New York City, NY - An inspection conducted at G'S Cheesesteaks on 07/28/2025 identified food safety violations.
Located in the heart of Lower East Side, G'S Cheesesteaks operates from a prominent location at 6 Avenue B Manhattan Ny, making it easily accessible to area customers.
Inspectors documented: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 06c. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transport." This finding indicates a need for compliance with established food safety protocols.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance 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 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.
Local regulatory authorities have ordered that G'S Cheesesteaks swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| GRADE | N |
| NTA | MN22 |
| STREET | AVENUE B |
| CAMIS | 50148378 |
| ZIPCODE | 10009 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| Council District | 02 |
| BBL | 1003970038 |
| Longitude | -73.983671830786 |
| Community Board | 103 |
| Latitude | 40.721702186201 |
| BIN | 1004959 |
| CUISINE DESCRIPTION | Other |
| SCORE | 30 |
| INSPECTION DATE | 07/28/2025 |
| DBA | G'S CHEESESTEAKS |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| BUILDING | 6 |
| Census Tract | 003002 |
| PHONE | 7182739016 |
| VIOLATION CODES | 02B; 06C; 04N; 08A; 02G |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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 28, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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.
