New York City, NY - An inspection conducted at Casa Emilio Restaurant on 08/12/2025 identified food safety violations.
Casa Emilio Restaurant is positioned at 65 Sherman Avenue Manhattan Ny in the Washington Heights area, drawing neighborhood patrons and tourists.
Health department documentation states: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contaminat." Such infractions require correction to meet regulatory standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per HACCP Temperature Monitoring, 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.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control 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.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The New York City Department of Health and Mental Hygiene has mandated that Casa Emilio Restaurant immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| BUILDING | 65 |
| SCORE | 26 |
| PHONE | 3476379061 |
| Census Tract | 028500 |
| DBA | CASA EMILIO RESTAURANT |
| ZIPCODE | 10040 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| BBL | 1021740032 |
| Community Board | 112 |
| BIN | 1064159 |
| INSPECTION DATE | 08/12/2025 |
| Latitude | 40.863276162928 |
| Council District | 10 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| STREET | SHERMAN AVENUE |
| NTA | MN35 |
| CUISINE DESCRIPTION | Spanish |
| Longitude | -73.926781972846 |
| CAMIS | 50135822 |
| VIOLATION CODES | 02B; 06D; 02G; 10F |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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: 02B: Hot TCS food item not held at or above 140 °F. | 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. | 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.
