50 Avenue A
Manhattan, NY 10009
(212) 228-8221
Current Inspection Grade: Grade Pending
At A Glance
Hub Thai has an average score of 12 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Hub Thai consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
02/15/2023 | Cycle Inspection / Initial Inspection | Score: 8 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
06/08/2022 | Pre-permit (Operational) / Re-inspection | Score: N/A | A
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
01/13/2022 | Pre-permit (Operational) / Initial Inspection | Score: 16 | Not Graded
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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