Mylk Co.

• inspection score129 pts
• critical violations6
• last inspectedJune 2, 2026 →
• address535 Madison Avenue, Manhattan 10022
• cuisineOther
• phone9294056640

Is Mylk Co. clean?

Mylk Co. is currently listed as closed by NYC Department of Health and Mental Hygiene (DOHMH), as of its inspection on June 2, 2026. That inspection scored 129 points and cited 6 critical violations. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Mylk Co.?

These are the violations recorded at the most recent inspection on June 2, 2026, in plain English, with the city's own wording underneath.

• 🚰handwashing sink issuescritical
  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.
• 🐛pest / contamination issuecritical
  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.
• 🍽️food left out / unprotectedcritical
  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.
• ⚠️Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
• 🛠️facility / equipment issue
  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• ❓questionable food sourcingcritical
  No or inadequate potable water supply. Water or ice not potable or from unapproved source. Bottled water not NY State certified. Cross connection in potable water supply system.
• 🚰facility hygiene issuecritical
  Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
• 🚰facility hygiene issuecritical
  Sewage disposal system is not provided, improper, inadequate or unapproved.

When was Mylk Co. last inspected?

Mylk Co. has 1 inspection on record going back to June 2, 2026, averaging 129 points.

Mylk Co. vs Midtown-Midtown South

Midtown-Midtown South runs 83% clean across 2,302 tracked restaurants — 1,604 clean, 93 mid, 234 cooked.

Against the 2,302 spots Cooked tracks in Midtown-Midtown South, this one comes out cleaner than 0% of them.

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See every restaurant inspection in Midtown-Midtown South →

How New York grades restaurants

New York City health inspectors score violations in points, and lower is better: 0–13 points earns an A, 14–27 a B, and 28 or more a C. Every restaurant is inspected at least once a year, and the letter has to be posted in the window. A restaurant that scores 14 or more on the first inspection of a cycle does not get a letter right away — it stays “Grade Pending” until a re-inspection settles it, which is why some spots here show an hourglass instead of a letter. Cooked only ever shows a letter the city actually posted; we never infer one from a score.

Read the New York ratings guide →

Inspection findings and available history come from the authority’s published records. Cooked checks daily; publication can lag behind an inspection. Read the date on each result and check the official source for newer information.

Source: NYC Department of Health and Mental Hygiene (DOHMH) via NYC Open Data. Cooked refreshes this data daily — this listing's most recent inspection is dated June 2, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.

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