Five Manhattan Restaurants Receive Grade B Health Scores

New York, NY — Five Manhattan restaurants received Grade B scores during health inspections conducted on March 13, 2026, according to records from the New York City Department of Health and Mental Hygiene. The establishments, which span diverse cuisines including Italian, French, Caribbean, Chinese, and Thai, accumulated scores ranging from 16 to 20 points, with an average of 18.4 points. Under NYC's letter grading system, scores between 14 and 27 points result in a Grade B rating, indicating violations that require correction but do not pose immediate public health hazards.

The Inspections

Temperature control emerged as the most prevalent violation category across the inspections. Thai Terminal, located at 349 East 12th Street, received a score of 20 points and is currently pending final grade assignment. Inspectors documented critical violations involving cold time/temperature control for safety (TCS) food items held above the required 41°F threshold. The establishment also had issues with smoked or processed fish stored above 38°F and intact raw eggs held above 45°F.

Casa Tua NYC, an Italian restaurant at 20 East 76th Street on the Upper East Side, also scored 20 points and received a Grade N designation (indicating not yet graded). Health inspectors identified critical violations related to food protection during storage, preparation, and transport, as well as temperature control issues similar to those found at Thai Terminal. These violations suggest breakdowns in proper food handling protocols required under NYC Health Code Article 81.

In Midtown, Jumieka, a Caribbean restaurant at 601 Lexington Avenue, accumulated 18 points with a pending grade status. The critical violations documented at this establishment involved tobacco or electronic cigarette use, eating, or drinking from open containers in food preparation and storage areas. This type of violation directly violates FDA Food Code provisions designed to prevent contamination of food contact surfaces and ingredients.

Maison Patisserie, a French bakery located at 750 8th Avenue in the Theater District, also scored 18 points and received a Grade N. Inspectors found critical violations involving improper washing, rinsing, and sanitizing of food contact surfaces after each use. Additionally, the establishment had issues with food, supplies, and equipment not being adequately protected from potential contamination sources during storage, preparation, and transport.

The strongest performance among the five establishments came from Ye's Apothecary, a Chinese restaurant at 119 Orchard Street on the Lower East Side, which scored 16 points with a Grade N designation. However, even this establishment faced critical temperature control violations involving cold TCS foods held above safe temperatures.

Common Patterns

Analysis of the inspection results reveals clear patterns across violation types and operational areas. Temperature control violations appeared in four of the five inspected establishments, representing 80% of the restaurants cited. This suggests systemic challenges in maintaining proper refrigeration temperatures and monitoring cold food storage across different cuisine types and neighborhoods.

Food protection during storage and preparation emerged as the second most common issue, documented at two establishments. These violations indicate breakdowns in basic food safety protocols designed to prevent cross-contamination from environmental sources, improper storage practices, or inadequate barriers between raw and ready-to-eat foods.

The restaurants represent a diverse cross-section of Manhattan's dining landscape, spanning from the Lower East Side to the Upper East Side, with cuisines ranging from Thai and Caribbean to French and Italian. This geographic and culinary diversity suggests that the identified violations are not isolated to specific neighborhoods or food preparation styles, but rather reflect broader challenges in maintaining consistent food safety standards.

Interestingly, three of the five restaurants (60%) received Grade N designations rather than immediate Grade B postings. Under NYC's inspection system, restaurants have the opportunity to request re-inspection before accepting their initial grade, which may explain the pending and Grade N statuses observed in this dataset.

What This Means for Diners

Grade B ratings indicate that restaurants have violations requiring correction but are still operating within acceptable safety parameters under NYC Health Code. Unlike Grade C establishments or those with pending closure orders, Grade B restaurants do not pose immediate public health risks, though they must address documented violations within specified timeframes.

New York City's restaurant grading system requires establishments to post their letter grades prominently in front windows, making it easy for diners to assess inspection results before entering. However, consumers can access more detailed information about specific violations, inspection dates, and enforcement actions through the NYC Health Department's online restaurant inspection database.

Diners concerned about specific violations can review complete inspection reports, which detail each violation code, its severity classification (critical vs. non-critical), and the inspector's observations. Temperature control violations, while serious, are among the most common citations and often result from equipment malfunctions or procedural lapses rather than intentional neglect.

Understanding NYC Restaurant Grades

New York City's letter grading system assigns restaurants one of three grades based on violation points accumulated during unannounced inspections. Grade A establishments score between 0 and 13 points, indicating the highest level of food safety compliance. Grade B restaurants score between 14 and 27 points, signaling violations that require correction but allow continued operation. Grade C establishments accumulate 28 or more points, indicating more serious or numerous violations.

The Department of Health conducts initial unannounced inspections of all food service establishments at least once annually. If a restaurant receives a score that would result in a Grade B or C, operators may choose to schedule a compliance re-inspection within 30 days to demonstrate that violations have been corrected and potentially earn a better grade.

Critical violations—those most likely to contribute to foodborne illness—carry higher point values than general violations. Temperature control issues, cross-contamination risks, and inadequate handwashing facilities typically fall into the critical category. Non-critical violations might include minor equipment issues, recordkeeping deficiencies, or cosmetic facility concerns.

Restaurants that fail to correct violations or accumulate repeated serious citations face escalating enforcement actions, including fines, mandatory hearings before the Office of Administrative Trials and Hearings, and potential permit suspension or revocation in severe cases.

For current inspection results and detailed violation information, New York City residents and visitors can access the Health Department's restaurant inspection database at nyc.gov or check individual facility pages on NYCRestaurantInspections.com for comprehensive inspection histories and violation trends.