Grade PendingFrench

Eulalie

239 WEST BROADWAY, Manhattan, 10013

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (7 months ago). Details below.

Last inspected Dec 10, 2025 · New York City health department

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
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.
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Date	Result	Type	Violations
Dec 10, 2025	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)
Feb 7, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	4 (2 critical)

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

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

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