Manhattan, NY — Pho Bang, a restaurant at 157 Mott Street in Manhattan's Chinatown neighborhood, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted on March 4, 2026. The restaurant received a score of 53 points, placing it well above the 28-point threshold for a Grade C designation. Inspectors documented one critical violation and one non-critical violation during the visit.

The closure was issued after inspectors determined that violations requiring immediate action were present at the establishment. Data from the inspection was released by DOHMH on March 6, 2026.

What Inspectors Found

During the March 4 inspection, DOHMH inspectors identified two violations at the Mott Street location.

The critical violation involved improper cold food holding temperatures. Inspectors documented that cold time/temperature control for safety (TCS) food items were being held above 41°F. Under NYC food safety regulations, cold TCS foods must be maintained at 41°F or below to prevent the growth of harmful bacteria. This category also covers smoked or processed fish, which must be held below 38°F, and intact raw eggs, which must remain below 45°F. Failure to maintain these temperatures can allow dangerous pathogens such as Salmonella, Listeria, and E. coli to multiply to levels that pose a risk of foodborne illness.

The non-critical violation cited the establishment for not being free of harborage or conditions conducive to rodents, insects, or other pests. This violation indicates that inspectors observed structural conditions or environmental factors that could attract or shelter pests, though the citation does not specify which type of pest activity or conditions were present.

The combination of these violations resulted in the establishment's closure by DOHMH, with inspectors noting that issues requiring immediate action were addressed.

Food Safety Context

Cold food temperature control is one of the most fundamental requirements in commercial food service operations. NYC Health Code Article 81 and the FDA Food Code both establish specific temperature thresholds for TCS foods — items that require time or temperature controls to limit the growth of pathogenic microorganisms.

The 41°F threshold for cold TCS foods is based on established food science research showing that most harmful bacteria grow slowly or not at all below this temperature. When cold foods are held above this threshold, particularly in the range between 41°F and 135°F — commonly referred to as the "temperature danger zone" — bacterial populations can double in as little as 20 minutes under certain conditions.

For restaurants, maintaining proper cold holding temperatures requires functioning refrigeration equipment, proper food storage practices, and regular temperature monitoring. Violations in this area can result from equipment malfunctions, overloading refrigeration units, or leaving food items out of refrigeration for extended periods during preparation or service.

Pest harborage conditions, while cited as a non-critical violation in this inspection, remain a significant concern in food service environments. NYC Health Code Article 81 requires that food establishments be maintained in a condition that prevents the entry and harboring of pests, as rodents and insects can contaminate food, food contact surfaces, and packaging materials.

Inspection History

This inspection represents the first recorded DOHMH inspection data available for Pho Bang at 157 Mott Street. No prior inspection history was found in the publicly available DOHMH database for this establishment at this location.

  • March 4, 2026: Score 53 (Grade C equivalent), closed by DOHMH

When a restaurant is closed by DOHMH, it may not reopen until the conditions that led to the closure have been corrected and the establishment passes a re-inspection. Operators can typically request a re-inspection once they believe all violations have been addressed.

Understanding NYC Restaurant Grades

New York City assigns letter grades to restaurants based on the total number of violation points documented during inspections. Lower scores indicate fewer or less severe violations:

  • Grade A: 0 to 13 points
  • Grade B: 14 to 27 points
  • Grade C: 28 or more points

Pho Bang's score of 53 points falls into the Grade C range. Restaurants that receive a Grade C have the option to post the letter grade or a "Grade Pending" card while they await a re-inspection or adjudication hearing through the Office of Administrative Trials and Hearings (OATH).

Consumers can look up any restaurant's inspection history through the DOHMH restaurant inspection database, which is updated regularly with new inspection results. The database is publicly accessible and provides detailed information about specific violations cited at each establishment.

More About This Restaurant

View the full inspection history for Pho Bang including all past inspections, violations, and grade changes.