NEW YORK CITY — Vermin, dirty dishes and poor personal cleanliness — restaurants across the city have dirty secrets they’d rather not share. But New York City’s Health Department is watching.

Every year, inspectors arrive unannounced at more than 25,000 restaurants to examine health and safety standards. Most eateries pass inspections, but some fall short of the city’s standards, accruing violation points for everything from broken light bulbs to “public health hazards,” like vermin and failure to follow food safety protocols.

Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 points warranting an ‘A’ and violations totaling 28 points or more earning a ‘C’ (this system is criticized for its efficacy by some gourmands).

Public health hazards that can’t be resolved on the spot, like a mouse or fly infestation, pose a bigger issue: immediate closure.

Here’s all the eateries that the Department of Health closed down since August 15:

Manhattan

Lava Shawarma (12 W. 23rd St.)

Violation Points: 94

  • Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
  • Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  • Evidence of mice or live mice in establishment’s food or non-food areas.
  • 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.
  • 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.
  • Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • Hot TCS food item not held at or above 140 °F.
  • 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.
  • 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.

Brooklyn

Papa John’s (215 Wintrop St.)

Violation Points: 85

  • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  • Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
  • Evidence of mice or live mice in establishment’s food or non-food areas.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • Single 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.
  • 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.
  • 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.
  • 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.

Caribbean Jerkee’s Delight (932 Utica Ave.)

Violation Points: 52

  • 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.
  • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • Evidence of mice or live mice in establishment’s food or non-food areas.

Queens

Myung San Restaurant (16221 Depot Rd.)

Violation Points: 41

  • 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.
  • 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.

Shirazi Karahi (25917 Hillside Ave.)