Inspection conducted Jan 15, 2026 · Data released by DOHMH Mar 3, 2026
GRADE B VIOLATIONS
Not As Bitter Gets Grade B Score of 27 in East Village
Published March 4, 2026 8:35 AM
241 EAST 10 STREET, Manhattan, NY 10003 · Coffee/Tea
27
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Not As Bitter, a coffee and tea shop located at 241 East 10th Street in Manhattan's East Village, received a Grade B with a score of 27 following a health inspection conducted on January 15, 2026. The score sits at the very top of the Grade B range, just one point below the 28-point threshold that would result in a Grade C.
Illustrative image — not a photo of the actual business
The inspection identified one critical violation and one non-critical violation. The data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on March 3, 2026.
What Inspectors Found
The critical violation cited during the inspection involved food that was found to be adulterated, contaminated, cross-contaminated, or not discarded in accordance with the establishment's HACCP (Hazard Analysis and Critical Control Points) plan. This violation, recorded under code 04H, relates to fundamental food handling and safety protocols designed to prevent foodborne illness.
HACCP plans are required systems that identify potential hazards in food preparation and establish procedures to ensure safety at each step. A citation under this code indicates that inspectors documented a departure from the establishment's own food safety protocols.
The non-critical violation, cited under code 19-10, noted a failure to display required signage about plastic straw availability. This signage requirement is part of New York City's environmental and consumer protection regulations for food service establishments.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework governing food service establishments in New York City. Under these regulations, all restaurants are subject to unannounced inspections by DOHMH. Critical violations are those that pose a direct risk to public health and carry more weight in the scoring system than non-critical violations.
The FDA Food Code, which informs local regulations, defines food adulteration broadly to include contamination from improper handling, inadequate temperature control, and cross-contact between raw and ready-to-eat foods. A critical violation in this category is among the more serious findings an inspector can document, as it relates directly to the potential for foodborne illness.
A score of 27 represents the maximum number of points a restaurant can accumulate while still maintaining a Grade B designation. This places Not As Bitter at the boundary between B and C grades, indicating that the violations identified carried substantial point values in the DOHMH scoring system.
Inspection History
No prior inspection history is available in the DOHMH database for this establishment. This January 2026 inspection appears to be the first recorded inspection for Not As Bitter at this location.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on violation points accumulated during inspections. Fewer points indicate fewer or less serious violations:
A: 0–13 points — Minimal violations identified
B: 14–27 points — Moderate violations identified
C: 28 or more points — Significant violations identified
Restaurants that receive a B or C grade on an initial inspection have the option to post the letter grade or request a re-inspection. Grade cards must be displayed at the restaurant entrance where they are visible to the public.
Consumers can look up inspection results for any New York City restaurant through the DOHMH online database or by visiting [NYCRestaurantInspections.com](https://nycrestaurantinspections.com) for detailed inspection records and violation histories.
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, 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 Failure to display required signage about plastic straw availability (Code 19-10)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
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 Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical Failure to display required signage about plastic straw availability (Code 19-10)
Non-Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
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 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)
Non-Critical Failure to display required signage about plastic straw availability (Code 19-10)
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)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
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 display required signage about plastic straw availability (Code 19-10)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
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 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 “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
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
