New York City, NY - Food safety inspectors found regulatory violations at Rh Ny Guesthouse during an inspection on 07/25/2025.
Situated at 55 Gansevoort Street Manhattan Ny in West Village, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Health department documentation states: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 03b. Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. (critical: critical." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Temperature control violations pose immediate risks to public health and food safety 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.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
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 FDA Food Code Standards 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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| STREET | GANSEVOORT STREET |
| Latitude | 40.739395890824 |
| Council District | 03 |
| Census Tract | 007900 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| DBA | RH NY GUESTHOUSE |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 9173273073 |
| SCORE | 24 |
| INSPECTION DATE | 07/25/2025 |
| BBL | 1006440060 |
| CUISINE DESCRIPTION | American |
| BIN | 1012196 |
| Longitude | -74.007018726294 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 55 |
| CAMIS | 50102230 |
| Community Board | 102 |
| VIOLATION CODES | 02B; 03B; 02G |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 03B: Shellfish not from approved source; not or improperly tagged/labeled; tags not retained for 90 days. || 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. |
This inspection was conducted on July 25, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 03B: Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. | 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..
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.
