New York City, NY - Health department officials identified compliance problems at Savory Hospitality during an inspection on 08/01/2025.
Located in Midtown, Savory Hospitality operates from 375 Park Avenue, providing food services to patients, staff, and visitors.
According to inspection records: "10e. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoked or process." This type of violation requires correction to maintain food safety standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Temperature control violations pose immediate risks to public health and food safety According to HACCP Temperature Monitoring, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
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.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| GRADE | N |
| BIN | 1036465 |
| DBA | SAVORY HOSPITALITY |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| INSPECTION DATE | 08/01/2025 |
| STREET | PARK AVENUE |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 010000 |
| BUILDING | 375 |
| CUISINE DESCRIPTION | American |
| BBL | 1013070001 |
| CAMIS | 50159176 |
| NTA | MN19 |
| SCORE | 19 |
| PHONE | 2127576100 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Community Board | 105 |
| ZIPCODE | 10152 |
| Latitude | 40.758779129885 |
| Council District | 04 |
| Longitude | -73.972801258216 |
| VIOLATION CODES | 10E; 02G; 03G; 10B |
| ALL VIOLATIONS | 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 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. || 03G: Raw fruit or vegetable not properly washed prior to cutting or serving. || 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. |
This inspection was conducted on August 1, 2025.
Chicago Department of Public Health
The following violations were found: 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 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. | 03G: Raw fruit or vegetable not properly washed prior to cutting or serving. | 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..
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.
