New York City, NY - A scheduled inspection at Corporate Chef Cafe & Catering on 08/06/2025 documented several health code infractions.
The dining establishment functions from 50 West 56 Street in Midtown, a well-trafficked section of New York City recognized for its restaurant culture.
According to inspection records: "08c. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical: not critical). 08a. E." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. These federal guidelines guarantee that restaurants adhere to strict health requirements.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Corporate Chef Cafe & Catering swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| CAMIS | 40943754 |
| DBA | CORPORATE CHEF CAFE & CATERING |
| BIN | 1085108 |
| Latitude | 40.762954637093 |
| SCORE | 20 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| INSPECTION DATE | 08/06/2025 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 2122450056 |
| Longitude | -73.976077318569 |
| NTA | MN17 |
| STREET | WEST 56 STREET |
| ZIPCODE | 10019 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 50 |
| BBL | 1012710064 |
| Community Board | 105 |
| Council District | 04 |
| Census Tract | 010400 |
| CUISINE DESCRIPTION | Sandwiches |
| VIOLATION CODES | 08C; 08A; 04K; 02G |
| ALL VIOLATIONS | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 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. |
This inspection was conducted on August 6, 2025.
Chicago Department of Public Health
The following violations were found: 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 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..
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.
