New York City, NY - Multiple violations were discovered at Rhythm Zero during a health inspection on 07/30/2025.
The establishment operates from 326 Bleecker Street in West Village, a busy area of New York City known for its dining scene.
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The inspection report documents: "04a. Food protection certificate (fpc) not held by manager or supervisor of food operations. (critical: critical). 05c. Food contact surface, refillable, reusable containers, or equipment improperly." Health officials note that these violations need attention to maintain proper compliance.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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.
City health officials have required that Rhythm Zero promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
📋 Complete Inspection Data
| GRADE | N |
| Longitude | -74.0042072378 |
| Council District | 03 |
| STREET | BLEECKER STREET |
| INSPECTION DATE | 07/30/2025 |
| BBL | 1005880061 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.733253246494 |
| BUILDING | 326 |
| SCORE | 87 |
| PHONE | 3479777818 |
| CUISINE DESCRIPTION | Other |
| BIN | 1010044 |
| DBA | RHYTHM ZERO |
| CAMIS | 50153690 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Census Tract | 007300 |
| Community Board | 102 |
| VIOLATION CODES | 04A; 05C; 08A; 10F; 06C; 04L; 10B; 05E |
| ALL VIOLATIONS | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 05E: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen; food prep or storage area or utensil washing area. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 30, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 05E: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area..
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.