New York City, NY - An inspection on 07/21/2025 at Omg Shawarma uncovered significant health code violations.
Located in the heart of Greenwich Village, Omg Shawarma operates from a prominent location at 131 7 Avenue South, making it easily accessible to area customers.
Health department documentation states: "09c. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical: not critical). 10f. Non-food contact surf." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness According to HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
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 Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| BUILDING | 131 |
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| Longitude | -74.002284075159 |
| CUISINE DESCRIPTION | Mediterranean |
| Council District | 03 |
| BBL | 1006110034 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.734502168785 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| PHONE | 6464490555 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50154136 |
| INSPECTION DATE | 07/21/2025 |
| DBA | OMG SHAWARMA |
| GRADE DATE | 07/21/2025 |
| BIN | 1010837 |
| GRADE | Z |
| Census Tract | 007300 |
| STREET | 7 AVENUE SOUTH |
| SCORE | 27 |
| Community Board | 102 |
| VIOLATION CODES | 09C; 10F; 10D; 02G; 05F |
| ALL VIOLATIONS | 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. || 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. || 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. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. | 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. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
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.
