Inspection conducted Mar 19, 2025 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
Laliko Stories Of Georgia Cited for Critical Violations - Manhattan
Published March 2, 2026 12:32 PM
80 CARMINE STREET, Manhattan, NY 10014 · Eastern European
34
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Laliko Stories Of Georgia, an Eastern European restaurant at 80 Carmine Street in Greenwich Village, received a score of 34 during a health inspection conducted on March 19, 2025, placing it in Grade C territory — the lowest grade issued by the New York City Department of Health and Mental Hygiene (DOHMH).
Illustrative image — not a photo of the actual business
Inspectors documented two critical violations and two non-critical violations during the inspection. The most serious finding involved the absence of an accessible hand washing facility, a fundamental requirement for food safety operations.
What Inspectors Found
The inspection identified the following violations at the Carmine Street location:
The first critical violation, cited under code 05D, documented that no hand washing facility was available in or adjacent to the toilet room or within 25 feet of a food preparation, food service, or ware washing area. The citation further noted that the hand washing facility was not accessible, was obstructed, or was being used for non-hand washing purposes, and that there was no hot and cold running water at adequate pressure, no soap, or no acceptable hand-drying device.
Hand washing access is considered one of the most essential safeguards against foodborne illness transmission in restaurant settings. Without a properly equipped and accessible hand washing station, employees cannot maintain the hygiene standards necessary to safely handle food.
The second critical violation, cited under code 02G, found that cold time and temperature controlled for safety (TCS) food items were being held above 41°F. This includes smoked or processed fish required to be held below 38°F, intact raw eggs required to be held below 45°F, and reduced oxygen packaged TCS foods required to be held below their specified temperatures. Improper cold holding allows bacteria to multiply rapidly, increasing the risk of foodborne illness.
Inspectors also recorded two non-critical violations. Code 10F cited non-food contact surfaces or equipment that were made of unacceptable material, not kept clean, or not properly sealed, raised, spaced, or movable to allow accessibility for cleaning. Code 10H cited issues with single-service articles — either not provided, reused, or not properly protected from contamination during transport, storage, or dispensing.
Food Safety Context
New York City's restaurant inspection program operates under NYC Health Code Article 81, which establishes the sanitary standards all food service establishments must meet. The requirements for hand washing facilities and proper cold food storage are grounded in the FDA Food Code, which serves as the basis for local food safety regulations nationwide.
The FDA Food Code requires that hand washing sinks be accessible at all times during operating hours and equipped with hot and cold running water, soap, and single-use towels or an air dryer. Cold TCS foods must be maintained at 41°F or below to prevent the growth of harmful bacteria such as Salmonella, Listeria, and E. coli.
The combination of inadequate hand washing access and improper cold food storage represents two independent pathways through which foodborne pathogens could potentially reach consumers.
Inspection History
No prior inspection history is available in the DOHMH database for this establishment. The March 2025 inspection represents the first recorded inspection for Laliko Stories Of Georgia at this location.
It should be noted that this inspection was conducted on March 19, 2025, with the data released by DOHMH on February 27, 2026. Conditions at the restaurant may have changed since the inspection date.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points accumulated during an inspection. Fewer points indicate fewer or less severe violations:
Grade A: 0 to 13 points
Grade B: 14 to 27 points
Grade C: 28 or more points
With a score of 34, Laliko Stories Of Georgia falls into the Grade C range. Restaurants that receive a Grade B or C on an initial inspection have the option to request a re-inspection. The grade from either the initial inspection or the re-inspection is then posted at the establishment.
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. All inspection scores and violation details are public record.
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 Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
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 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 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)
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 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)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
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 Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
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 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 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 Failure to post or conspicuously post healthy eating information (Code 20-08)
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 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 Failure to post or conspicuously post healthy eating information (Code 20-08)
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 Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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)
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: April 28, 2026 | Our methodology
