A

Balade

208 1 Avenue, Manhattan, NY 10009

Mediterranean East Village (212) 529-6868

Grade A · as of Feb 11, 2025

Balade was last inspected on September 15, 2026 and scored 54 points (C range). Inspectors found 11 violations, 6 of them critical, including signs of pests.

Latest inspection

September 15, 2026 · Cycle Inspection · Initial Inspection

54

Score: 54 points (C range)

6 critical4 general1 paperwork

Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

  • CriticalHygiene & sanitation

    Food or supplies weren’t protected from contamination during storage, prep, or service.

    Official wording (code 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.

  • CriticalHygiene & sanitation

    Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

    Official wording (code 06A)

    Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

  • CriticalHygiene & sanitation

    Clean utensils or equipment were stored or handled in a way that could contaminate them.

    Official wording (code 06E)

    Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  • CriticalFood temperature

    Hot food was being held below 140°F, where bacteria can grow.

    Official wording (code 02B)

    Hot TCS food item not held at or above 140 °F.

  • CriticalFood temperature

    Cold food was kept warmer than 41°F, where bacteria can grow.

    Official wording (code 02G)

    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.

  • CriticalHygiene & sanitation

    A required food-safety (HACCP) plan was missing or not approved.

    Official wording (code 06G)

    HACCP plan not approved or approved HACCP plan not maintained on premises.

  • GeneralPests

    Pesticides were used or stored improperly, or open bait was used.

    Official wording (code 08C)

    Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

  • GeneralFacility upkeep

    Plumbing was missing protection against backflow, or floors didn’t drain properly.

    Official wording (code 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.

  • GeneralFacility upkeep

    Non-food surfaces or equipment were poorly built or maintained.

    Official wording (code 10G)

    Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

  • GeneralFood handling

    Frozen food was being thawed the wrong way.

    Official wording (code 09B)

    Thawing procedure improper.

  • PaperworkFood handling

    No “wash hands” sign at the hand sink.

    Official wording (code 09E)

    Wash hands sign not posted near or above hand washing sink.

ABOct 1, 2024: 7724/10Feb 11, 2025: 9925/02Sep 15, 2026: 545426/09
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

4 inspections on record

  1. –

    Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

    1 general1 paperwork Show violations
    • GeneralOther

      Equipment used for ROP not approved by the Department

    • PaperworkSigns & paperwork

      Food Protection Certificate wasn’t available for the inspector.

      Official wording (code 18-11)

      Food Protection Certificate not available for inspection

  2. A 9 points (A range)

    Cycle Inspection · Re-inspection

    1 critical1 general Show violations
    • CriticalHygiene & sanitation

      Clean utensils or equipment were stored or handled in a way that could contaminate them.

      Official wording (code 06E)

      Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

    • GeneralPests

      The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

      Official wording (code 08A)

      Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  3. 7 7 points (A range)

    Cycle Inspection · Initial Inspection

    1 critical Show violations
    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 02G)

      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.

More in East Village

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 7 weeks ago. Always confirm with the official record.