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 September 5:

Manhattan

Nikko (1280 Amsterdam Ave.)

Violation Points: 92

  • Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • Live roaches in facility’s food or non-food area.
  • Tobacco or electronic cigarette use, eating, or drinking from an open container in food preparation, food storage or dishwashing area.
  • 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.
  • 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.
  • 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.
  • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
  • Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  • 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.
  • Hot TCS food item not held at or above 140 °F.

Café Olympia (664 Lexington Ave.)

Violation Points: 37

  • Live roaches in facility’s food or non-food area.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 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.
  • 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.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 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 houseflies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  • 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

Good Harvest (769 57th St.)

Violation Points: 81

  • Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  • Live roaches in facility’s food or non-food area.
  • Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 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.
  • Wash hands sign not posted near or above handwashing sink.
  • Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  • 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.
  • Evidence of mice or live mice in establishment’s food or non-food areas.
  • 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.
  • Hot TCS food item not held at or above 140 °F.
  • Evidence of rats or live rats in establishment’s food or non-food areas.

Queens

Piaoxiangyuan Rice Noodle #19 (13335 Roosevelt Ave.)

Violation Points: 77

  • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
  • Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish, not frozen before processing. ROP food prepared on premises transported to another site.
  • 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.
  • 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.
  • Live roaches in facility’s food or non-food area.
  • Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  • Garbage receptacle not pest or water-resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of to prevent a nuisance.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Foo On Restaurant (18304 Hillside Ave.)

Violation Points: 56

  • Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
  • 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.
  • 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.

Bronx

Hungry Bird (980 Morris Ave.)

Violation Points: 37

  • Live roaches in facility’s food or non-food area.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 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.
  • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 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.

Kennedy Fried Chicken (3275 Westchester Ave.)

Violation Points: 69

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

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

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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.

Live roaches in facility’s food or non-food area.

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.

Evidence of mice or live mice in establishment’s food or non-food areas.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.