New York City, NY - City health officials cited Holy Cow for health violations during an inspection on 07/30/2025.
The dining establishment functions from 1412 Castle Hill Avenue, Bronx, Ny in Castle Hill, a well-trafficked section of New York City recognized for its restaurant culture.
Inspectors documented: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 04j. 01. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers." 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 The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Hand washing violations directly impact food safety and customer health protection Data compiled by food safety institutions reveals that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. Per FDA Hand Washing Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
The inspection identified violations related to sanitation, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The New York City Department of Health and Mental Hygiene has mandated that Holy Cow immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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 |
| BIN | 2128397 |
| NTA | BX59 |
| BUILDING | 1412 |
| STREET | CASTLE HILL AVENUE |
| DBA | HOLY COW |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| SCORE | 56 |
| BBL | 2039660008 |
| ZIPCODE | 10462 |
| PHONE | 8623222500 |
| CAMIS | 50163136 |
| Census Tract | 020601 |
| Longitude | -73.852088738202 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Council District | 18 |
| Community Board | 210 |
| Latitude | 40.835789876391 |
| CUISINE DESCRIPTION | Sandwiches |
| VIOLATION CODES | 02G; 20-08; 04J; 10B; 10F; 04A; 05D; 20-01 |
| ALL VIOLATIONS | 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. || 20-08: Failure to post or conspicuously post healthy eating information || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 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. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 20-08: Failure to post or conspicuously post healthy eating information | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 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. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers..
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.
