New York, NY — New York City health inspectors documented Grade B-level violations at two Manhattan restaurants on March 16, 2026, with scores averaging 18 points across the pair. The inspections identified issues ranging from improper food thawing procedures to deficient dishwashing practices, placing both establishments in the moderate-violation range under the city's restaurant grading system.
The Inspections
On the east side of Midtown, Brasserie Cognac, an American restaurant located at 517 Lexington Avenue, received a score of 20 points. Inspectors cited the establishment for improper thawing procedures, a violation that falls under food temperature control requirements outlined in NYC Health Code Article 81.
Improper thawing is among the more commonly documented violations in New York City restaurant inspections. The FDA Food Code specifies four acceptable methods for thawing food: in a refrigerator at 41°F or below, submerged under cold running water, in a microwave when the food will be cooked immediately afterward, or as part of the cooking process itself. Thawing food at room temperature or in standing water allows the outer surface of the food to enter the temperature danger zone between 41°F and 135°F, where bacteria can multiply rapidly. The violation recorded at Brasserie Cognac indicates that inspectors observed food being thawed outside of these approved methods during the inspection visit.
Further uptown, The U Bar And Grill, a fusion restaurant at 1207 Amsterdam Avenue in the Morningside Heights area, received a score of 16 points. The establishment was cited for deficiencies in dishwashing and ware washing, specifically in the cleaning and sanitizing of tableware, including dishes, utensils, and equipment.
Proper ware washing is a foundational element of food safety in any restaurant operation. NYC Health Code requires that all food-contact surfaces be cleaned and sanitized between uses, either through a three-compartment sink method or a commercial dishwashing machine that reaches the proper sanitizing temperatures. When inspectors document this type of violation, it typically means that the sanitizing solution was not at the correct concentration, water temperatures were insufficient, or the washing process was not being followed as required. At The U Bar And Grill, the specific deficiency noted by inspectors pointed to an overall gap in the cleaning and sanitizing process for tableware and equipment.
Common Patterns
While two restaurants represent a small sample from a single inspection day, the violations documented on March 16 reflect two of the most frequently cited categories across all New York City restaurant inspections: food temperature control and equipment sanitation.
The two establishments represent different cuisine types — American at Brasserie Cognac and fusion at The U Bar And Grill — and are located in distinctly different Manhattan neighborhoods. Brasserie Cognac operates in the commercial corridor of Midtown East near Grand Central Terminal, while The U Bar And Grill is situated in the residential and university-adjacent neighborhood surrounding Columbia University. Despite their differences in location and concept, both restaurants landed in the Grade B range, illustrating that moderate violations can appear at any type of establishment in any part of the borough.
It is worth noting that Brasserie Cognac's grade was listed as pending at the time of inspection, meaning the restaurant may contest the score through the city's adjudication process. The U Bar And Grill's grade was recorded as N, which indicates a new establishment receiving its initial inspection or a restaurant in the re-inspection cycle that has not yet received a posted letter grade.
What This Means for Diners
A Grade B score does not indicate that a restaurant poses an immediate danger to public health. Rather, it signals that inspectors identified violations that need to be corrected. Restaurants receiving a Grade B are required to post the grade card in their front window, and many take prompt corrective action ahead of a re-inspection.
Diners who want to check the inspection history of any restaurant in New York City can do so through the NYC Department of Health and Mental Hygiene's online database, which is publicly accessible and updated regularly. Each restaurant's inspection record includes the date of inspection, the specific violations cited, the point score, and the resulting grade. These records provide a transparent look at how establishments maintain food safety standards over time.
For the two restaurants cited on March 16, their full inspection histories and facility details are available on their respective pages here at NYCRestaurantInspections.com. Checking a restaurant's record before dining out can help consumers make informed choices, and tracking whether violations are recurring or isolated gives a more complete picture than any single inspection score.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by the Department of Health and Mental Hygiene, assigns letter grades based on the total violation points recorded during an inspection. A score of 0 to 13 points earns a Grade A, meaning few or no violations were found. A score of 14 to 27 points results in a Grade B, indicating moderate violations that require correction. A score of 28 points or higher results in a Grade C, reflecting more serious or numerous violations.
Restaurants that receive a Grade B or C on an initial inspection have the option to request a re-inspection or contest the results through an administrative hearing at the Office of Administrative Trials and Hearings. During this process, the restaurant may post a "Grade Pending" card rather than the letter grade. Many restaurants successfully reduce their scores on re-inspection by addressing the violations identified during the initial visit.
The grading system, which has been in effect since 2010, was designed to give the public a quick, visible indicator of a restaurant's food safety compliance. Research published by the Department of Health has shown that the program has contributed to a measurable decrease in foodborne illness complaints citywide and has encouraged restaurants to maintain higher standards of food safety.
Diners can search any restaurant's inspection history through the NYC Department of Health website or through resources like NYCRestaurantInspections.com for detailed facility pages and violation breakdowns.