Coffee/Tea · New York City, NY
2681 Broadway
Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗
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Pre-permit (Operational) / Reopening Inspection
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Jun 22, 2026 · Original Source
Administrative Miscellaneous / Initial Inspection
The health department recorded a closure at this inspection.
1 recorded violation
Failure to post or conspicuously post healthy eating information
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from NYC Department of Health and Mental Hygiene, Jun 4, 2026 · Original Source
Pre-permit (Operational) / Initial Inspection
Official score: 91 · Understand this area’s scale
The health department recorded a closure at this inspection.
6 recorded violations
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsHot TCS food item not held at or above 140 °F.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureToilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesFood, 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.
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsFood, 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.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from NYC Department of Health and Mental Hygiene, Jun 4, 2026 · Original Source