New York City, NY - Health inspectors discovered violations during an inspection of Nom on 08/12/2025.
Located in the heart of Midtown, Nom operates from a prominent location at 1178 Broadway Manhattan Ny, making it easily accessible to area customers.
The inspection report documents: "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." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The USDA Safe Temperature Standards 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 Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
City health officials have required that Nom promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| BUILDING | 1178 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Longitude | -73.988520022944 |
| Census Tract | 007600 |
| RECORD DATE | 08/15/2025 |
| SCORE | 23 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| BBL | 1008300028 |
| GRADE DATE | 08/12/2025 |
| CAMIS | 50139244 |
| NTA | MN17 |
| INSPECTION DATE | 08/12/2025 |
| CUISINE DESCRIPTION | American |
| PHONE | 9173882138 |
| ZIPCODE | 10001 |
| DBA | NOM |
| STREET | BROADWAY |
| Community Board | 105 |
| GRADE | Z |
| BIN | 1015727 |
| Latitude | 40.745302260438 |
| Council District | 04 |
| VIOLATION CODES | 02G; 10F; 02B; 06C |
| ALL VIOLATIONS | 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. || 02B: Hot TCS food item not held at or above 140 °F. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 02B: Hot TCS food item not held at or above 140 °F. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor..
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.
