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Grade CAmerican

Earthbar

97 GREENWICH AVENUE, Manhattan, 10014

Should you eat here?

Mostly OK — but 6 critical violations were found at the latest inspection (4 months ago). Details below.

Last inspected Apr 3, 2026 · New York City health department

What the inspector found on Apr 3, 2026

  • 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 staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

    No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

    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, 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.

    Critical

  • An issue with how food is prepared, protected, or handled during service.

    Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

    Critical

  • Food was not stored, covered, labeled, or dated properly.

    Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

    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.

Inspection history

DateResultTypeViolations
Apr 3, 2026Grade CPre-permit (Operational) / Re-inspection7 (6 critical)
Jan 15, 2026Grade PendingAdministrative Miscellaneous / Initial Inspection14 (9 critical)

Problems that keep coming back

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

  • 2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×An issue with how food is prepared, protected, or handled during service.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

Around this address

City records for the building itself, not this restaurant’s inspection.

  • 16 rodent inspections on record, none finding rat activity.

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