Inspection conducted Jul 30, 2025 · Data released by DOHMH Mar 4, 2026
CRITICAL VIOLATIONS
Holy Cow Cited for Critical Violations - Bronx
Published March 4, 2026 11:45 PM
1412 CASTLE HILL AVENUE, Bronx, NY 10462 · Sandwiches
56
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Bronx, NY — Holy Cow, a sandwich shop located at 1412 Castle Hill Avenue in the Bronx, received a score of 56 during a health inspection conducted on July 30, 2025, according to New York City Department of Health and Mental Hygiene (DOHMH) records. The score places the restaurant well above the 28-point threshold for a Grade C, the lowest passing grade in the city's restaurant grading system.
The inspection data was released by DOHMH on March 4, 2026, approximately seven months after the inspection was conducted. Readers should note this gap when evaluating the current status of the establishment.
What Inspectors Found
During the inspection, DOHMH inspectors documented one non-critical violation related to the restaurant's plumbing and drainage systems.
Specifically, inspectors cited the establishment under violation code 10B for issues including the absence of anti-siphonage or back-flow prevention devices where required, improper drainage of equipment or floors, a sewage disposal system in disrepair or not functioning properly, and improper disposal of condensation or liquid waste.
While classified as a non-critical violation, plumbing and drainage deficiencies can create conditions that compromise food safety. Back-flow prevention devices are essential infrastructure components that prevent contaminated water from flowing backward into clean water supply lines. When these devices are absent or non-functional, there is a risk of cross-contamination between wastewater and the water used for food preparation, handwashing, and cleaning.
Improper sewage disposal and drainage issues can also lead to standing water, which creates conditions favorable for pest activity and bacterial growth in food preparation environments.
Despite only one violation being recorded, the score of 56 is notably high. The scoring system used by DOHMH assigns point values based on the nature and severity of each violation, with additional points assessed based on the condition observed. A single violation resulting in a score this elevated indicates inspectors determined the condition to be significant in scope.
Food Safety Context
New York City's restaurant inspection program operates under NYC Health Code Article 81, which establishes sanitation standards for all food service establishments in the five boroughs. The plumbing requirements cited in this inspection align with standards set by the FDA Food Code, which specifies that food establishments must maintain properly functioning plumbing systems with appropriate back-flow prevention to protect the potable water supply.
Under Article 81, food service establishments are required to maintain all plumbing fixtures and systems in good repair and operating condition. Sewage and liquid waste must be disposed of through approved drainage systems that prevent contamination of food, equipment, and utensils.
The DOHMH conducts unannounced inspections of approximately 27,000 restaurants across New York City each year. Establishments are scored on a points-based system where lower scores indicate fewer or less severe violations.
Inspection History
No prior inspection history is available for Holy Cow in the DOHMH public database. This may indicate that the July 2025 inspection was the establishment's first recorded inspection cycle, or that earlier records are not included in the current dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores:
- A (0–13 points): The restaurant was found to have minimal or no violations. This is the highest grade.
- B (14–27 points): The restaurant had some violations that need correction but does not pose an immediate risk.
- C (28+ points): The restaurant had significant violations. A score in this range results in the lowest letter grade.
Restaurants that receive a grade of B or C on an initial inspection may request a re-inspection and have the opportunity to post a "Grade Pending" sign while awaiting adjudication. The final posted grade reflects either the re-inspection score or the result of an administrative hearing.
Holy Cow's score of 56 is significantly above the 28-point Grade C threshold, placing it among the higher scores recorded in the grading system.
Consumers can look up the latest inspection results for any New York City restaurant through the DOHMH restaurant inspection database, available online at the NYC Open Data portal. Inspection grades are also required to be posted at the entrance of each establishment.
More About This Restaurant
View the full inspection history for Holy Cow including all past inspections, violations, and grade changes.
Violations Documented — Jul 30, 2025
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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)
CRITICAL
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 02G)
Non-Critical
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 10F)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
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
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. (Code 10B)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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
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. (Code 10B)
CRITICAL
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 02G)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
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. (Code 10B)
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
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
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. (Code 10B)
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)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
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)
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)
Inspection History
View full inspection history for Holy Cow at 1412 CASTLE HILL AVENUE, Bronx →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: July 27, 2026 | Our methodology