Udon Lab
43 WEST 32 STREET, Manhattan, 10001
Should you eat here?
Mostly OK — but 4 critical violations were found at the latest inspection (3 months ago). Details below.
Last inspected May 5, 2026 · New York City health department
What the inspector found on May 5, 2026
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
CriticalRaw 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.
CriticalFood 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.
CriticalRaw 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.
CriticalA 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.
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.
Inspection history
| Date | Result | Type | Violations |
|---|---|---|---|
| May 5, 2026 | Grade Pending | Cycle Inspection / Initial Inspection | 7 (4 critical) |
| May 8, 2024 | Grade A | Cycle Inspection / Initial Inspection | 3 (1 critical) |
Problems that keep coming back
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×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.
- 6 rodent inspections on record, none finding rat activity.
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