New York City, NY - An inspection on 07/21/2025 at Bonsignour uncovered significant health code violations.
Located in the heart of Greenwich Village, Bonsignour operates from a prominent location at 35 Jane Street, Manhattan, Ny, making it easily accessible to area customers.
Inspectors documented: "10b. 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 o." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The FDA Temperature Safety Guidelines offers detailed requirements for maintaining compliance.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Food Code Standards provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
The New York City Department of Health and Mental Hygiene has mandated that Bonsignour immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| CAMIS | 40965997 |
| Longitude | -74.00447097009 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| STREET | JANE STREET |
| NTA | MN23 |
| ZIPCODE | 10014 |
| ACTION | Violations were cited in the following area(s). |
| DBA | BONSIGNOUR |
| Census Tract | 007700 |
| INSPECTION DATE | 07/21/2025 |
| PHONE | 2122299700 |
| BBL | 1006260047 |
| CUISINE DESCRIPTION | American |
| SCORE | 35 |
| GRADE DATE | 07/21/2025 |
| Latitude | 40.738136171968 |
| BUILDING | 35 |
| BIN | 1077100 |
| GRADE | Z |
| Community Board | 102 |
| VIOLATION CODES | 10B; 02G; 09C; 10F; 04L; 08A; 04H |
| ALL VIOLATIONS | 10B: 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. || 02G: 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. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 10F: 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 10B: 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. | 02G: 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. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 10F: 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
