New York City, NY - An inspection conducted at Crevette on 07/29/2025 identified food safety violations.
Located in the heart of Greenwich Village, Crevette operates from a prominent location at 10 Downing Street Manhattan Ny, making it easily accessible to area customers.
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.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to pest control, an important area of food safety.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection identified violations related to sanitation, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
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.
Under current regulations, Crevette faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| GRADE | N |
| Council District | 03 |
| STREET | DOWNING STREET |
| Census Tract | 006700 |
| Longitude | -74.002825116086 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 10 |
| CUISINE DESCRIPTION | Other |
| BBL | 1005270027 |
| CAMIS | 50164564 |
| DBA | CREVETTE |
| INSPECTION DATE | 07/29/2025 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| BIN | 1008350 |
| PHONE | 5129637631 |
| SCORE | 28 |
| Community Board | 102 |
| Latitude | 40.729589027438 |
| VIOLATION CODES | 10F; 04L; 06D; 09E; 02B; 08A |
| ALL VIOLATIONS | 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 09E: Wash hands sign not posted near or above hand washing sink. || 02B: Hot TCS food item not held at or above 140 °F. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 09E: Wash hands sign not posted near or above hand washing sink. | 02B: Hot TCS food item not held at or above 140 °F. | 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.
