New York City, NY - A scheduled inspection at Southgate Restaurant, Jw Marriott Essex House on 07/28/2025 documented several health code infractions.
The dining establishment functions from 160 Central Park South, Manhattan, Ny in Central Park South, a well-trafficked section of New York City recognized for its restaurant culture.
Inspectors documented: "02h. After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
The inspection identified violations related to sanitation, an important area of food safety.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
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 Southgate Restaurant, Jw Marriott Essex House swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| CAMIS | 41715036 |
| Longitude | -73.978473095031 |
| BIN | 1023760 |
| GRADE DATE | 07/28/2025 |
| BUILDING | 160 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.766605638837 |
| BORO | Manhattan |
| DBA | SOUTHGATE RESTAURANT; JW MARRIOT ESSEX HOUSE |
| Census Tract | 013700 |
| STREET | CENTRAL PARK SOUTH |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 13 |
| BBL | 1010117501 |
| NTA | MN17 |
| PHONE | 2124845100 |
| ZIPCODE | 10019 |
| CUISINE DESCRIPTION | American |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| INSPECTION DATE | 07/28/2025 |
| Community Board | 105 |
| Council District | 04 |
| VIOLATION CODES | 02H; 10F; 10B |
| ALL VIOLATIONS | 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 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. |
This inspection was conducted on July 28, 2025.
Chicago Department of Public Health
The following violations were found: 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 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..
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.
