New York City, NY - An inspection on 07/24/2025 at Great N.Y. Noodletown uncovered significant health code violations.
The establishment operates from 28 Bowery Manhattan Ny in Chinatown, a busy area of New York City known for its dining scene.
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The inspection report notes: "05c. Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided." Food safety guidelines indicate that such conditions should be addressed promptly.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
The New York City Department of Health and Mental Hygiene has mandated that Great N.Y. Noodletown immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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
| BUILDING | 28 |
| Census Tract | 002900 |
| BIN | 1001801 |
| INSPECTION DATE | 07/24/2025 |
| ZIPCODE | 10013 |
| STREET | BOWERY |
| Latitude | 40.714970389858 |
| Longitude | -73.99686167325 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| SCORE | 24 |
| NTA | MN27 |
| Community Board | 103 |
| DBA | GREAT N.Y. NOODLETOWN |
| CAMIS | 40762853 |
| PHONE | 2123490923 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 1001630033 |
| VIOLATION CODES | 05C; 02G; 10F |
| ALL VIOLATIONS | 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. || 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. || 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 24, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. | 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. | 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.