New York City, NY - Food safety inspectors found regulatory violations at Joe'S Pizza during an inspection on 08/11/2025.
Joe'S Pizza is positioned at 211 8 Avenue Manhattan Ny in the Chelsea area, drawing neighborhood patrons and tourists.
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According to inspection records: "04l. Evidence of mice or live mice in establishment's food or non-food areas. (critical: critical). 05f. Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain ti." 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.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in FDA Hand Washing Standards, Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. 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.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, 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.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
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.
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.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| CUISINE DESCRIPTION | Pizza |
| Census Tract | 008900 |
| Latitude | 40.743826151871 |
| DBA | JOE'S PIZZA |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| GRADE DATE | 08/11/2025 |
| Longitude | -73.999556112616 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/11/2025 |
| BIN | 1013268 |
| SCORE | 63 |
| NTA | MN13 |
| ZIPCODE | 10011 |
| CAMIS | 41636558 |
| BUILDING | 211 |
| PHONE | 2122433226 |
| Community Board | 104 |
| GRADE | Z |
| BBL | 1007440043 |
| STREET | 8 AVENUE |
| VIOLATION CODES | 04L; 05F; 10B; 08A; 06A; 04M; 04K; 06C; 02G; 10F |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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 || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04M: Live roaches in facility's food or non-food area. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 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. || 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. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 11, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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 | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04M: Live roaches in facility's food or non-food area. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 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. | 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. | 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..
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.