New York City, NY - An inspection conducted at Dig Inn Seasonal Market on 08/05/2025 identified food safety violations.
The grocery store functions from 2884 Broadway, Manhattan, Ny in Morningside Heights, serving the community.
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According to inspection records: "04. Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) (critical: not applicable). 20-08. 03. Caloric content not posted on menus, menu boards or food tags, in a food service ..." 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.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Food Code Standards, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. 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.
City health officials have required that Dig Inn Seasonal Market promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 1018840001 |
| INSPECTION DATE | 08/05/2025 |
| NTA | MN09 |
| Council District | 07 |
| BIN | 1056989 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Community Board | 109 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 2125457867 |
| CUISINE DESCRIPTION | American |
| Longitude | -73.965640726982 |
| SCORE | 17 |
| STREET | BROADWAY |
| CAMIS | 50006252 |
| ZIPCODE | 10025 |
| Latitude | 40.805599951306 |
| Census Tract | 019900 |
| DBA | DIG INN SEASONAL MARKET |
| BUILDING | 2884 |
| VIOLATION CODES | 10G; 16-04; 20-08; 02B; 16-03; 10F |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 16-04: Required succinct nutritional statements not posted on menu(s) for adults and children (2;000 calories per day for adults) || 20-08: Failure to post or conspicuously post healthy eating information || 02B: Hot TCS food item not held at or above 140 °F. || 16-03: Caloric content not posted on menus; menu boards or food tags; in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control; or as a franchise or doing business under the same name; for each menu item that is served in portions; the size and content of which are standardized. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 5, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 16-04: Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) | 20-08: Failure to post or conspicuously post healthy eating information | 02B: Hot TCS food item not held at or above 140 °F. | 16-03: Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. | 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..
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.