New York City, NY - An inspection conducted at Bonjour Mixeur on 08/04/2025 identified food safety violations.
The restaurant is located at 1436 Lexington Avenue Manhattan Ny in New York City's Lenox Hill district, serving local residents and visitors.
Health department documentation states: "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." Such infractions require correction to meet regulatory standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance 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 FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
City health officials have required that Bonjour Mixeur promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| PHONE | 2129334626 |
| SCORE | 21 |
| BIN | 1048410 |
| Longitude | -73.952067000034 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Census Tract | 015801 |
| DBA | BONJOUR MIXEUR |
| NTA | MN40 |
| BBL | 1015220156 |
| Latitude | 40.784323276328 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| GRADE DATE | 08/04/2025 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/04/2025 |
| STREET | LEXINGTON AVENUE |
| ZIPCODE | 10128 |
| CAMIS | 50142024 |
| CUISINE DESCRIPTION | French |
| BUILDING | 1436 |
| GRADE | Z |
| Community Board | 108 |
| Council District | 04 |
| VIOLATION CODES | 10F; 02G; 10G; 02F; 10B |
| ALL VIOLATIONS | 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. || 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 02F: Meat; fish; molluscan shellfish; unpasteurized raw shell eggs; poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer. || 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 4, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 02F: Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer. | 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.
