% Arabica

GRADE N

Friday, February 13, 2026

Overview

% Arabica in Manhattan underwent a NYC health inspection on February 13, 2026 and scored 28 points. The inspection found 1 violation, including 1 critical.

Read the full story: % Arabica Cited for Critical Violation - Manhattan →
Address
30 ROCKEFELLER PLAZA
Manhattan, NY 10112
Cuisine
Coffee/Tea
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
2 inspections
1 failures

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

% Arabica — Inspection Questions

Did % Arabica pass their NYC health inspection on February 13, 2026?
% Arabica underwent inspection on February 13, 2026 with a score of 28 points. The inspection found 1 violation(s).
What critical violations did % Arabica have?
% Arabica had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants