Grade CIndianNo recent inspection

Baar Baar

13 EAST 1 STREET, Manhattan, 10003

Should you eat here?

Mostly OK — but 5 critical violations were found at the latest inspection (1 year ago). Details below.

Last inspected Feb 18, 2025 · New York City health department

Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
An issue with how food is prepared, protected, or handled during service.
Food containing a prohibited substance held, kept, offered, prepared, processed, packaged, or served.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted

Date	Result	Type	Violations
Feb 18, 2025	Grade C	Cycle Inspection / Re-inspection	6 (5 critical)
Oct 29, 2024	Grade Pending	Cycle Inspection / Initial Inspection	7 (5 critical)
Jan 21, 2023	Grade C	Cycle Inspection / Re-inspection	11 (9 critical)
Jun 7, 2022	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)

Issues cited at more than one inspection — a better signal than any single visit.

4×A general health-code issue noted during the inspection.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A paperwork or posting requirement, such as permits, certificates, or required signs.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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