Thai · Manhattan
Spice
39 East 13 Street, Manhattan, NY 10003
(212) 982-3758
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50047488
12
Violation Points
8
Critical Violations
11
Total Citations
2025-12-11
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06D 2025-12-11
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02B 2025-12-11
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06C 2025-03-25
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠ CRITICAL VIOLATION Code 06D 2025-03-25
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 09A 2025-03-25
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Code 10F 2025-03-25
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.
Code 09E 2025-03-25
Wash hands sign not posted near or above hand washing sink.
⚠ CRITICAL VIOLATION Code 02G 2024-12-11
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 06C 2024-12-11
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠ CRITICAL VIOLATION Code 06E 2024-12-11
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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