Chez Les Frenchies
Last inspected: Mar 12, 2026
55
Score
CHEZ LES FRENCHIES in Manhattan, NY, has undergone three inspections, with the most recent evaluation on March 12, 2026, resulting in a moderate risk designation. Inspectors identified four critical violations, including instances of temperature control issues for hot and cold food items and the lack of accessible calibrated thermometers.
3
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Cycle Inspection / Initial Inspection
4 critical violations.
View 4 violations
Hot tcs food item not held at or above 140 °f.
02B
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.
04J
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.
02G
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.
06A
55
Dec 4, 2024
Cycle Inspection / Initial Inspection
2 critical violations. 1 minor violation.
View 3 violations
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
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.
06A
Failure to post or conspicuously post healthy eating information
20-08
70
May 22, 2023
Cycle Inspection / Initial Inspection
2 critical violations.
View 2 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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.
02G
74
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