Irish · Manhattan
Barrow's Pub
463 Hudson Street, Manhattan, NY 10014
(212) 741-9349
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.4 (203)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #40554183
2
Violation Points
8
Critical Violations
13
Total Citations
2025-04-08
Last Inspection
Recorded Violations History
Code 10F 2025-04-08
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.
⚠ CRITICAL VIOLATION Code 04H 2024-12-26
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 04L 2024-12-26
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06F 2024-12-26
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 04K 2024-12-26
Evidence of rats or live rats in establishment's food or non-food areas.
Code 08A 2024-12-26
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 08A 2024-10-02
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04C 2024-10-02
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
⚠ CRITICAL VIOLATION Code 06A 2024-10-02
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
⚠ CRITICAL VIOLATION Code 04H 2024-10-02
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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