New York City, NY - Multiple violations were discovered at Auntie Anne'S/Carvel during a health inspection on 07/22/2025.
Located in the heart of Upper West Side, Auntie Anne'S/Carvel operates from a prominent location at 2568 Broadway Manhattan Ny, making it easily accessible to area customers.
Inspectors documented: "09b. Thawing procedure improper. (critical: not critical). 04a. Food protection certificate (fpc) not held by manager or supervisor of food operations. (critical: critical)." 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 research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
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.
The New York City Department of Health and Mental Hygiene has mandated that Auntie Anne'S/Carvel 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.
| BUILDING | 2568 |
| INSPECTION TYPE | Pre-permit (Operational) / Compliance Inspection |
| Community Board | 107 |
| Council District | 07 |
| RECORD DATE | 08/15/2025 |
| BBL | 1018680044 |
| BORO | Manhattan |
| DBA | AUNTIE ANNE'S/CARVEL |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.971500658714 |
| CUISINE DESCRIPTION | Other |
| NTA | MN12 |
| Census Tract | 018300 |
| STREET | BROADWAY |
| PHONE | 2019365625 |
| Latitude | 40.795012316671 |
| BIN | 1056064 |
| INSPECTION DATE | 07/22/2025 |
| ZIPCODE | 10025 |
| CAMIS | 50160906 |
| SCORE | 12 |
| VIOLATION CODES | 09B; 04A |
| ALL VIOLATIONS | 09B: Thawing procedure improper. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 09B: Thawing procedure improper. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations..
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.
