New York City, NY - An inspection on 08/06/2025 at the Skinny Bar uncovered significant health code violations.
Located in the heart of Lower East Side, the Skinny Bar operates from a prominent location at 174 Orchard Street, making it easily accessible to area customers.
The inspection report documents: "06. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (critical: not critical). 06a." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
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.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per Chicago Health Department Requirements, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Local regulatory authorities have ordered that the Skinny Bar swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| ZIPCODE | 10002 |
| BIN | 1005387 |
| DBA | THE SKINNY BAR |
| SCORE | 54 |
| Longitude | -73.988390624955 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| INSPECTION DATE | 08/06/2025 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| NTA | MN27 |
| Census Tract | 003001 |
| Community Board | 103 |
| CUISINE DESCRIPTION | American |
| STREET | ORCHARD STREET |
| CAMIS | 41068920 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.721680802779 |
| BUILDING | 174 |
| BBL | 1004120002 |
| PHONE | 2122283668 |
| VIOLATION CODES | 04H; 04A; 04C; 19-06; 06A; 10D; 05F; 02G |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 19-06: Providing single-use; non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 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: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 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.
