-Inspection

    9 violations
    • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Minor Improper thawing procedures used
    • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
    • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  3. Passed Sep 5

    Inspection

    15 violations, 2 critical
    • Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
    • Critical Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
    • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Minor In use food dispensing utensils improperly stored
    • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
    • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Minor Improper thawing procedures used
    • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Minor Insects, rodents present
    • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
    • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)