New York City, NY - Health inspectors discovered violations during an inspection of Il Divino on 08/05/2025.
Located in the heart of Hell's Kitchen, Il Divino operates from a prominent location at 739 9 Avenue Manhattan Ny, making it easily accessible to area customers.
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). 02g. Cold TCS food item held." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
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 Food Code Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
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 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.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
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 | 50121692 |
| Census Tract | 012700 |
| PHONE | 9174091545 |
| Council District | 03 |
| CUISINE DESCRIPTION | Mexican |
| Longitude | -73.989025890247 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Latitude | 40.763387532713 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 1082400 |
| ZIPCODE | 10019 |
| DBA | IL DIVINO |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 1010590036 |
| Community Board | 104 |
| SCORE | 19 |
| NTA | MN15 |
| STREET | 9 AVENUE |
| BUILDING | 739 |
| VIOLATION CODES | 06D; 02G; 10F; 10B |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 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. || 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 5, 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. | 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. | 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. | 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.
