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Two Hands: health inspection history

74 Bleecker Street, New York City, NY 10012

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.

Address: 74 Bleecker Street, New York City, NY 10012
Borough: Manhattan
Cuisine (as listed): Australian
Most recent grade: Grade A issued Mar 4, 2026
Latest inspection: Mar 4, 2026 (Trans Fat / Initial Inspection)
Records shown: 6 inspections, Apr 12, 2023 to Mar 4, 2026

Across these 6 inspection records, the health department cited 17 violations, of which 9 were flagged critical. The score behind its most recent letter grade was 8 points. Among 401 graded restaurants in ZIP 10012, the median score behind the latest grade is 11 points. In New York City, lower scores are better.

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Inspection history

Mar 4, 2026 Trans Fat / Initial Inspection

Score: not recordedViolations were cited in the following area(s).

16-02The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Mar 4, 2026 Cycle Inspection / Re-inspection

Score: 8Grade: Grade AViolations were cited in the following area(s).

10BNot critical 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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Feb 9, 2026 Cycle Inspection / Initial Inspection

Score: 12Violations were cited in the following area(s).

02GCritical 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.
28-06Not critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
02CCritical Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

Nov 20, 2024 Cycle Inspection / Initial Inspection

Score: 13Grade: Grade AViolations were cited in the following area(s).

10HNot critical 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.
10FNot critical 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.
02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

Feb 15, 2024 Cycle Inspection / Re-inspection

Score: 7Grade: Grade AViolations were cited in the following area(s).

10BNot critical 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.
06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Apr 12, 2023 Cycle Inspection / Initial Inspection

Score: 35Violations were cited in the following area(s).

10BNot critical 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.
04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
02GCritical 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.
10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Nearby

See all inspected establishments in ZIP 10012 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.