Inspection conducted Jan 15, 2026 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
Earthbar Cited for Critical Violations - Manhattan
Published March 2, 2026 3:42 AM
97 GREENWICH AVENUE, Manhattan, NY 10014 · Other
91
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Earthbar, located at 97 Greenwich Avenue in Greenwich Village, received a score of 91 during a New York City health inspection conducted on January 15, 2026. The score places the establishment well above the 28-point threshold for a Grade C, the lowest letter grade assigned by the NYC Department of Health and Mental Hygiene (DOHMH).
Illustrative image — not a photo of the actual business
Inspectors documented two critical violations and one non-critical violation during the inspection. The data was released by DOHMH on February 27, 2026.
What Inspectors Found
The inspection identified two critical violations at the Greenwich Avenue location.
The first critical violation, cited under Code 06C, involved food, supplies, or equipment not being protected from potential sources of contamination during storage, preparation, transportation, display, or service. The citation also noted that condiments were not provided in single-service containers or dispensed directly by the vendor. This type of violation indicates that food items may have been exposed to environmental contaminants or cross-contamination during handling.
The second critical violation, cited under Code 06D, documented that food contact surfaces were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred. Food contact surfaces include any equipment, countertops, cutting boards, or utensils that come into direct contact with food during preparation or service. Inadequate sanitization of these surfaces can create conditions for bacterial growth and cross-contamination between food items.
Inspectors also recorded one non-critical violation under Code 20-08 for failure to conspicuously post healthy eating information, a display requirement for food service establishments in New York City.
The action recorded by DOHMH noted that violations were cited in the areas described above.
Food Safety Context
NYC Health Code Article 81 establishes the sanitation and food safety standards that all food service establishments in New York City must follow. The requirements for protecting food from contamination sources and maintaining properly sanitized food contact surfaces are foundational elements of these regulations.
The FDA Food Code, which serves as the basis for many local health codes nationwide, emphasizes that food contact surfaces must be cleaned and sanitized between uses to prevent the transfer of harmful bacteria. Surfaces that are not properly sanitized after contact with raw foods or between different food preparation tasks can facilitate the spread of pathogens such as Salmonella, E. coli, and Listeria.
The food protection violation cited under Code 06C addresses a broad category of contamination risks. When food items are not adequately shielded from potential contamination sources — whether during storage, preparation, or service — the risk of foodborne illness increases. The FDA Food Code specifies that food must be protected from contamination by separating raw and ready-to-eat items, maintaining proper storage conditions, and using appropriate barriers during display and service.
A score of 91 points represents a significant accumulation of violation points. Each violation in the NYC inspection system carries a specific point value based on the severity of the condition and whether it is categorized as a critical or general violation. Critical violations, which directly relate to foodborne illness risk factors, carry higher point values than non-critical violations.
Inspection History
No prior inspection history is available in the DOHMH public database for this establishment. This may indicate that this was the location's initial inspection, or that earlier records are not included in the current dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points recorded during inspections. The grading scale is as follows:
Grade A: 0 to 13 points
Grade B: 14 to 27 points
Grade C: 28 or more points
Earthbar's score of 91 falls within the Grade C range. Restaurants that receive a Grade C have the option to post the grade or instead post a "Grade Pending" card and request a re-inspection or adjudication hearing through the Office of Administrative Trials and Hearings.
All NYC restaurant inspection results are public record and can be accessed through the DOHMH restaurant inspection database. Consumers can review inspection histories, violation details, and current grades for any inspected food service establishment in New York City.
CRITICAL 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. (Code 04J)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL 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. (Code 06C)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL 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. (Code 02G)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL 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. (Code 06C)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10B)
Non-Critical 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. (Code 10B)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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. (Code 02G)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
