New York City, NY - Multiple violations were discovered at Mak Pizza during a health inspection on 07/24/2025.
The establishment operates from 201 Clinton Street Manhattan Ny in Lower East Side, a busy area of New York City known for its dining scene.
According to inspection records: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10e. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical:." This type of violation requires correction to maintain food safety standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety 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 FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Local regulatory authorities have ordered that Mak Pizza swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| ZIPCODE | 10002 |
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| INSPECTION DATE | 07/24/2025 |
| Census Tract | 000600 |
| CUISINE DESCRIPTION | Pizza |
| CAMIS | 50153911 |
| NTA | MN28 |
| RECORD DATE | 08/15/2025 |
| DBA | MAK PIZZA |
| BORO | Manhattan |
| Latitude | 40.714050217494 |
| BUILDING | 201 |
| STREET | CLINTON STREET |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 6464189165 |
| Council District | 01 |
| BIN | 1003695 |
| Community Board | 103 |
| GRADE DATE | 07/24/2025 |
| GRADE | A |
| Longitude | -73.987169110821 |
| SCORE | 12 |
| BBL | 1002850016 |
| VIOLATION CODES | 02B; 10E |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment |
This inspection was conducted on July 24, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 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.
