15 West 38 Street
Manhattan, NY 10018
(212) 444-8141
Current Inspection Grade: B
At A Glance
Popbar Poplab has an average score of 19.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Popbar Poplab may not be consistently maintaining 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
10/02/2023 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Wash hands sign not posted near or above hand washing sink.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04/21/2022 | Pre-permit (Operational) / Re-inspection | Score: 14 | B
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
11/08/2021 | Pre-permit (Operational) / Initial Inspection | Score: 33 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- Proper sanitization not provided for utensil ware washing operation.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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