Inspection conducted Mar 5, 2025 · Data released by DOHMH Feb 27, 2026
GRADE B VIOLATIONS
Lucky Lyndon Gets Grade B After Inspection - Manhattan
Published March 2, 2026 8:52 PM
156 EAST 33 STREET, Manhattan, NY 10016 · Bottled Beverages
23
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Lucky Lyndon, a bottled beverages establishment located at 156 East 33rd Street in Manhattan, received a Grade B with a score of 23 during a health inspection conducted on March 5, 2025. The score places the business in the upper range of the Grade B category, just four points below the 28-point threshold that triggers a Grade C designation.
Illustrative image — not a photo of the actual business
The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on February 27, 2026.
What Inspectors Found
During the inspection, DOHMH inspectors cited one non-critical violation related to plumbing and drainage systems. Specifically, the establishment was found to lack required anti-siphonage or back-flow prevention devices. Inspectors also noted issues with improper drainage of equipment or flooring, and improper disposal of condensation or liquid waste.
No critical violations were documented during the inspection. Under NYC Health Code Article 81, critical violations are those that directly contribute to foodborne illness, such as improper food temperatures, pest activity, or cross-contamination. While the violation cited at Lucky Lyndon was classified as non-critical, the cumulative point value of 23 reflects a notable departure from the standards required for a Grade A designation.
Food Safety Context
NYC Health Code Article 81 and the FDA Food Code establish requirements for plumbing and drainage systems in food service establishments. Back-flow prevention devices are mandated to ensure that contaminated water cannot reverse direction and enter the clean water supply. Proper drainage and waste disposal are essential components of maintaining sanitary conditions, particularly in establishments that store and sell bottled beverages.
A score of 23 points for a single non-critical violation indicates that the violation carried a significant point weight under the DOHMH scoring system. Non-critical violations are assessed varying point values depending on their severity and the specific conditions observed at the time of inspection.
Inspection History
No prior inspection history is available for Lucky Lyndon in the DOHMH public records. This may indicate that the March 2025 inspection was the establishment's initial inspection cycle, or that previous records are not included in the current dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to food service establishments based on inspection scores:
A: 0–13 points (lowest number of violation points)
B: 14–27 points (moderate violation points)
C: 28 or more points (highest number of violation points)
Lucky Lyndon's score of 23 falls in the upper portion of the Grade B range. Establishments that receive a Grade B or C on an initial inspection are offered a re-inspection, during which they have the opportunity to correct cited violations and potentially achieve a lower score.
Consumers can verify restaurant grades and inspection results through the DOHMH public database or by checking the letter grade posted at the establishment's entrance, as required by law. Additional information about NYC restaurant inspections is available on the DOHMH website.
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 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 Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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 Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. (Code 10D)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Non-food contact surface or equipment 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. (Code 10F)
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 Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
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 Non-food contact surface or equipment 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. (Code 10F)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. (Code 10D)
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 Non-food contact surface or equipment 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. (Code 10F)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
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 Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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
