American · New York City, NY

Evalyn's Tap House

236 Butler Street

Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗

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Violations cited

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Evalyn's Tap House last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Violations cited” (official score 41).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, including 5 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 13, 2024 to Nov 6, 2026.
Has Evalyn's Tap House ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 13, 2024.

The Full Inspection History

4 inspections

Cycle Inspection / Initial Inspection

Nov 6, 2026

Violations cited

Official score: 41 · Understand This Area’s Scale

5 recorded violations

criticalCode 04HFood temperature

Official Wording

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 04APermits, training, and postings

Official Wording

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

More about food kept at an unsafe temperature

criticalCode 04CEmployee health and hygiene

Official Wording

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 02BFood temperature

Official Wording

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

In Plain English

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Nov 6, 2026 · Original Source

Administrative Miscellaneous / Initial Inspection

Nov 6, 2026

Violations cited

1 recorded violation

minorCode 20-06Permits, training, and postings

Official Wording

Current letter grade or Grade Pending card not posted

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from NYC Department of Health and Mental Hygiene, Nov 6, 2026 · Original Source

Pre-permit (Operational) / Re-inspection

Jan 23, 2025

B Grade

Official score: 24 · Understand This Area’s Scale

4 recorded violations

criticalCode 04APermits, training, and postings

Official Wording

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 06DContamination

Official Wording

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

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 10BWater, plumbing, and sewage

Official Wording

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.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode 06CContamination

Official Wording

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.

In Plain English

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Jan 23, 2025 · Original Source

Pre-permit (Operational) / Initial Inspection

Sep 13, 2024

Violations cited

Official score: 31 · Understand This Area’s Scale

5 recorded violations

criticalCode 06DContamination

Official Wording

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

In Plain English

More about food not protected from contamination

minorCode 10FCleaning and sanitizing

Official Wording

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.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 04HFood temperature

Official Wording

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

In Plain English

More about food kept at an unsafe temperature

criticalCode 05DHandwashing

Official Wording

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 acceptable hand-drying device.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.