NYC scores restaurants by adding points for each violation — lower is better. The total maps to a letter: A (0–13), B (14–27), C (28+). An A is given on the spot; a B or C triggers an unannounced re-inspection about 30 days later, and the final grade is the better of the two scores.
Critical violations directly contribute to foodborne illness — bad food temperatures, evidence of pests, contamination, bare-hand contact with ready-to-eat food, poor handwashing (minimum 5 points each). The most severe subtier, a public health hazard (minimum 7 points — unsafe temperatures, no running water, severe infestation), can get a place closed on the spot.
General (not critical) violations are upkeep and admin issues that could contribute to illness if left uncorrected — utensil sanitizing, lighting, non-food-contact surfaces, missing required signage (minimum 2 points each).
A restaurant posts Grade Pending when it scored a B or C at its initial inspection and is awaiting the re-inspection or contesting the grade at a hearing — so the letter is withheld until it's settled. You'll also see pending for brand-new places not yet graded and for spots reopening after a closure.