New York City, NY - A health department inspection at Greek Xpress on 07/21/2025 revealed multiple health code violations.
Situated at 264 West 40 Street in Midtown, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Health department documentation states: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contaminat." Such infractions require correction to meet regulatory standards.
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 USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Local regulatory authorities have ordered that Greek Xpress 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.
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Longitude | -73.989615544923 |
| Council District | 03 |
| BIN | 1014511 |
| Census Tract | 011300 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ZIPCODE | 10018 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 3477015000 |
| INSPECTION DATE | 07/21/2025 |
| NTA | MN17 |
| CAMIS | 50102295 |
| GRADE DATE | 07/21/2025 |
| DBA | GREEK XPRESS |
| CUISINE DESCRIPTION | Greek |
| GRADE | A |
| BUILDING | 264 |
| Community Board | 105 |
| STREET | WEST 40 STREET |
| SCORE | 12 |
| Latitude | 40.755463469352 |
| BBL | 1007890075 |
| VIOLATION CODES | 02B; 06D |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
