New York City, NY - Health department officials identified compliance problems at Milu during an inspection on 08/11/2025.
Situated at 225 Liberty Street in Financial District, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Health department documentation states: "04l. Evidence of mice or live mice in establishment's food or non-food areas. (critical: critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw egg." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
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.
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| ZIPCODE | 10280 |
| STREET | LIBERTY STREET |
| PHONE | 6173145173 |
| Longitude | -74.015672785414 |
| RECORD DATE | 08/15/2025 |
| NTA | MN25 |
| BORO | Manhattan |
| GRADE DATE | 08/11/2025 |
| Census Tract | 031703 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| INSPECTION DATE | 08/11/2025 |
| BUILDING | 225 |
| SCORE | 49 |
| Latitude | 40.711530166285 |
| BBL | 1000160125 |
| Community Board | 101 |
| GRADE | Z |
| CAMIS | 50164010 |
| DBA | MILU |
| BIN | 1000058 |
| VIOLATION CODES | 04L; 02G; 10E; 05A; 04F; 10F; 10G; 08A |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice 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. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 05A: Sewage disposal system is not provided; improper; inadequate or unapproved. || 04F: Food preparation area; food storage area; or other area used by employees or patrons; contaminated by sewage or liquid waste. || 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on August 11, 2025.
Chicago Department of Public Health
The following violations were found: 04L: Evidence of mice or live mice 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. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 05A: Sewage disposal system is not provided, improper, inadequate or unapproved. | 04F: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste. | 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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests..
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.
