New York City, NY - Food safety inspectors found regulatory violations at Lunella Ristorante during an inspection on 08/05/2025.
The restaurant is located at 173 Mulberry Street Manhattan Ny in New York City's Little Italy district, serving local residents and visitors.
The inspection report notes: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 04j." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. 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.
Under current regulations, Lunella Ristorante faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| Longitude | -73.996980477312 |
| BBL | 1004710016 |
| ZIPCODE | 10013 |
| CUISINE DESCRIPTION | Italian |
| Census Tract | 004100 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| DBA | LUNELLA RISTORANTE |
| BIN | 1006964 |
| NTA | MN24 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| Latitude | 40.720158004701 |
| CAMIS | 40812973 |
| STREET | MULBERRY STREET |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 37 |
| BUILDING | 173 |
| PHONE | 2129666639 |
| Community Board | 102 |
| VIOLATION CODES | 02G; 06D; 10G; 20-08; 04J; 10F; 04A |
| ALL VIOLATIONS | 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 20-08: Failure to post or conspicuously post healthy eating information || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 20-08: Failure to post or conspicuously post healthy eating information | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations..
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.
