New York City, NY - A scheduled inspection at Qamaria Yemeni Coffee Co. on 07/31/2025 documented several health code infractions.
The establishment operates from 570 9 Avenue Manhattan Ny in Chelsea, a busy area of New York City known for its dining scene.
Health department documentation states: "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 cookin." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Food Safety Modernization Act 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.
Local regulatory authorities have ordered that Qamaria Yemeni Coffee Co. swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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 |
| BIN | 1024923 |
| Council District | 03 |
| PHONE | 7186191099 |
| BUILDING | 570 |
| INSPECTION DATE | 07/31/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Latitude | 40.758117898204 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.992842127848 |
| SCORE | 41 |
| CAMIS | 50162520 |
| ZIPCODE | 10036 |
| CUISINE DESCRIPTION | Other |
| DBA | Qamaria Yemeni Coffee Co. |
| BBL | 1010320004 |
| Community Board | 104 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| NTA | MN15 |
| STREET | 9 AVENUE |
| Census Tract | 011500 |
| VIOLATION CODES | 04J; 04L; 06C; 04A; 08A; 04M; 06E |
| ALL VIOLATIONS | 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04M: Live roaches in facility's food or non-food area. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. |
This inspection was conducted on July 31, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04M: Live roaches in facility's food or non-food area. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored..
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.
