New York City, NY - Multiple violations were discovered at Omar'S Kitchen during a health inspection on 08/12/2025.
Located in the heart of Chinatown, Omar'S Kitchen operates from a prominent location at 29 Clinton Street Manhattan Ny, making it easily accessible to area customers.
According to inspection records: "04n. Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. Frsa flies include house flies, blow flies, bottle flies, fle." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
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.
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.
| ZIPCODE | 10002 |
| CAMIS | 50105162 |
| SCORE | 46 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| STREET | CLINTON STREET |
| DBA | OMAR'S KITCHEN |
| ACTION | Violations were cited in the following area(s). |
| Council District | 02 |
| NTA | MN27 |
| Census Tract | 003001 |
| Longitude | -73.984364790075 |
| Latitude | 40.720458903139 |
| INSPECTION DATE | 08/12/2025 |
| BIN | 1004252 |
| Community Board | 103 |
| PHONE | 9146190618 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 29 |
| CUISINE DESCRIPTION | Caribbean |
| BBL | 1003500030 |
| VIOLATION CODES | 04N; 03A; 02G; 04M; 10G; 08A; 02B; 06E |
| ALL VIOLATIONS | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 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. || 04M: Live roaches in facility's food or non-food area. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02B: Hot TCS food item not held at or above 140 °F. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 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. | 04M: Live roaches in facility's food or non-food area. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02B: Hot TCS food item not held at or above 140 °F. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored..
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.
