NEW NOBLESSE

Inspection summary

NEW NOBLESSE has been inspected 3 times by NYC Department of Health and Mental Hygiene (DOHMH) since May 28, 2026. The most recent inspection, on August 13, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded 3 times across 2 separate inspections, most recently on August 13, 2026. For example: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded 2 times on May 28, 2026. For example: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• PestsHigher risk

  Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded 2 times on May 28, 2026. For example: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded 2 times on May 28, 2026. For example: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on May 28, 2026. For example: 16-02: The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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