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Grade BThai

Nora Thai

176 NORTH 9 STREET, Brooklyn, 11211

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (2 months ago). Details below.

Last inspected May 26, 2026 · New York City health department

What the inspector found on May 26, 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

  • Raw and ready-to-eat foods were not kept separate, risking contamination.

    Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

    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

  • 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.

Inspection history

DateResultTypeViolations
May 26, 2026Grade PendingCycle Inspection / Initial Inspection4 (3 critical)
Mar 23, 2026Grade PendingCycle Inspection / Re-inspection7 (4 critical)
Nov 6, 2025Grade PendingCycle Inspection / Initial Inspection4 (3 critical)
Jul 23, 2025Grade BCycle Inspection / Re-inspection5 (3 critical)
Jan 8, 2025Grade PendingCycle Inspection / Initial Inspection6 (4 critical)
Mar 14, 2024Grade CCycle Inspection / Re-inspection9 (4 critical)

Problems that keep coming back

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.
  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 4×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×A paperwork or posting requirement, such as permits, certificates, or required signs.

Around this address

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

  • 5 rodent inspections on record, 2 finding rat activity.

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