New York City, NY - Health inspectors discovered violations during an inspection of Meem Spicy Grocery and Deli on 08/07/2025.
The market operates from 160 East 28 Street in Kips Bay.
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According to inspection records: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 04j. Properly scaled and cali." This type of violation requires correction to maintain food safety standards.
The inspection identified violations related to temperature control, an important area of food safety.
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 inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Hand washing violations directly impact food safety and customer health protection According to Chicago Health Department Requirements, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
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 Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
📋 Complete Inspection Data
| INSPECTION DATE | 08/07/2025 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BUILDING | 160 |
| SCORE | 69 |
| DBA | MEEM SPICY GROCERY AND DELI |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Longitude | -73.981746896335 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 02 |
| Census Tract | 006800 |
| GRADE DATE | 08/07/2025 |
| Latitude | 40.742328805154 |
| BBL | 1008830052 |
| ZIPCODE | 10016 |
| PHONE | 6462179551 |
| NTA | MN21 |
| BIN | 1018185 |
| CUISINE DESCRIPTION | Bangladeshi |
| STREET | EAST 28 STREET |
| GRADE | Z |
| Community Board | 106 |
| CAMIS | 50138270 |
| VIOLATION CODES | 06D; 04J; 06A; 02B; 09E; 04A; 04N; 08A; 06C; 05D |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 09E: Wash hands sign not posted near or above hand washing sink. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 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. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 7, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
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. | 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 09E: Wash hands sign not posted near or above hand washing sink. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 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. | 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..
Why are these violations concerning?
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.