American · Manhattan
10th Avenue Cookshop
156 10 Avenue, Manhattan, NY 10011
(212) 924-4440
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #41092609
13
Violation Points
6
Critical Violations
9
Total Citations
2024-10-15
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02G 2026-05-07
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.
Code 09E 2026-05-07
Wash hands sign not posted near or above hand washing sink.
⚠ CRITICAL VIOLATION Code 06D 2026-05-07
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 06F 2026-05-07
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 10F 2026-05-07
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.
Code 10H 2026-05-07
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
⚠ CRITICAL VIOLATION Code 06C 2026-05-07
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.
⚠ CRITICAL VIOLATION Code 02B 2024-10-15
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06C 2024-10-15
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.
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