New York City, NY - A routine inspection at Ankara #3 on 08/12/2025 resulted in citations for health code violations.
The restaurant is located at 181 East Houston Street in New York City's Lower East Side district, serving local residents and visitors.
The inspection details: "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 excep." These circumstances require correction according to industry standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly According to HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. 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.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Ankara #3 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 |
| DBA | Ankara #3 |
| CUISINE DESCRIPTION | Turkish |
| BIN | 1005547 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| BBL | 1004170056 |
| GRADE DATE | 08/12/2025 |
| STREET | EAST HOUSTON STREET |
| VIOLATION DESCRIPTION | 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. |
| NTA | MN27 |
| SCORE | 7 |
| Census Tract | 003001 |
| INSPECTION DATE | 08/12/2025 |
| CRITICAL FLAG | Critical |
| Community Board | 103 |
| CAMIS | 50130040 |
| VIOLATION CODE | 02G |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 2124731212 |
| BUILDING | 181 |
| GRADE | A |
| Longitude | -73.988087391887 |
| Latitude | 40.722748486094 |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 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.
