New York City, NY - Food safety inspectors found regulatory violations at Artie'S during an inspection on 07/29/2025.
The restaurant is located at 394 City Island Avenue in New York City's City Island district, serving local residents and visitors.
Advertisement
Inspectors documented: "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." This finding indicates a need for compliance with established food safety protocols.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
City health officials have required that Artie'S promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
📋 Complete Inspection Data
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| INSPECTION DATE | 07/24/2025 |
| CUISINE DESCRIPTION | Italian |
| PHONE | 7188859885 |
| BBL | 2056440172 |
| STREET | CITY ISLAND AVENUE |
| DBA | ARTIE'S |
| RECORD DATE | 08/15/2025 |
| BIN | 2082643 |
| SCORE | 96 |
| BORO | Bronx |
| NTA | BX10 |
| Census Tract | 051600 |
| BUILDING | 394 |
| Longitude | -73.787345831632 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.849516303236 |
| CAMIS | 40515670 |
| Council District | 13 |
| ZIPCODE | 10464 |
| Community Board | 210 |
| VIOLATION CODES | 04C; 28-06; 09C; 05D; 10F; 04H; 02G; 04L; 02H; 08A; 09E |
| ALL VIOLATIONS | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 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. || 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 09E: Wash hands sign not posted near or above hand washing sink. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 29, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 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. | 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 09E: Wash hands sign not posted near or above hand washing sink..
Why are these violations concerning?
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.