Manhattan, NY — Bazu! By Superwow Coffee, a coffee and tea establishment at 41 Division Street in Lower Manhattan, received a score of 33 during a health inspection conducted on January 27, 2026, placing it in Grade C territory. The inspection identified one critical violation related to food contamination protection, according to New York City Department of Health and Mental Hygiene (DOHMH) records released on March 5, 2026.
What Inspectors Found
During the January inspection, DOHMH inspectors cited the establishment for a single critical violation under code 06C. Specifically, inspectors found that food, supplies, or equipment were not adequately protected from potential sources of contamination during storage, preparation, transportation, display, or service. The citation also noted that condiments were not provided in single-service containers or dispensed directly by the vendor.
This type of violation addresses a fundamental food safety concern: preventing cross-contamination. When food items and supplies are left exposed or unprotected, they become vulnerable to environmental contaminants, airborne particles, pest activity, and other sources of contamination that can compromise food safety.
No non-critical violations were recorded during this inspection. The establishment's score of 33 points was derived entirely from the severity weighting assigned to the critical violation documented.
Food Safety Context
Under NYC Health Code Article 81, all food service establishments are required to maintain conditions that protect food from contamination at every stage of handling. The regulation mandates that food items be stored, prepared, displayed, and served in a manner that prevents exposure to potential contaminants.
The FDA Food Code, which serves as the basis for many local food safety regulations, similarly requires that food be protected from cross-contamination by proper storage practices, adequate covering, and appropriate separation from non-food items and potential contamination sources. Condiment handling is specifically addressed, with regulations requiring that shared condiments be dispensed in a manner that prevents customer-to-customer contamination.
For coffee and tea establishments, these requirements apply to all food items on the premises, including pastries, prepared beverages, syrups, milk products, and any other consumable items offered to customers. Proper storage includes maintaining appropriate covers, using food-grade containers, and ensuring adequate separation from cleaning supplies, waste receptacles, and other contamination sources.
Inspection History
This January 2026 inspection represents the first recorded inspection for Bazu! By Superwow Coffee in the DOHMH public database. No prior inspection history is available for this establishment at this location.
It is worth noting that new establishments or those with recent ownership changes may not have extensive inspection histories in the public record. The DOHMH conducts initial inspections of new food service establishments and performs routine cycle inspections thereafter.
Following a Grade C result, restaurants in New York City are typically scheduled for a re-inspection, during which the establishment has the opportunity to demonstrate that cited violations have been corrected and to potentially achieve a lower score.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total number of violation points recorded during an inspection:
- Grade A: 0 to 13 points
- Grade B: 14 to 27 points
- Grade C: 28 or more points
Lower scores indicate fewer or less severe violations. A Grade C score of 33, such as the one received by Bazu! By Superwow Coffee, indicates that inspectors documented violations that exceeded the 28-point threshold. Establishments receiving a Grade B or C may contest the grade through an adjudication process at the Office of Administrative Trials and Hearings.
Restaurants are required to post their current grade card in a location visible to the public near the entrance. Consumers can verify any restaurant's inspection results through the DOHMH website or the NYC Open Data portal, where inspection records are published as public data.
The inspection data referenced in this article was conducted on January 27, 2026, with records released by DOHMH on March 5, 2026. Conditions at the establishment may have changed since the inspection date. For the most current inspection information, residents can visit the DOHMH restaurant inspection results page.
More About This Restaurant
View the full inspection history for Bazu! By Superwow Coffee including all past inspections, violations, and grade changes.
Violations Documented — Jan 27, 2026
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL
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. (Code 06C)
CRITICAL
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. (Code 05D)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL
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. (Code 06C)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
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. (Code 05D)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Sign prohibiting smoking or using electronic cigarettes not conspicuously posted. (Code 15-27)
Non-Critical
Sign prohibiting smoking or using electronic cigarettes not conspicuously posted. (Code 15-27)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
Sign prohibiting smoking or using electronic cigarettes not conspicuously posted. (Code 15-27)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL
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. (Code 06C)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL
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. (Code 06C)
Non-Critical
Sign prohibiting smoking or using electronic cigarettes not conspicuously posted. (Code 15-27)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)