Carbone among Manhattan restaurants cited in NYC Health Department inspections; 2025 roundup shows B and C grades
Health department findings span hotels, restaurants and fitness clubs, with several high-profile venues cited for sanitation, temperature and storage violations.
Manhattan’s dining scene faced renewed scrutiny after the New York City Health Department released a batch of inspection results showing Carbone, the buzzy West Village hotspot, earned a B rating in July for sanitation issues and for failing to prominently display the required letter-grade sign. City rules require the green letter-grade sign to be posted where diners can easily see it, and records show Carbone kept the designation out of public view for months before The Post disclosed the demerit. In New York City, A denotes 0 to 13 violation points, B covers 14 to 27 points, and C marks 28 points or more, with “Grade Pending” used when a score is appealed, a hearing is scheduled or a re-inspection is pending. The B at Carbone is notable not only for the tier itself but for the sign omission that persisted until the Post’s reporting.
Carbone isn’t the only high-profile Manhattan venue to appear on a recent health-inspection roster. The Post’s follow-up roundup identifies a broader landscape of 2025 inspections in which several well-known restaurants and other food purveyors received B or C grades, underscoring ongoing concerns about cleanliness, food handling and related practices across different types of establishments. One entry on the list is The Pierre Hotel’s Perrine Restaurant, which sits inside the 95-year-old Upper East Side landmark that has hosted celebrities and leaders for decades. A February 11 inspection found the main kitchen’s personal cleanliness inadequate, with employees’ outer garments soiled, insufficient hair restraints and nails not kept clean and trimmed. The January inspection in the same period had already logged evidence of mice and improper cleaning and sanitizing of potentially contaminated surfaces, raising questions about cross-contamination controls in a kitchen that serves a high-end clientele.
The broader list shows a range of venues that received a C rating, as well as several with B grades that reflected temperature and handling lapses. STK Steakhouse, a Midtown outlet at 1114 Avenue of the Americas, was issued a C in May for violations including the failure to keep hot foods at or above 140 degrees Fahrenheit and cold foods within safe ranges, plus a “food contact surface” that was not properly cleaned and sanitized after potential contamination. The inspection also noted the presence of flies associated with food, which can indicate drainage or sanitation issues contributing to pest activity. Barry’s, the fitness-and-food outpost at 135 W. 20th St., received a C after inspections in February, March and August that year, with violations peaking at 45 points in February and additional concerns including mice, a missing city Food Protection Certificate for the manager, and an unscheduled item described as a “prohibited substance” found on March 19.
Barbuto, at 113 Horatio St. in the West Village, landed a B rating in July, with inspectors citing failures to follow proper temperature protocols for fish and eggs, along with inadequate employee cleanliness and improper cleaning of utensils and potentially contaminated surfaces. Serafina on Madison Avenue was also flagged earlier in the year and received a B; the January inspection found shellfish not from an approved source or mislabeling and a manager without a Food Protection Certificate. Bobby Van’s Grill at 135 W. 50th St. joined the B club in February, as inspectors flagged problems with temperature control, improper thawing procedures and drainage or sewage-related issues. Blue Ribbon Sushi Izakaya at 187 Orchard St. earned a B after an April inspection that found a hot item not held at the required temperature, a prep surface not properly washed or sanitized after potential contamination, and utensil storage concerns.
Rosa Mexicano’s Upper West Side location at 61 Columbus Ave fell to a B after a May inspection that cited four violations, including evidence of filth flies, conditions conducive to pests, and improper storage or handling of thermometers and other temperature-monitoring equipment. The Upper East Side’s Jacob’s Pickles, famed for its fried chicken and mac and cheese, faced a different fate: a June 4 inspection yielded 76 points and led to a temporary shutdown as the restaurant worked to address concerns about rats, roaches and a sewage-disposal system deemed improper or inadequate. Although Jacob’s Pickles had been listed with a C rating since December, the business subsequently appeared as Grade Pending as the city reviewed a series of inspections.
Meanwhile, Citizens of Soho, a Nolita favorite known for its Aussie-inspired brunch fare, carried a C rating and a pending status into April, with a follow-up inspection in July still noting evidence of rats, an unwashed food surface and food held at improper temperatures. The restaurant sign outside reflected a “Grade Pending” status during that period as prosecutors and regulators weighed whether to conduct a hearing or issue additional corrective actions. The health department’s records underline that Grade Pending isn’t a final categorization and that restaurants can be re-inspected or appeal determinations.
Taken together, the results illustrate that even iconic and fashionable Manhattan venues are not immune to health-and-safety scrutiny. The department’s standard serves as a reminder that restaurants must maintain rigorous personal hygiene, correct food temperatures, sanitary surfaces and pest control, not just for show but as a daily practice throughout service. The Post’s report notes that some venues contest their grades or await re-inspections, a common pathway that can produce shifting statuses and delays before final determinations are settled.
Health department officials emphasize that a rating—whether A, B or C—reflects the point-in-time compliance of that specific inspection. The Post’s coverage, drawing on hundreds of inspection records from 2025, highlights a persistent churn in ratings across some of the city’s most visible dining and hospitality spots. The department also reiterates that Grade Pending marks indicate ongoing reviews or appeals, not a final verdict, and that diners should consider inspection histories and recent updates when evaluating a venue.
The overarching takeaway is that NYC restaurant ratings can shift quickly based on corrective actions, staff training, and ongoing sanitation improvements. For patrons who rely on letter grades as quick indicators of risk, the system remains a snapshot—useful, but not infallible. As regulators continue to enforce standards and outlets adjust to them, consumers should remain aware that even high-profile venues can experience violations that influence a subsequent grade. The Health Department and The Post will continue to track and report these developments as inspections occur and new follow-ups are conducted.
