New York City, NY - City health officials cited Barry'S for health violations during an inspection on 08/05/2025.
Situated at 241 East 86 Street in Upper East Side, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report notes: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 10f. Non-food contact surface." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to Food Safety Modernization Act, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. This regulatory framework ensures that food service establishments meet rigorous safety standards.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
City health officials have required that Barry'S promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
| NTA | BK09 |
| INSPECTION DATE | 07/24/2025 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| Council District | 33 |
| STREET | MONTAGUE STREET |
| Community Board | 302 |
| RECORD DATE | 08/15/2025 |
| DBA | BARRY'S |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50137815 |
| PHONE | 3477696419 |
| Longitude | -73.991128926281 |
| Latitude | 40.693895740042 |
| ZIPCODE | 11201 |
| BBL | 3002500039 |
| BUILDING | 200 |
| GRADE DATE | 07/24/2025 |
| GRADE | A |
| CUISINE DESCRIPTION | Juice; Smoothies; Fruit Salads |
| Census Tract | 000900 |
| BIN | 3002107 |
| SCORE | 12 |
| VIOLATION CODES | 04J; 10F; 06C |
| 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. || 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. || 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. |
This inspection was conducted on August 5, 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. | 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. | 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..
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.
