New York City, NY - City health officials cited Blue Mountain Bar and Lounge for health violations during an inspection on 08/06/2025.
The establishment operates from 396 3 Avenue Manhattan Ny in Gramercy Park, a busy area of New York City known for its dining scene.
The inspection details: "03a. Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced oxygen packaged (rop)." These circumstances require correction according to industry standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The FDA Hand Washing Standards offers detailed requirements for maintaining compliance.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
City health officials have required that Blue Mountain Bar and Lounge 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.
| CAMIS | 50144293 |
| Latitude | 40.742103574857 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| INSPECTION DATE | 08/06/2025 |
| BIN | 1018220 |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN20 |
| Council District | 02 |
| DBA | BLUE MOUNTAIN BAR AND LOUNGE |
| Census Tract | 007200 |
| ZIPCODE | 10016 |
| SCORE | 66 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 9173622982 |
| CUISINE DESCRIPTION | Asian/Asian Fusion |
| BBL | 1008840040 |
| STREET | 3 AVENUE |
| BUILDING | 396 |
| Longitude | -73.980768987859 |
| Community Board | 106 |
| VIOLATION CODES | 03A; 06D; 10B; 04N; 02B; 10F; 05D; 02G; 09C; 08A; 06C |
| ALL VIOLATIONS | 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 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. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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 6, 2025.
Chicago Department of Public Health
The following violations were found: 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 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. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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.
