New York City, NY - Multiple violations were discovered at Pad Thai Noodle Lounge during a health inspection on 08/13/2025.
The restaurant is located at 114 8 Avenue in New York City's Chelsea district, serving local residents and visitors.
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Inspectors documented: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 04l. Evidence of mice or live mice in establish." This finding indicates a need for compliance with established food safety protocols.
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 According to USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control 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.
The inspection identified violations related to sanitation, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The CDC Hand Hygiene Guidelines clearly states that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service.
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.
Local regulatory authorities have ordered that Pad Thai Noodle Lounge swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
📋 Complete Inspection Data
| BBL | 1007650001 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| CUISINE DESCRIPTION | Thai |
| GRADE DATE | 08/13/2025 |
| Longitude | -74.001724947724 |
| PHONE | 2126916226 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.740823369406 |
| BORO | Manhattan |
| DBA | PAD THAI NOODLE LOUNGE |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 50 |
| NTA | MN13 |
| ZIPCODE | 10011 |
| CAMIS | 41581830 |
| BUILDING | 114 |
| BIN | 1081540 |
| Community Board | 104 |
| GRADE | Z |
| Census Tract | 008100 |
| STREET | 8 AVENUE |
| INSPECTION DATE | 08/13/2025 |
| VIOLATION CODES | 10G; 04L; 08A; 06C; 04M; 05D; 10B; 06A; 02G |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04M: Live roaches in facility's food or non-food area. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 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. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 13, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04M: Live roaches in facility's food or non-food area. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 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. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 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..
Why are these violations concerning?
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.