New York City, NY - City health officials cited John Doe Bar & Kitchen for health violations during an inspection on 07/24/2025.
The dining establishment functions from 253 5 Avenue Manhattan Ny in Midtown, a well-trafficked section of New York City recognized for its restaurant culture.
Inspectors documented: "09b. Thawing procedure improper. (critical: not critical). 02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 04h. Raw, cooked or prepared food is adulterated, contaminated, c." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. 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.
City health officials have required that John Doe Bar & Kitchen promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
| DBA | JOHN DOE BAR & KITCHEN |
| INSPECTION DATE | 07/24/2025 |
| CAMIS | 50032938 |
| BIN | 1080770 |
| Census Tract | 007400 |
| Longitude | -73.987166767892 |
| Latitude | 40.744835507503 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN17 |
| PHONE | 6468824007 |
| BUILDING | 253 |
| ZIPCODE | 10016 |
| CUISINE DESCRIPTION | American |
| STREET | 5 AVENUE |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 19 |
| Community Board | 105 |
| BBL | 1008580001 |
| Council District | 04 |
| VIOLATION CODES | 09B; 02B; 04H |
| ALL VIOLATIONS | 09B: Thawing procedure improper. || 02B: Hot TCS food item not held at or above 140 °F. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
This inspection was conducted on July 24, 2025.
Chicago Department of Public Health
The following violations were found: 09B: Thawing procedure improper. | 02B: Hot TCS food item not held at or above 140 °F. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
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.
