LLOYD'S CARROT CAKE

GRADE N

Thursday, March 12, 2026

Overview

LLOYD'S CARROT CAKE in Manhattan underwent a NYC health inspection on March 12, 2026 and scored 21 points. The inspection found 1 violation, including 1 critical.

Read the full story: Lloyd's Carrot Cake Gets Grade B After Inspection - Manhattan →
Address
1565 LEXINGTON AVENUE
Manhattan, NY 10029
Cuisine
Coffee/Tea
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
1 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).

View Facility Profile →

LLOYD'S CARROT CAKE — Inspection Questions

Did LLOYD'S CARROT CAKE pass their NYC health inspection on March 12, 2026?
LLOYD'S CARROT CAKE underwent inspection on March 12, 2026 with a score of 21 points. The inspection found 1 violation(s).
What critical violations did LLOYD'S CARROT CAKE have?
LLOYD'S CARROT CAKE 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