Sandwiches/Salads/Mixed Buffet · New York City, NY

Pret A Manger

319 Broadway

Last inspected May 26, 2026 · View Map ↗ · Compare ↗

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A Grade

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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 Pret A Manger last inspected?: The most recent inspection on record was on May 26, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 12).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Feb 28, 2024 to May 26, 2026.
Has Pret A Manger ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 28, 2024.

The Full Inspection History

3 inspections

Cycle Inspection / Initial Inspection

May 26, 2026

A Grade

Official score: 12 · Understand This Area’s Scale

2 recorded violations

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 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

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

Official record from NYC Department of Health and Mental Hygiene, May 26, 2026 · Original Source

Cycle Inspection / Initial Inspection

May 9, 2025

A Grade

Official score: 10 · Understand This Area’s Scale

1 recorded violation

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

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

Official record from NYC Department of Health and Mental Hygiene, May 9, 2025 · Original Source

Pre-permit (Operational) / Initial Inspection

Feb 28, 2024

A Grade

Official score: 7 · Understand This Area’s Scale

2 recorded violations

minorCode 10FCleaning and sanitizing

Official Wording

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 06DContamination