New York City, NY - An inspection on 07/30/2025 at Topa Garden Inc.. uncovered significant health code violations.
The restaurant is located at 51 East 125 Street Manhattan Ny in New York City's East Harlem district, serving local residents and visitors.
The inspection report notes: "01. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. 08. Failure to post or conspicuously post healthy eating information (critical: not critical). 04j." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The Chicago Health Department Requirements clearly states that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
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.
| STREET | EAST 125 STREET |
| GRADE | N |
| BIN | 1082075 |
| ZIPCODE | 10035 |
| SCORE | 75 |
| Longitude | -73.94030834757 |
| CAMIS | 50173419 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN34 |
| Council District | 09 |
| Community Board | 111 |
| BUILDING | 51 |
| CUISINE DESCRIPTION | American |
| INSPECTION TYPE | Pre-permit (Non-operational) / Initial Inspection |
| DBA | Topa Garden Inc. |
| BBL | 1017500021 |
| Latitude | 40.805597812165 |
| PHONE | 9173304879 |
| Census Tract | 019800 |
| VIOLATION CODES | 20-01; 10B; 05D; 20-08; 04J; 15-27; 10G; 10E; 05F; 10F |
| ALL VIOLATIONS | 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. || 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. || 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. || 20-08: 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. || 15-27: Sign prohibiting smoking or using electronic cigarettes not conspicuously posted. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 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. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. | 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. | 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. | 20-08: 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. | 15-27: Sign prohibiting smoking or using electronic cigarettes not conspicuously posted. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 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..
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.
