Grade AAmerican

The Green Organic

105 BROAD STREET, Manhattan, 10004

Should you eat here?

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

Last inspected Jun 22, 2026 · New York City health department

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 kept hot or cold enough. Wrong temperatures let bacteria grow.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
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 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
Jun 22, 2026	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)
Apr 1, 2026	Grade Pending	Cycle Inspection / Reopening Inspection	1
Mar 27, 2026	Grade Pending	Cycle Inspection / Initial Inspection	11 (7 critical)
Nov 29, 2024	Grade A	Pre-permit (Operational) / Re-inspection	1 (1 critical)
Sep 24, 2024	Grade Pending	Administrative Miscellaneous / Initial Inspection	13 (4 critical)

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

4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×An issue with how food is prepared, protected, or handled during service.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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

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