New York City, NY - An inspection conducted at Makimaki on 07/22/2025 identified food safety violations.
Makimaki is positioned at 360 Lexington Avenue in the Midtown East area, drawing neighborhood patrons and tourists.
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According to inspection records: "06c. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container." This type of violation requires correction to maintain food 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 FDA Food Code Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. 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.
Under current regulations, Makimaki faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
📋 Complete Inspection Data
| BBL | 1012950017 |
| Longitude | -73.976800067099 |
| DBA | MAKIMAKI |
| BUILDING | 360 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 10017 |
| CUISINE DESCRIPTION | Japanese |
| SCORE | 13 |
| NTA | MN20 |
| PHONE | 2125575733 |
| STREET | LEXINGTON AVENUE |
| CAMIS | 50091524 |
| GRADE DATE | 07/22/2025 |
| BIN | 1036145 |
| Census Tract | 008000 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| Latitude | 40.750422214106 |
| Community Board | 105 |
| INSPECTION DATE | 07/22/2025 |
| Council District | 04 |
| VIOLATION CODES | 06C; 06D |
| ALL VIOLATIONS | 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 22, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
Why are these violations concerning?
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.