New York City, NY - A scheduled inspection at Moka & Co on 08/04/2025 documented several health code infractions.
Situated at 416 3 Avenue Manhattan Ny in Kips Bay, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report documents: "04. “choking first aid” poster not posted." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The CDC Hand Hygiene Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
Under current regulations, Moka & Co faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| CAMIS | 50155115 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.742677159922 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Coffee/Tea |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN20 |
| Council District | 02 |
| INSPECTION DATE | 08/04/2025 |
| Census Tract | 007200 |
| SCORE | 87 |
| ZIPCODE | 10016 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 416 |
| PHONE | 6465967010 |
| DBA | MOKA & CO |
| BBL | 1008850042 |
| STREET | 3 AVENUE |
| BIN | 1018263 |
| Community Board | 106 |
| Longitude | -73.980353812172 |
| VIOLATION CODES | 06D; 05D; 04L; 08A; 03A; 02G; 04A; 05H; 06F; 10F; 20-04; 20-06 |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 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. || 20-04: “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric); latex gloves; sign not posted. || 20-06: Current letter grade or Grade Pending card not posted |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 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. | 20-04: “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. | 20-06: Current letter grade or Grade Pending card not posted.
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.
