New York City, NY - Food safety inspectors found regulatory violations at the Standard, High Line during an inspection on 07/21/2025.
The establishment operates from 848 Washington Street, Manhattan, Ny in West Village, a busy area of New York City known for its dining scene.
Inspectors documented: "04h. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan. (critical: critical). 09c. Design, construction, materials used or." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| BUILDING | 848 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| DBA | THE STANDARD; HIGH LINE |
| Census Tract | 007900 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| CAMIS | 50071497 |
| BIN | 1012203 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 9175093129 |
| Longitude | -74.007718936669 |
| INSPECTION DATE | 07/21/2025 |
| STREET | WASHINGTON STREET |
| CUISINE DESCRIPTION | American |
| GRADE DATE | 07/21/2025 |
| BBL | 1006450011 |
| GRADE | A |
| Latitude | 40.740617265475 |
| SCORE | 12 |
| Community Board | 102 |
| VIOLATION CODES | 04H; 09C; 10F |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. |
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. | 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..
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.
