Inspection conducted Dec 18, 2025 · Data released by DOHMH Dec 26, 2025
CLOSED BY DOHMH
Knock Out Cafe Closed by Health Dept - Manhattan
Published March 3, 2026 6:51 AM
530 EAST 13 STREET, Manhattan, NY 10009 · Coffee/Tea
133
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Knock Out Cafe, a coffee and tea establishment located at 530 East 13th Street in Manhattan's East Village, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a December 18, 2025 inspection that resulted in a score of 133 points. The inspection documented 27 critical violations and 9 non-critical violations across a wide range of food safety categories.
Illustrative image — not a photo of the actual business
Under NYC's restaurant grading system, a score of 0 to 13 earns an A grade. A score of 133 places Knock Out Cafe far above the 28-point threshold for a C grade, representing one of the higher violation totals recorded among Manhattan food establishments in recent months.
What Inspectors Found
The DOHMH inspection identified serious and repeated deficiencies throughout the establishment's operations. Among the most significant findings:
Pest activity: Inspectors documented evidence of mice or live mice in both food and non-food areas of the establishment. This violation, cited under Code 04L, is classified as critical due to the direct contamination risk rodents pose to food products and preparation surfaces. Conditions conducive to pest harborage were also noted as a recurring non-critical violation under Code 08A.
Hand washing deficiencies: The inspection found no hand washing facility in or adjacent to the toilet room, or within 25 feet of food preparation, service, or ware washing areas. Where facilities existed, inspectors noted they were not accessible, were obstructed, were used for non-hand washing purposes, or lacked hot and cold running water, adequate pressure, soap, or acceptable hand-drying devices. This violation, cited under Code 05D, appeared multiple times in the inspection report.
Temperature control failures: Hot time and temperature control for safety (TCS) food items were not held at or above the required 140°F minimum, as cited under Code 02B. Additionally, the establishment lacked properly scaled and calibrated thermometers or thermocouples readily accessible in food preparation and holding areas, a violation of Code 04J.
Food protection certificate absent: No manager or supervisor of food operations held a valid Food Protection Certificate, as required under Code 04A. NYC Health Code mandates that at least one supervisory employee at every food service establishment maintain current food safety certification.
Improper food contact surfaces and storage: Food contact surfaces, reusable containers, and equipment were found improperly constructed, placed, or maintained, with unacceptable materials in use (Code 05C). Food, supplies, and equipment were not adequately protected from potential contamination sources during storage, preparation, and service (Code 06C).
Sanitation failures: Wiping cloths were not stored clean and dry or kept in sanitizing solution between uses (Code 06F). The establishment also lacked approved written standard operating procedures for avoiding contamination by refillable returnable containers (Code 05H).
Infrastructure issues: Non-critical violations included anti-siphonage or back-flow prevention devices not provided where required, improper drainage, and sewage disposal systems in disrepair (Code 10B). Single-service articles were either not provided, reused, or not properly protected from contamination (Code 10H).
Food Safety Context
The violations documented at Knock Out Cafe touch on several foundational requirements of NYC Health Code Article 81 and the FDA Food Code. Hand washing access is considered one of the most fundamental safeguards against foodborne illness transmission. The FDA Food Code requires hand washing sinks to be accessible at all times and located within close proximity to food handling areas.
Temperature control violations are similarly classified as high-priority by food safety regulators. The FDA identifies the temperature range between 41°F and 140°F as the "danger zone" in which bacterial growth accelerates rapidly. Hot TCS foods must be maintained at 140°F or above to prevent pathogen proliferation.
The absence of a Food Protection Certificate indicates that no on-site supervisor had completed the city-mandated food safety training course, which covers critical topics including proper food handling, allergen awareness, and contamination prevention.
Inspection History
Public records show the following inspection history for Knock Out Cafe:
January 7, 2026: Score 0 (Grade Z) — Establishment reopened
January 6, 2026: Score 31 — Establishment closed by DOHMH
December 18, 2025: Score 133 — Establishment closed by DOHMH
The records indicate that following the December 2025 closure, the establishment was inspected again on January 6, 2026, received a score of 31, and was closed a second time. The cafe subsequently reopened on January 7, 2026, after receiving a score of 0.
This inspection data was released by DOHMH on December 26, 2025, approximately eight days after the inspection was conducted.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores:
A: 0 to 13 points (lowest violation level)
B: 14 to 27 points
C: 28 or more points
A score of 133 falls well above the C-grade threshold. Establishments that receive high scores and are ordered closed must correct all cited violations and pass a re-inspection before resuming operations.
Consumers can verify any restaurant's current inspection status and grade through the DOHMH restaurant inspection database, available online. Inspection reports, including specific violation details and historical records, are public information accessible to all New York City residents.
Non-Critical 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. (Code 10H)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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 Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Food 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. (Code 05C)
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)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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 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 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. (Code 10H)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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 Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Food 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. (Code 05C)
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)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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 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 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. (Code 10H)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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 Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Food 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. (Code 05C)
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)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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 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)
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: March 14, 2026 | Our methodology
