New York City, NY - An inspection conducted at B&D Halal Food 9Th Ave on 07/23/2025 identified food safety violations.
Situated at 613 9 Avenue Manhattan Ny in Midtown, the restaurant serves a diverse clientele in one of New York City's bustling districts.
According to inspection records: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 10f." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
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.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
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 HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
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.
City health officials have required that B&D Halal Food 9Th Ave promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
| Longitude | -73.991921517577 |
| GRADE | N |
| Council District | 03 |
| Census Tract | 012100 |
| BIN | 1026365 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CAMIS | 50172104 |
| SCORE | 108 |
| ACTION | Violations were cited in the following area(s). |
| BBL | 1010530032 |
| INSPECTION DATE | 07/23/2025 |
| Latitude | 40.759413363246 |
| ZIPCODE | 10036 |
| INSPECTION TYPE | Pre-permit (Non-operational) / Initial Inspection |
| DBA | B&D HALAL FOOD 9TH AVE |
| CUISINE DESCRIPTION | African |
| BUILDING | 613 |
| Community Board | 104 |
| NTA | MN15 |
| STREET | 9 AVENUE |
| PHONE | 6463988013 |
| VIOLATION CODES | 05B; 08A; 06C; 04K; 10B; 05F; 20-08; 10F; 10E |
| ALL VIOLATIONS | 05B: Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 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. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 20-08: Failure to post or conspicuously post healthy eating information || 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. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 05B: Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 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. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 20-08: Failure to post or conspicuously post healthy eating information | 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. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment.
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.
