New York City, NY - An inspection on 07/25/2025 at Tartinery uncovered significant health code violations.
The restaurant is located at 225 Liberty Street Manhattan Ny in New York City's Financial District district, serving local residents and visitors.
The inspection report notes: "06. Contract with a pest management professional not in place." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant 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 Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Under current regulations, Tartinery faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| ZIPCODE | 10280 |
| STREET | LIBERTY STREET |
| Longitude | -74.015672785414 |
| RECORD DATE | 08/15/2025 |
| NTA | MN25 |
| BORO | Manhattan |
| DBA | TARTINERY |
| Census Tract | 031703 |
| CAMIS | 50012300 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| INSPECTION DATE | 07/25/2025 |
| BUILDING | 225 |
| Latitude | 40.711530166285 |
| PHONE | 6467558484 |
| SCORE | 37 |
| CUISINE DESCRIPTION | French |
| BBL | 1000160125 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 101 |
| BIN | 1000058 |
| VIOLATION CODES | 04H; 04L; 05F; 04N; 02G; 28-06; 08A |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 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. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on July 25, 2025.
Chicago Department of Public Health
The following violations were found: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 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. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests..
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.
