New York City, NY - An inspection on 08/12/2025 at Bacaro uncovered significant health code violations.
The establishment operates from 136 Division Street Manhattan Ny in Lower East Side, a busy area of New York City known for its dining scene.
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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). 02g. Cold TCS food item held." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per FDA Temperature Safety Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to HACCP Prevention Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health 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.
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.
📋 Complete Inspection Data
| BBL | 1002940028 |
| ZIPCODE | 10002 |
| Census Tract | 001600 |
| CUISINE DESCRIPTION | Italian |
| STREET | DIVISION STREET |
| BIN | 1003805 |
| RECORD DATE | 08/15/2025 |
| Longitude | -73.991649229603 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 13 |
| Council District | 01 |
| GRADE DATE | 08/12/2025 |
| NTA | MN27 |
| CAMIS | 41296408 |
| INSPECTION DATE | 08/12/2025 |
| Community Board | 103 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 2129415060 |
| DBA | BACARO |
| GRADE | A |
| BUILDING | 136 |
| Latitude | 40.714456857017 |
| VIOLATION CODES | 06D; 02G |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 12, 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. | 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..
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.