New York City, NY - Multiple violations were discovered at Frenchy Coffee Nyc during a health inspection on 07/21/2025.
Situated at 129 East 102 Street Manhattan Ny in East Harlem, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "04h. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan. (critical: critical). 10f. Non-food contact surface or equipment ma." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. The FDA Hand Washing Standards offers detailed requirements for maintaining compliance.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Local regulatory authorities have ordered that Frenchy Coffee Nyc swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| DBA | FRENCHY COFFEE NYC |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| SCORE | 25 |
| ZIPCODE | 10029 |
| Census Tract | 016600 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| PHONE | 6468910088 |
| ACTION | Violations were cited in the following area(s). |
| Community Board | 111 |
| INSPECTION DATE | 07/21/2025 |
| Council District | 08 |
| GRADE DATE | 07/21/2025 |
| Longitude | -73.948596090835 |
| Latitude | 40.789879897603 |
| CUISINE DESCRIPTION | French |
| STREET | EAST 102 STREET |
| CAMIS | 50073325 |
| GRADE | Z |
| BBL | 1016300016 |
| NTA | MN33 |
| BIN | 1051882 |
| BUILDING | 129 |
| VIOLATION CODES | 04H; 10F; 02G; 09E; 10B |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 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. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 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..
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.
