New York City, NY - Health department officials identified compliance problems at Guayusa Cafe during an inspection on 07/28/2025.
Guayusa Cafe is positioned at 3450 Broadway Manhattan Ny in the Morningside Heights area, drawing neighborhood patrons and tourists.
The inspection report notes: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 10f." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Research conducted by federal health agencies demonstrates that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The Chicago Health Department Requirements provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per HACCP Prevention 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 The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
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.
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.
| CAMIS | 50161101 |
| GRADE | N |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 9176370245 |
| Latitude | 40.823619997056 |
| ZIPCODE | 10031 |
| BUILDING | 3450 |
| DBA | GUAYUSA CAFE |
| Council District | 07 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Coffee/Tea |
| Community Board | 109 |
| BBL | 1020720064 |
| NTA | MN04 |
| SCORE | 80 |
| Census Tract | 022500 |
| BIN | 1061776 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| STREET | BROADWAY |
| INSPECTION DATE | 07/28/2025 |
| Longitude | -73.952483006014 |
| VIOLATION CODES | 20-08; 10F; 10B; 03A; 09E; 06C; 05H; 05D |
| ALL VIOLATIONS | 20-08: Failure to post or conspicuously post healthy eating information || 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. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 09E: Wash hands sign not posted near or above hand washing sink. || 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. || 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. |
This inspection was conducted on July 28, 2025.
Chicago Department of Public Health
The following violations were found: 20-08: Failure to post or conspicuously post healthy eating information | 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. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 09E: Wash hands sign not posted near or above hand washing sink. | 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. | 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device..
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.
