American · Manhattan
Le Pain Quotidien
85 Broad Street, Manhattan, NY 10004
(212) 671-1620
★★★★★ 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: #50109120
13
Violation Points
4
Critical Violations
11
Total Citations
2026-01-09
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 05D 2026-01-09
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
Code 09C 2026-01-09
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Code 10F 2025-11-28
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 2025-11-28
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 02B 2025-11-28
Hot TCS food item not held at or above 140 °F.
Code 08A 2025-11-28
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10H 2025-11-28
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Code 10G 2025-11-28
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 04L 2025-11-28
Evidence of mice or live mice in establishment's food or non-food areas.
Code 10F 2024-08-06
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.
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