Manhattan, NY — Eim Khao Mun Kai, a Thai restaurant at 129 2nd Avenue in Manhattan's East Village, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted on February 19, 2026. The restaurant received a score of 41 points, placing it in Grade C territory and prompting immediate closure action by inspectors.
The inspection data was released publicly by DOHMH on February 23, 2026.
What Inspectors Found
During the February 19 inspection, DOHMH inspectors documented two violations at Eim Khao Mun Kai — one critical and one non-critical.
The critical violation, cited under code 02G, involved cold time/temperature control for safety (TCS) food items being held above 41°F. This category also covers smoked or processed fish held above 38°F, intact raw eggs held above 45°F, and reduced oxygen packaged TCS foods held above required temperatures outside of active preparation. Cold holding temperature violations are considered critical because they directly increase the risk of bacterial growth and foodborne illness.
The non-critical violation, cited under code 10F, pertained to non-food contact surfaces or equipment that were either 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. While classified as non-critical, equipment maintenance and cleanliness issues can contribute to broader food safety concerns if left unaddressed.
Based on these findings, DOHMH determined that the violations required immediate action, and the establishment was closed.
Food Safety Context
Cold holding temperatures are one of the most closely monitored aspects of restaurant food safety. Under NYC Health Code Article 81 and the FDA Food Code, TCS foods — those that require time and temperature control to prevent the growth of harmful bacteria — must be maintained at 41°F or below during cold storage. This requirement exists because bacteria such as Salmonella, Listeria, and E. coli can multiply rapidly in the temperature range between 41°F and 135°F, commonly referred to as the "danger zone."
When inspectors identify TCS foods held above safe temperatures, the violation is automatically classified as critical due to the direct risk it poses to public health. Depending on the specific foods involved and the temperatures recorded, inspectors may determine that immediate corrective action is necessary, which can include the closure of the establishment until the issue is resolved.
The NYC restaurant inspection system uses a points-based scoring method in which lower scores indicate better compliance. Violations are assigned point values based on their severity and the conditions observed. A score of 41 points is significantly above the 28-point threshold that separates Grade B from Grade C designations.
Inspection History
This is the first inspection record available for Eim Khao Mun Kai in the DOHMH public database. No prior inspection scores, grades, or violation history were found for this establishment at this location.
Without prior inspection data, it is not possible to assess whether the conditions documented on February 19 represent a recurring pattern or an isolated incident. The restaurant will need to pass a subsequent re-inspection before it can reopen to the public.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total points accumulated during health inspections. Fewer points indicate fewer or less severe violations:
- Grade A: 0 to 13 points — The restaurant is in substantial compliance with food safety requirements.
- Grade B: 14 to 27 points — The restaurant has some violations that need to be addressed.
- Grade C: 28 or more points — The restaurant has significant violations requiring corrective action.
With a score of 41, Eim Khao Mun Kai fell into Grade C range. Restaurants that receive a Grade C on an initial inspection are typically scheduled for a re-inspection, at which point they have the opportunity to demonstrate that violations have been corrected and to receive a new grade.
When an establishment is closed by DOHMH, it must address all cited violations and pass a re-inspection before resuming operations. Closure actions are taken when inspectors determine that conditions present an immediate risk to public health.
How to Stay Informed
Consumers can look up the inspection history of any New York City restaurant through the DOHMH restaurant inspection database, which is updated regularly with new inspection results. Letter grades are required to be posted at the entrance of each restaurant, providing diners with an at-a-glance summary of the establishment's most recent inspection outcome.
All inspection data referenced in this article is drawn from publicly available DOHMH records. Inspection scores and grades reflect conditions observed on the specific date of the inspection and may not represent the restaurant's current status.
More About This Restaurant
View the full inspection history for Eim Khao Mun Kai including all past inspections, violations, and grade changes.