Manhattan, NY — 113 Spring, a vegan restaurant located at 113 Spring Street in Manhattan, received a score of 22 during a New York City health inspection conducted on September 23, 2025. The score places the establishment in the Grade B range, approaching the 28-point threshold that would result in a Grade C designation. Inspectors documented 8 critical violations and 11 non-critical violations during the visit.

What Inspectors Found

The inspection identified multiple critical violations related to hand washing facilities. Inspectors documented seven separate instances of Code 05D violations, which address inadequate hand washing facilities in food preparation areas. According to the inspection report, hand washing facilities were either not present within required distances of food preparation areas, not accessible, obstructed, or lacked hot and cold running water, adequate pressure, soap, or acceptable hand-drying devices.

Inspectors also cited two instances of Code 06C violations, which involve food, supplies, or equipment not properly protected from potential contamination sources during storage, preparation, transportation, display, or service. The violations included issues with condiments not being in single-service containers or dispensed directly by the vendor.

Additional violations included three instances of inaccurate or improperly located thermometers in refrigerated, cold storage, or hot holding equipment (Code 10E), and two citations for deficient dishwashing and ware washing procedures (Code 10G). Inspectors also documented six instances of missing required safety postings, including "Choking first aid" posters, "Alcohol and Pregnancy" warning signs, and resuscitation equipment signage (Code 20-04).

Food Safety Context

Hand washing facilities are a fundamental requirement under NYC Health Code Article 81, which establishes food safety standards for retail food establishments. The FDA Food Code requires accessible hand washing stations with hot and cold running water, soap, and hand-drying provisions within 25 feet of food preparation areas and adjacent to restrooms. These facilities serve as a primary defense against foodborne illness transmission.

Food protection violations address requirements that food, equipment, and supplies remain isolated from contamination sources throughout all stages of handling. Single-service condiment containers prevent cross-contamination between customers and protect food products from environmental exposure.

Temperature monitoring equipment in refrigeration and hot holding units ensures food remains outside the danger zone of 41°F to 135°F, where bacterial growth accelerates rapidly.

Inspection History

This represents the first documented inspection for 113 Spring in the available public record database. The inspection data was released by the Department of Health and Mental Hygiene on February 16, 2026, approximately five months after the inspection date.

Understanding NYC Restaurant Grades

New York City assigns letter grades to food service establishments based on points accumulated during inspections:

  • Grade A: 0-13 points
  • Grade B: 14-27 points
  • Grade C: 28 or more points

Lower scores indicate fewer violations. Critical violations carry higher point values due to their direct relationship to foodborne illness risk. The establishment's score of 22 places it in the upper portion of the Grade B range.

The Department of Health and Mental Hygiene conducts unannounced inspections of food service establishments and posts results publicly. Restaurants have the right to request re-inspection after addressing documented violations.

For information about NYC restaurant inspection procedures and food safety regulations, visit nyc.gov/health or call 311.

More About This Restaurant

View the full inspection history for 113 Spring including all past inspections, violations, and grade changes.