New York City, NY - Food safety inspectors found regulatory violations at Whitmans during an inspection on 08/12/2025.
Located in the heart of Chelsea, Whitmans operates from a prominent location at 500 West 30 Street, making it easily accessible to area customers.
The inspection details: "06. Current letter grade or grade pending card not posted (critical: not critical). 06e." These circumstances require correction according to industry standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly 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.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
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 compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
The New York City Department of Health and Mental Hygiene has mandated that Whitmans immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| Council District | 03 |
| BIN | 1089862 |
| RECORD DATE | 08/15/2025 |
| SCORE | 23 |
| BORO | Manhattan |
| Longitude | -74.001158582559 |
| STREET | WEST 30 STREET |
| ACTION | Violations were cited in the following area(s). |
| DBA | WHITMANS |
| NTA | MN13 |
| PHONE | 2128371416 |
| INSPECTION DATE | 08/12/2025 |
| CUISINE DESCRIPTION | American |
| CAMIS | 50057778 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| ZIPCODE | 10001 |
| Latitude | 40.752118070946 |
| Community Board | 104 |
| BUILDING | 500 |
| Census Tract | 009900 |
| BBL | 1007017502 |
| VIOLATION CODES | 02B; 02G; 20-06; 06E |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 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. || 20-06: Current letter grade or Grade Pending card not posted || 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: 02B: Hot TCS food item not held at or above 140 °F. | 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. | 20-06: Current letter grade or Grade Pending card not posted | 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.
