New York City, NY - An inspection conducted at the Blue Mezze Bar on 07/22/2025 identified food safety violations.
the Blue Mezze Bar is positioned at 1480 2 Avenue Manhattan Ny in the Midtown East area, drawing neighborhood patrons and tourists.
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Health department documentation states: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 10b. Anti-siphonage or back-flow prevention device not provided where r." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety According to FDA Temperature Safety Guidelines, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
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.
📋 Complete Inspection Data
| CUISINE DESCRIPTION | Mediterranean |
| Longitude | -73.955870276672 |
| BUILDING | 1480 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN31 |
| BIN | 1045197 |
| SCORE | 24 |
| Latitude | 40.772195732225 |
| Census Tract | 013400 |
| CAMIS | 50112617 |
| STREET | 2 AVENUE |
| ZIPCODE | 10075 |
| PHONE | 3475300826 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 1014527501 |
| INSPECTION DATE | 07/22/2025 |
| Community Board | 108 |
| DBA | THE BLUE MEZZE BAR |
| Council District | 05 |
| VIOLATION CODES | 06E; 10B; 09C; 10F; 02G |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 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. || 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. |
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: 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 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. | 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..
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.