New York City, NY - An inspection on 08/01/2025 at Blue Bottle Coffee uncovered significant health code violations.
The establishment operates from 1 Penn Plaza Manhattan Ny in Midtown, a busy area of New York City known for its dining scene.
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Health department documentation states: "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 excep." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
📋 Complete Inspection Data
| Census Tract | 010100 |
| BIN | 1014387 |
| CAMIS | 50120328 |
| Council District | 03 |
| PHONE | 6465259639 |
| STREET | PENN PLAZA |
| Latitude | 40.751091318302 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Coffee/Tea |
| INSPECTION DATE | 08/01/2025 |
| GRADE DATE | 08/01/2025 |
| ACTION | Violations were cited in the following area(s). |
| VIOLATION DESCRIPTION | 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. |
| NTA | MN17 |
| CRITICAL FLAG | Critical |
| BUILDING | 1 |
| DBA | BLUE BOTTLE COFFEE |
| VIOLATION CODE | 02G |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| BBL | 1007830070 |
| Community Board | 105 |
| ZIPCODE | 10119 |
| Longitude | -73.992925898182 |
| SCORE | 9 |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 1, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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..
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.