GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM
GRADE ATuesday, May 6, 2025
Overview
GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM in Chelsea Hudson Yards received a Grade A on their NYC health inspection on May 6, 2025, scoring 6 points. The inspection found 1 violation, including 1 critical.
Address
232 7 AVENUE
Manhattan, NY 10011
Cuisine
American
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
5 inspections
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).
GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM — Inspection Questions
- Did GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM pass their NYC health inspection on May 6, 2025?
- GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM passed with an A grade on May 6, 2025 with a score of 6 points. The inspection found 1 violation(s).
- What critical violations did GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM have?
- GOODIEZ / UNCLE LOUIE G ITALIAN ICE CREAM 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