New York City, NY - Health inspectors discovered violations during an inspection of Tue Thai Food on 07/30/2025.
The restaurant is located at 3 Greenwich Avenue Manhattan Ny in New York City's Greenwich Village district, serving local residents and visitors.
The inspection report documents: "04m. Live roaches in facility's food or non-food area. (critical: critical). 06c. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transp." Health officials note that these violations need attention to maintain proper compliance.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
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 FDA Sanitation Standards clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
The New York City Department of Health and Mental Hygiene has mandated that Tue Thai Food immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| STREET | GREENWICH AVENUE |
| BBL | 1005930013 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| CUISINE DESCRIPTION | Thai |
| Census Tract | 007100 |
| Longitude | -73.999635561442 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 39 |
| BUILDING | 3 |
| CAMIS | 41634218 |
| PHONE | 2129299888 |
| Latitude | 40.733931279931 |
| BIN | 1010268 |
| DBA | TUE THAI FOOD |
| GRADE | Z |
| GRADE DATE | 07/30/2025 |
| Community Board | 102 |
| VIOLATION CODES | 04M; 06C; 02G; 02B; 10F; 06D; 08A |
| ALL VIOLATIONS | 04M: Live roaches in facility's food or non-food area. || 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 04M: Live roaches in facility's food or non-food area. | 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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.
