New York City, NY - A scheduled inspection at Earthbar on 08/05/2025 documented several health code infractions.
The restaurant is located at 14 Wall Street in New York City's Financial District district, serving local residents and visitors.
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The inspection report documents: "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." Health officials note that these violations need attention to maintain proper compliance.
The inspection identified violations related to sanitation, an important area of food safety.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Earthbar promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
📋 Complete Inspection Data
| Latitude | 40.70733944656 |
| CAMIS | 50162542 |
| BUILDING | 14 |
| SCORE | 46 |
| INSPECTION DATE | 07/10/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN25 |
| DBA | EARTHBAR |
| ACTION | Violations were cited in the following area(s). |
| BIN | 1001025 |
| Council District | 01 |
| STREET | WALL STREET |
| Longitude | -74.010997308824 |
| BBL | 1000460009 |
| CUISINE DESCRIPTION | Other |
| Community Board | 101 |
| PHONE | 7144251559 |
| ZIPCODE | 10005 |
| INSPECTION TYPE | Pre-permit (Non-operational) / Initial Inspection |
| Census Tract | 000700 |
| VIOLATION CODES | 05C; 06C; 04P |
| ALL VIOLATIONS | 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. || 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. || 04P: Food containing a prohibited substance held; kept; offered; prepared; processed; packaged; or served. |
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: 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. | 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. | 04P: Food containing a prohibited substance held, kept, offered, prepared, processed, packaged, or served..
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.