Indian · Manhattan
Saravana Bhavan
81 Lexington Avenue, Manhattan, NY 10016
(212) 679-0204
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.3 (5687)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #41578677
26
Violation Points
6
Critical Violations
14
Total Citations
2025-05-15
Last Inspection
Recorded Violations History
Code 20-06 2026-02-10
Current letter grade or Grade Pending card not posted
Code 10F 2025-05-15
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 06F 2025-05-15
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 02G 2025-05-15
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.
⚠ CRITICAL VIOLATION Code 02B 2025-05-15
Hot TCS food item not held at or above 140 °F.
Code 08A 2025-03-05
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 06D 2025-03-05
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 04N 2025-03-05
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.
Code 10D 2025-03-05
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
⚠ CRITICAL VIOLATION Code 02B 2025-03-05
Hot TCS food item not held at or above 140 °F.
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