Grade BSandwiches

Elim Bistro

11 PARK PLACE, Manhattan, 10007

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (4 months ago). Details below.

Last inspected Mar 17, 2026 · New York City health department

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
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
Food was not stored, covered, labeled, or dated properly.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Date	Result	Type	Violations
Mar 17, 2026	Grade B	Cycle Inspection / Re-inspection	5 (3 critical)
Oct 28, 2025	Grade Pending	Cycle Inspection / Initial Inspection	3 (2 critical)
Jul 24, 2024	Grade B	Cycle Inspection / Re-inspection	3 (2 critical)
Mar 12, 2024	Grade Pending	Administrative Miscellaneous / Re-inspection	1
Jan 25, 2024	Grade Pending	Cycle Inspection / Initial Inspection	7 (5 critical)
Apr 5, 2023	Grade C	Cycle Inspection / Re-inspection	7 (4 critical)

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

4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A general health-code issue noted during the inspection.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not stored, covered, labeled, or dated properly.
2×A paperwork or posting requirement, such as permits, certificates, or required signs.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

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