Grade ACoffee/Tea

Cafe Atelier

112 HUDSON STREET, Manhattan, 10013

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (4 weeks ago).

Last inspected Jul 10, 2026 · New York City health department

Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
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
Food was not stored, covered, labeled, or dated properly.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.

Date	Result	Type	Violations
Jul 10, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)
Apr 24, 2025	Grade A	Cycle Inspection / Re-inspection	3 (1 critical)
Feb 4, 2025	Grade Pending	Cycle Inspection / Initial Inspection	5 (2 critical)
Feb 1, 2024	Grade A	Cycle Inspection / Initial Inspection	2 (1 critical)

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

3×Raw and ready-to-eat foods were not kept separate, risking contamination.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not stored, covered, labeled, or dated properly.

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