ANGLERS CLUB OF NEW YORK
GRADE AThursday, March 5, 2026
Overview
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ANGLERS CLUB OF NEW YORK in Financial District Battery Park City received a Grade A on their NYC health inspection on March 5, 2026, scoring 12 points. The inspection found 1 violation, including 1 critical.
Address
101 BROAD STREET
Manhattan, NY 10004
Cuisine
American
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
5 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
ANGLERS CLUB OF NEW YORK — Inspection Questions
- Did ANGLERS CLUB OF NEW YORK pass their NYC health inspection on March 5, 2026?
- ANGLERS CLUB OF NEW YORK passed with an A grade on March 5, 2026 with a score of 12 points. The inspection found 1 violation(s).
- What critical violations did ANGLERS CLUB OF NEW YORK have?
- ANGLERS CLUB OF NEW YORK had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants