Le Pain Quotidien
Last inspected: Jan 9, 2026
70
Score
The health department has logged seven inspections at Le Pain Quotidien, the earliest from 2023. The latest inspection on file is from Jan 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
The pattern that stands out is “food, supplies, or equipment not protected from potential source”, which has been cited three times.
By comparison, the average Manhattan facility scores 77, putting Le Pain Quotidien on the weaker side. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 9, 2026
Cycle Inspection / Initial Inspection
2 critical violations. 1 minor violation.
View 3 violations
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.
06C
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
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.
10B
70
Mar 17, 2025
Administrative Miscellaneous / Initial Inspection
1 minor violation.
View 1 violation
Current letter grade or grade pending card not posted
20-06
95
Jan 9, 2025
Cycle Inspection / Compliance 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
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.
05D
74
Dec 24, 2024
Cycle Inspection / Re-inspection
4 critical violations. 2 minor violations.
View 6 violations
Hot tcs food item not held at or above 140 °f.
02B
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.
05D
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.
06C
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
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.
10B
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.
10F
50
Aug 23, 2024
Cycle Inspection / Initial Inspection
6 critical violations.
View 6 violations
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
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.
05D
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
Hot tcs food item not held at or above 140 °f.
02B
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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.
06C
41
May 6, 2024
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 violations
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
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.
10F
82
Nov 21, 2023
Cycle Inspection / Initial Inspection
4 critical violations. 2 minor violations.
View 6 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
Live animal other than fish in tank or service animal present in facility’s food or non-food area.
04O
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
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.
10F
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
50
Frequently Asked Questions
When was Le Pain Quotidien last inspected?
The most recent health inspection at Le Pain Quotidien on file is from Jan 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Le Pain Quotidien?
Across the inspection record, “food, supplies, or equipment not protected from potential source” has been cited three times, more than any other issue at Le Pain Quotidien.
How does Le Pain Quotidien compare to other restaurants in Manhattan?
Le Pain Quotidien most recently scored 70 out of 100, which is lower than the Manhattan average of 77.
Has Le Pain Quotidien's inspection record improved over time?
Yes. Recent inspections at Le Pain Quotidien have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le Pain Quotidien means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Le Pain Quotidien inspected?
Based on the inspection history on file, Le Pain Quotidien is inspected around three times per year on average.
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