80 Spring Street
Manhattan, NY 10012
(212) 965-1785
Current Inspection Grade: A
At A Glance
Balthazar Restaurant has an average score of 9.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Balthazar Restaurant 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
01/23/2023 | Cycle Inspection / Re-inspection | Score: 11 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10/13/2022 | Cycle Inspection / Initial Inspection | Score: 11 | Not Graded
- (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 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.
08/10/2021 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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