New York City, NY - An inspection conducted at Jimmy'S on the Go on 08/12/2025 identified food safety violations.
Located in the heart of Morrisania, Jimmy'S on the Go operates from a prominent location at 536 East 168 Street, making it easily accessible to area customers.
The inspection report notes: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 10f. Non-food contact surface or equipment made." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Temperature control violations pose immediate risks to public health and food safety According to USDA Safe Temperature Standards, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
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.
| DBA | JIMMY'S ON THE GO |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| STREET | EAST 168 STREET |
| Council District | 16 |
| RECORD DATE | 08/15/2025 |
| Community Board | 203 |
| Census Tract | 014500 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| BIN | 2004212 |
| GRADE DATE | 08/12/2025 |
| BUILDING | 536 |
| PHONE | 7188422324 |
| BBL | 2026090028 |
| Longitude | -73.90529528355 |
| INSPECTION DATE | 08/12/2025 |
| Latitude | 40.830867096025 |
| NTA | BX01 |
| CUISINE DESCRIPTION | American |
| SCORE | 17 |
| ZIPCODE | 10456 |
| CAMIS | 50139198 |
| GRADE | Z |
| VIOLATION CODES | 10G; 10F; 02G; 10B |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. || 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. || 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. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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. | 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. | 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..
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.
