New York City, NY - City health officials cited La Parisienne for health violations during an inspection on 07/24/2025.
Situated at 9-11 Maiden Ln Manhattan Ny in Financial District, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "10d. Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odor." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
The New York City Department of Health and Mental Hygiene has mandated that La Parisienne 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.
| INSPECTION DATE | 07/24/2025 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| ZIPCODE | 10038 |
| Longitude | -74.009554890835 |
| RECORD DATE | 08/15/2025 |
| NTA | MN25 |
| BORO | Manhattan |
| Latitude | 40.709598521487 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| STREET | MAIDEN LN |
| CAMIS | 50071226 |
| BIN | 1001098 |
| CUISINE DESCRIPTION | French |
| BBL | 1000650010 |
| PHONE | 3476010297 |
| SCORE | 17 |
| Community Board | 101 |
| GRADE DATE | 07/24/2025 |
| Census Tract | 001502 |
| GRADE | Z |
| DBA | LA PARISIENNE |
| BUILDING | 9-11 |
| VIOLATION CODES | 10D; 06D; 02G; 10F |
| ALL VIOLATIONS | 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. |
This inspection was conducted on July 24, 2025.
Chicago Department of Public Health
The following violations were found: 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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..
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.
