New York City, NY - Multiple violations were discovered at Red Kup during a health inspection on 07/22/2025.
The restaurant is located at 701 Saint Nicholas Avenue in New York City's Harlem district, serving local residents and visitors.
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Inspectors documented: "04h. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan. (critical: critical). 10f. Non-food contact surface or equipment ma." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to sanitation, an important area of food safety.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. 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.
Local regulatory authorities have ordered that Red Kup 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.
📋 Complete Inspection Data
| Latitude | 40.824173678948 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| ZIPCODE | 10031 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Coffee/Tea |
| Community Board | 109 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 9293019405 |
| Council District | 09 |
| DBA | RED KUP |
| NTA | MN04 |
| GRADE DATE | 07/22/2025 |
| BUILDING | 701 |
| Census Tract | 023100 |
| STREET | SAINT NICHOLAS AVENUE |
| GRADE | A |
| Longitude | -73.944663610809 |
| BIN | 1061349 |
| BBL | 1020600029 |
| INSPECTION DATE | 07/22/2025 |
| CAMIS | 50140743 |
| SCORE | 9 |
| VIOLATION CODES | 04H; 10F |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. |
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: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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..
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.