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THE TAILOR PUBLIC HOUSE
505 8 AVENUE Manhattan NY 10018
Health Inspection: violations
Score: 37
Official health department data. Inspected 2026-10-07; refreshed 2026-10-12. May lag the official record. Check the official source
8 findings at the latest imported inspection (2026-10-07), including 4 critical violations. These dated findings do not mean the establishment failed overall or that issues remain unresolved.
Inspection history and recorded findings
2026-10-07: Cycle Inspection / Re-inspection
Score: 37. Violations were cited in the following area(s).
- Critical: 02A — Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
- Critical: 04M — Live roaches in facility's food or non-food area.
- Critical: 04N — 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.
- Critical: 06C — 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.
- Not Critical: 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical: 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- Not Critical: 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Not Critical: 10F — 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.
2026-03-23: Cycle Inspection / Initial Inspection
Score: 32.
- Not Critical: 09B — Thawing procedure improper.
- Critical: 02B — Hot TCS food item not held at or above 140 °F.
- Critical: 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical: 06C — 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: 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Not Critical: 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Inspection results are separate from diner opinions. Favorable overall ratings do not negate individual findings.
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