New York City, NY - A health department inspection at Ali Baba Mediterranean Cuisine on 08/12/2025 revealed multiple health code violations.
Located in the heart of Midtown East, Ali Baba Mediterranean Cuisine operates from a prominent location at 224 East 53 Street, making it easily accessible to area customers.
According to inspection records: "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 o." This type of violation requires correction to maintain food safety standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
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.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Under current regulations, Ali Baba Mediterranean Cuisine faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| Census Tract | 009800 |
| CUISINE DESCRIPTION | Mediterranean |
| ZIPCODE | 10022 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Longitude | -73.968679690719 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50132006 |
| BIN | 1038541 |
| INSPECTION DATE | 08/12/2025 |
| BBL | 1013260038 |
| SCORE | 35 |
| STREET | EAST 53 STREET |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 224 |
| NTA | MN19 |
| PHONE | 6462476062 |
| DBA | ALI BABA MEDITERRANEAN CUISINE |
| Latitude | 40.757386486132 |
| Community Board | 106 |
| Council District | 04 |
| VIOLATION CODES | 10B; 04A; 08A; 02G; 04M; 10F |
| ALL VIOLATIONS | 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04M: Live roaches in facility's food or non-food area. || 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. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04M: Live roaches in facility's food or non-food area. | 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..
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.
